Roasted Zucchini and Yogurt Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 pounds zucchini (about 6 medium), washed well, halved lengthwise, and cut crosswise into 1/8-inch-thick slices |
2 1/2 tablespoons olive oil |
2 teaspoons salt |
1/2 cup plain yogurt |
4 scallions, chopped fine |
four 6-inch pita loaves |
2 tablespoons olive oil |
Directions:
1. To prepare zuchinni: Preheat oven to 500°F.
2. In a large shallow roasting pan toss zucchini with oil and salt 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.
3. Serve spread at room temperature with pita toasts.
4. To prepare pita toasts: Preheat oven to 350°F.
5. Halve loaves horizontally to form 8 rounds. Brush rough sides of rounds with oil and season with salt. Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature. Makes 64 pita toasts.
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