Roasted Zucchini and Yogurt Spread

1. 1

   Preheat oven to 500F.

2. 2

   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.

3. 3

   Cool zucchini and in a bowl mash coarse with a potato masher or fork.

4. 4

   Stir in yogurt, scallions, and salt and pepper to taste.

5. 5

   Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.

6. 6

   Serve spread at room temperature with pita toasts.

7. 7

   Preheat oven to 350F.

8. 8

   Halve loaves horizontally to form 8 rounds.

9. 9

   Brush rough sides of rounds with oil and season with salt.

10. 10

    Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes.

11. 11

    Cool toasts on a rack.

12. 12

    Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.