Saturday, August 20, 2011
How to Use Up All that Zucchini in Your Garden
In honor of high summer and the zucchinis bursting at the seam in the garden, here is a yummy vegan sandwich spread or dip to use up all that summer squash you are ignoring!
Jennevieve's Smokey Zucchini Dip
3 large zucchinis, sliced angled in 1/4" plus thickness
2 chipotles in adobo sauce
3 cloves garlic
1/2 cup loosely packed chopped cilantro
1 Tablespoon olive oil
juice of one half lemon
smokey sea salt (I used my new Alderwood Smoke flavored Sea Salt from Libertine Tacoma)
Grill zucchinis. Don't use any oil, just lay them out on a hot grill and turn regularly until they have nice black marks and they are getting mushy. Allow to cool while prepping the rest.
Combine garlic, chipotles, and cilantro in food processor and pulse until blended. Chop up zucchini in large dice and add to processor. Blend well. Add olive oil, lemon juice, and salt. Adjust seasonings to taste.
This is spicy! Today we are using it for a tortilla chip dip but I can't wait to make sandwiches with this!