roasted-zucchini-and-yogurt-spread-13104.json

{
    "directions": [
        "Preheat oven to 500\u00b0F.",
        "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. Cool zucchini and in a bowl mash coarse with a potato masher or fork. Stir in yogurt, scallions, and salt and pepper to taste. Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.",
        "Serve spread at room temperature with pita toasts.",
        "Preheat oven to 350\u00b0F.",
        "Halve loaves horizontally to form 8 rounds. Brush rough sides of rounds with oil and season with salt. Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature. Makes 64 pita toasts."
    ],
    "ingredients": [
        "2 pounds zucchini (about 6 medium), washed well, halved lengthwise, and cut crosswise into 1/8-inch-thick slices",
        "2 1/2 tablespoons olive oil",
        "2 teaspoons salt",
        "1/2 cup plain yogurt",
        "4 scallions, chopped fine",
        "Accompaniment:",
        "four 6-inch pita loaves",
        "2 tablespoons olive oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Dairy",
        "Vegetable",
        "Appetizer",
        "Roast",
        "Yogurt",
        "Fall",
        "Gourmet",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Roasted Zucchini and Yogurt Spread",
    "url": "http://www.epicurious.com/recipes/food/views/roasted-zucchini-and-yogurt-spread-13104"
}