Serve this zesty Mediterranean-inspired dip with pita bread, chips or crudite.
Place the zucchini slabs on a baking sheet and drizzle with a little olive oil, spreading on both sides with your fingers. Place under broiler 4 to 6 inches under the flame and broil for 3 to 6 minutes per side or until the flesh is medium brown in most places and lightly charred in a few places.
Place the charred zucchini in a large food processor and add the remaining ingredients. Blend on high until smooth. Taste and adjust seasoning to preference. Serve drizzled with olive oil and a light sprinkling of fresh herbs. Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and
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