Smashed Zucchini Spread

We had a great full moon dinner by the fireplace last weekend, starting with this smashed zucchini spread on fresh baguette.

I had found green garlic at the farmers market. It looks just like green onions, but the leaves are flat whereas the leaves of green onions (scallions) are round. (I know this because the farmer pointed it out to me when I picked up a bunch of garlic thinking it was onions.)

The green garlic is a little milder than the regular kind, and has not formed into cloves. I used a whole bulb of the garlic in place of a clove of the regular dried kind.

I consider this spread healthy because it is mostly zucchini with a little spicy kick from the chiles and mint. Cut back on the chiles for a milder spread.

I made it a few hours ahead and let it sit on the counter until dinner time. The top got a little dried-out looking, but I stirred it in and it tasted fine. It would have been good served warm out of the pan as well.

Smashed Zucchini Dip
1 scant tbsp olive oil
1 bulb green garlic or 1 small clove garlic, minced
1/4 tsp dried red chili flakes
1/2 lb zucchini, sliced (2 small)
salt and pepper
1 tbsp chopped fresh mint
squeeze lemon juice

Green garlic and green onions

Warm garlic and chiles in oil over moderately high heat, stirring until garlic is golden, about 2 minutes. Stir in zucchini. Cover and cook over moderately low heat, stirring frequently, until very tender, about 25 minutes. It will stick on the bottom, but the brown bits add to the flavor, and the steam will release them from the bottom. Use a potato masher to smash it into a lumpy spread. A little texture adds character. Season with salt and pepper. Stir in the mint and lemon juice, and season to taste.

Serve warm or at room temperature with sliced baguette. Drizzle with a little olive oil and garnish with mint if desired.

Serves 2 hungry people.