I am always looking for ways to use this late summer trio. I saw a recipe for a mashed zucchini dip in one of Claudia Roden’s books that is the inspiration for this dish. I frequently make my own pita bread along with dips and spreads to accompany it. While this is not a Middle Eastern spread, it is a nice, refreshing seasonal change.
Corn, Pepper and Zucchini Spread
4 Tbsp. extra virgin olive oil
2 cloves garlic, finely chopped
2 scallions, thinly sliced
4 baby peppers, thinly sliced
1 large tomato, diced
1 medium zucchini, grated
3/4 c. freshly cooked corn (from 1 cob)
1/4 tsp. dried Greek oregano
2 large basil leaves, chopped
Salt and pepper to taste
Heat oil in a skillet. When hot add garlic and scallions. Saute until soft; about 2 minutes. Add peppers and tomato. Saute 7 minutes until soft. Add grated zucchini, corn, oregano and salt and pepper. Cook 5-7 minutes until zucchini is tender. Add basil and stir. Transfer mixture to a food processor and puree until smooth. Serve with pita bread. Serves 4.