Zucchini is the most versatile of squashes. It can be fried, roasted, baked into bread, served fresh with salad, and the list goes on. Its springy texture absorbs flavor exceptionally well, and its subtle bitterness is highlighted best with a zesty sweetness (which is probably why it tastes so good with a little sprinkle of lemon juice). But for every zucchini lover, there is a loather who needs to see the light. We hope this recipe presents a new way to disguise zucchini in plain sight, while enhancing it’s best qualities.
~ Recipe compliments of Brooklyn Supper
Recipe
Chipotle Zucchini Fennel Dip
2 small zucchini, trimmed and cut into 3/4-inch cubes (for 1 1/2 cups cubed zucchini)
1 medium-sized fennel bulb, trim, cored, and cut into 1/4-inch slices (for 1 1/2 cups sliced fennel)
6 tablespoons extra virgin olive oil, divided
smoked sea salt (or regular sea salt)
freshly ground black pepper
3 tablespoons chipotle hot sauce, plus more for serving
4 (1/2-inch thick) slices ciabatta, cut into triangles
Directions
Preheat oven to 400 degrees F.
In a medium-sized bowl, toss zucchini cubes and fennel slices with 2 tablespoons olive oil and a generous pinch each smoked sea salt and pepper. Spread out on a rimmed baking sheet. Slide into oven and cook 15 minutes. Flip vegetables, and cook another 10 - 15 minutes, or until vegetables are soft and edges are a light golden brown. Set aside to cool slightly.
Meanwhile, brush both sides of ciabatta triangles with 2 tablespoons olive oil and sprinkle generously with sea salt and pepper. Arrange on a rimmed baking sheet and slide into the 400 degree F oven. Bake 6 minutes, flip, and bake 4 - 6 minutes longer, or until croutons are crisp and a light golden brown hue.
Spoon cooked vegetables into the bowl of your food processor, add 2 tablespoons olive oil and Chipotle Tabasco. Pulse several times until mixture is smooth. Add smoked sea salt and pepper to taste.