Roasted Zucchini Spread

Super easy to do if you’ve got the time.

Cut zucchini into spears. If there are large seeds, scoop them out. Make sure the spears are as even as possible.

One medium onion, cut into eighths.

Two or three cloves of shelled garlic.

Olive oil, salt and pepper to taste.

Toss spears, garlic and onions in olive oil, salt and pepper.

Roast on a jellyroll pan in a 300 degree oven for 2-3 hours, turning occasionally.

When tender and bits are caramelized, place in a food processor and puree until mostly smooth. Serve with pita slices, sourdough baguettes etc.

*Note: You can turn this recipe into a soup by adding chicken broth and half and half over med. heat on the stove.

Be daring and add carrots, butternut squash etc. to the roasting process. A bay leaf or thyme would be compliment the flavor as well. Cloves, if making the soup, used sparingly will give it a very fall-flavor.