CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers, Summer |
6 |
Servings |
INGREDIENTS
2 |
lb |
Zucchini, washed, halved |
|
|
Lengthwise, and cut |
|
|
Crosswise into 1/8" slices |
2 1/2 |
tb |
Olive oil |
2 |
ts |
Salt |
1/2 |
c |
Plain yogurt |
4 |
|
Scallions — chopped fine |
INSTRUCTIONS
Preheat oven to 500F.
In a large shallow roasting pan toss zucchini with oil and roast in middle
of oven, stirring once, until browned and falling apart, about 25 minutes.
Cool zucchini and in a bowl mash coarse with a potato masher or fork. Stir
in yogurt, scallions, and salt and pepper to taste. (Spread may be made 1
week ahead and chilled, its surface covered with plastic wrap.)
Serve spread at room temperature with pita toasts.
Posted to MC-Recipe Digest V1 #144
Date: Tue, 09 Jul 1996 10:37:41
From: PATRICIA KRAMER <PIK848@gnn.com>
Recipe By : Gourmet/September 1995
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