Crushed Zucchini with herbs
Prep Notes
Cooking Time
35 min
Yields
Serves 4 as a starter, side, or part of a mezze plate
Ingredients
3 large zucchini, cut in half lengthwise then into 2 1/2 inch pieces.
One teaspoon dried mint
1/4 cup fresh thyme leaves
5 tablespoons olive oil
Salt and black pepper
one head of garlic, cloves separated and unpeeled
2 tablespoons chopped mint leaves
1 1/2 tablespoons chopped Dill
1 tbsp lemon juice
Directions
Preheat oven to 425 degrees Fahrenheit
Place the zucchini and garlic in a bowl with the dried mint, thyme, oil, 3/4 teaspoon of salt and some black pepper. Mix then transfer to a medium baking dish; the zucchini should form a single layer, cut side up and sitting slightly overlapping. Bake for 35 minutes. Transfer everything to a colander over the sink, pressing the zucchini so that they start to release some of their liquid. Set aside to cool for at least 30 minutes, discarding the liquid released.
Transfer the contents of the colander to a mixing bowl and squeeze the garlic cloves out of their skins which can then be discarded. Mash everything together with a fork. If the skin of the zucchini is still a little tough, just use a knife to roughly chop them. Stir in the mint leaves, dill, and lemon juice and serve.
Serves 4 as a starter, side, or part of a mezze plate.
Credit
Yotm Ottolenghi