Zucchini Dip / Spread
Have you ever had a HUGE zucchini? The kind everybody wonders what they're going to do with? I had two of them from my garden and didn't want to just stuff them. Last night I tried making this dip, but it ended up being too watery, so I shifted gears, made some adjustments, and turned it into an incredible soup. Today I took a different approach in how I cooked the zucchini - and here we are.
- 2 very large zucchini, sliced 1/2" thick or so (just try to keep them uniform)
- 1 large shallot, sliced thin
- 5 cloves of garlic, smashed
- 3-4 tablespoons olive oil
- 2 teaspoons turmeric
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 teaspoons lemon juice
Pre-heat oven to 450 degrees. Toss the zucchini slices, shallot, and garlic with olive oil, salt, and pepper to coat evenly. Lay out in a single layer on a cookie sheet and place on the floor of the oven. Sidenote - a friend shared this was a great way to roast when you don't have a convection over and though I do, I thought I'd give it a try anyhow. It did - perfectly roasted!
Roast each side for 20 minutes, turning over with tongs after the first twenty. After roasting is complete, place all the zucchini in a blender or food processor. Add in the lemon juice and pulse just to blend a bit, but not too much so that it's smooth (unless that's how you like it).
Serve with crackers or use as spread on a sandwich you want to kick up a notch.
BONUS - mixing this with the turmeric acts as a temporary self-tanner! It's presidential!