Recipe posting seems to be slow around the weekends, I've noticed. I'm posting things as they catch my eye, so perhaps "recipe of the day" was over ambitious.
Here is a yummy dip from thekitchn that I want to make.
Recipe: Zucchini, Mint and Yogurt Spread | Apartment Therapy The Kitchn
Zucchini, Mint and Yogurt Spread
serves 4 as an appetizer
1 large zucchini, sliced lengthwise and cut into 1-inch half-moons
2 tablespoons olive oil
1/2 cup Greek yogurt or labneh
2 tablespoons mint, roughly chopped
zest of 1 lemon
salt and pepper
green olives for garnish (optional)
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.