- 2 medium zucchini (about 3/4 pound total)
- 1 small garlic clove
- 1/2 teaspoon salt
- 1/4 cup plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon minced fresh mint leaves
- 1 teaspoon fresh lemon juice
- Accompaniment: tomato-rubbed bruschetta
- Prepare grill.
- Cut zucchini lengthwise into 1/4-inch-thick slices and grill on an oiled rack set 5 to 6 inches over glowing coals until very tender, about 5 minutes on each side.
- Mince garlic with salt and mash to a paste. Finely chop zucchini and stir into garlic paste with remaining ingredients.
- Serve dip with bruschetta.