Roasted Zucchini Dip w/ Lemon and Parsley ~

This recipe found on The Seasoned Vegetable blog as part of my quest for finding more different ways of using zucchini.  This is very good, fresh and summery!  

Ingredients

5 small zucchini squash

3 cloves roasted garlic - I used several- I love garlic!

2 Tbsp lemon juice

1/4 tsp sea salt

2 Tbsp olive oil

2 Tbsp chopped parsley

1/8 tsp harissa spice mix*

1/4 tsp fresh ground black pepper

Preheat boiler on high and place rack about 6 - 8 inches away from boiler heat.

Lay zucchini on a large baking sheet and broil zucchini with skins on for 30 - 40 minutes turning occasionally.  Similar to roasting /blackening green chili.  You want tender inside simi- charred outside.  Below is after I removed from heat, tender inside and they sunk some.  You could also use your gas grill with this step for a more fire roasted flavor.

Let cool some then remove skins placing zucchini insides in a mesh strainer to draining juice well.  -They have a lot of moisture.

Once drained place in a bowl to mix with roasted garlic, lemon and salt.  The zucchini didn't want to smash well and smooth out so I put it in a blender.  I was also able to incorporated roasted garlic throughout leaving bits.

After mixed through drizzle with olive oil sprinkle with parsley, Harrisa , and black pepper.

Serve immediately.  It also is fine chilled and served the next day.  Yummy with beautiful colors!

*A mix of chilies, smoked paprika, cumin, garlic, coriander, caraway, fennel, black pepper, mint, ginger, and parsley You can purchase it most all grocery stores - harissa differ all over the globe.  I love it and first made it as a paste.  It is used in Moroccan foods and not just a favorite to North Africa, mine as well!