- 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
- Preheat oven to 500°F.
- 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. Cool zucchini and in a bowl mash coarse with a potato masher or fork. Stir in yogurt, scallions, and salt and pepper to taste. Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.
- Serve spread at room temperature with pita toasts.
- Preheat oven to 350°F.
- Halve loaves horizontally to form 8 rounds. Brush rough sides of rounds with oil and season with salt. Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature. Makes 64 pita toasts.