Friday, August 19, 2011
Janet here: It's August, which means zucchini the size of small blimps are invading many gardens. Yes, you can make zucchini bread — and I have nothing against zucchini bread — but if you want something a little different, something with a little versatility, I heartily endorse this dip/spread. I served it as dip one night to friends and Peter used it as a tasty sandwich spread after that. Two meals in one!
2 medium zucchini
1 tablespoon olive oil
1 cup plain yogurt
1/2 cup bread crumbs or panko
1/3 cup ground walnuts
1 tablespoon minced scallion
2 1/2 teaspoons fresh lemon juice
1 teaspoon salt
1 teaspoon minced garlic
pepper and cayenne pepper to taste
Grate the zucchini and then place it on a double thickness of paper towel and squeeze out all the moisture. This is critical.
In a medium frying pan, warm the olive oil and then add the zucchini and saute lightly, stirring regularly. Basically this is to get out additional moisture. Transfer to a cutting board and chop further. Let cool
In a medium bowl, mix together the yogurt, cooled zucchini, bread crumbs, walnuts, shallot, lemon juice, salt, garlic and peppers. Taste and adjust the seasoning. Serve immediately.