Roasted Zucchini And Yogurt Spread Recipes

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ROASTED ZUCCHINI AND GARLIC SPREAD



Roasted Zucchini and Garlic Spread image

This can be used as a dip for pita chips and veggies or as the base for a wrap. From 1001 Low Fat Recipes.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

cooking spray
1 1/4 lbs zucchini, cut in 1 inch pieces
1 small onion, cut in wedges
2 garlic cloves, peeled
1/3 cup plain yogurt
2 tablespoons fresh parsley, chopped
lemon juice

Steps:

  • Line a jelly roll pan with foil and spray with cooking spray.
  • Arrange zucchini, onion and garlic in a single layer on the pan.
  • Bake at 425 until vegetables are very tender, about 15-25 minutes. Cool.
  • Process vegetables in a food processor, until coarsely chopped.
  • Stir in yogurt and parsley; season to taste with lemon juice, salt and pepper.

Nutrition Facts : Calories 15.5, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.9, Sodium 7.6, Carbohydrate 2.5, Fiber 0.6, Sugar 1.8, Protein 0.9

ROASTED ZUCCHINI AND YOGURT SPREAD



Roasted Zucchini and Yogurt Spread image

Categories     Condiment/Spread     Dairy     Vegetable     Appetizer     Roast     Yogurt     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 9

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
Accompaniment:
pita toasts:
four 6-inch pita loaves
2 tablespoons olive oil

Steps:

  • To prepare zuchinni:
  • Preheat oven to 500°F.
  • 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.
  • Serve spread at room temperature with pita toasts.
  • To prepare pita toasts:
  • Preheat oven to 350°F.
  • 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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