Squash, Mint and Yogurt Spread

INGREDIENTS

  • 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

DIRECTIONS

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.

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