Roasted Zucchini and Yogurt Spread

• 2 pounds zucchini (about 6 medium), washed well, halved lengthwise, and cut crosswise into 1/8-inch-thick slices
• 2 1/2 tablespoons olive oil
• 2 teaspoons salt
• 1/2 cup plain yogurt
• 4 scallions, chopped fine
• Accompaniment:
• four 6-inch pita loaves
• 2 tablespoons olive oil

1. Preheat oven to 500F.
2. In a large shallow roasting pan toss zucchini with oil and salt and roast in middle of oven, stirring once, until browned and falling apart, about 25 minutes.
3. Cool zucchini and in a bowl mash coarse with a potato masher or fork.
4. Stir in yogurt, scallions, and salt and pepper to taste.
5. Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.
6. Serve spread at room temperature with pita toasts.
7. Preheat oven to 350F.
8. Halve loaves horizontally to form 8 rounds.
9. Brush rough sides of rounds with oil and season with salt.
10. Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes.
11. Cool toasts on a rack.
12. Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature.
13. Makes 64 pita toasts.

zucchini, olive oil, salt, plain yogurt, scallions, accompaniment, loaves, olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-zucchini-and-yogurt-spread-13104 (may not work)