On the Table: Zucchini Dip

I got some beautiful mediterranean zucchini at the farmers' market, and I was really excited to start experimenting with them.  They are lighter green than regular zucchini and have a nuttier flavor.

I started thinking that the zucchini might work well in a dip - something along the lines of baba ghanouj, but with zucchini instead of eggplant.  Once I got started, I deviated pretty far from the baba ghanouj model, and the dip actually tasted like artichoke dip!  It was delicious, and would be a perfect appetizer for a party (or on its own as lunch - that's how I ate it!).  To prepare (I made a really small batch - you would have to increase the quantities to make a batch for a large group):

Preheat oven to 400 degrees.  Slice a zucchini in half lengthwise.  Rub some canola oil all over the pieces and place them, cut side down, on a baking sheet.

Roast for about 45 minutes, or until the flesh is really soft.

(Yes, that is a different baking sheet in the "after" picture.  Long story.)

Place a strainer over a bowl.  Scrape the flesh out of the zucchini and put it into the strainer, to drain off the excess liquid. 

Use the back of a spoon to rub the zucchini around the strainer, to push out the liquid.  I also fished out most of the seeds from the zucchini (in retrospect, it probably would have been easier to do that before cooking the zucchini).

Transfer the zucchini to a clean bowl.  Add in a tablespoon of Greek yogurt, the juice of half a small lemon, and a healthy dash of salt.

Stir well to combine.  Taste and adjust seasoning.

Serve with crackers (or just a spoon!).

Enjoy!