Roasted zucchini and yogurt spread

6 Servings

Ingredients

Quantity Ingredient
2 pounds Zucchini, washed, halved
Lengthwise, and cut
Crosswise into 1/8\" slices
2½ tablespoon Olive oil
2 teaspoons Salt
½ cup Plain yogurt
4 Scallions -- chopped fine

Directions

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@...> Recipe By : Gourmet/September 1995

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