Squash, Mint and Yogurt Spread
- 1 zephyr, gold or green squash, sliced lengthwise and cut into 1-inch half-moons
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- 2 tablespoons mint, roughly chopped
- zest of 1 lemon
- salt and pepper
Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat. Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed. Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired. Serve with pita wedges or sliced vegetables.