This recipe didn’t come from anything, though it did go to a potluck, and it was part of my ongoing efforts to clean out my cupboards. Unfortunately, these sorts of things don’t always go perfectly… So a girl has to improvise.
I expected I was making something like these, a zucchini dish that would be more like a side or a hot veggie dish. I started with a big can of diced tomatoes with oregano, garlic, and basil in them, two large zucchini, and half a small log of garlic herb goat cheese. I imagined pinterest-worthy food. What I got was surely delicious but not fancy… which I guess is what to aim for!
I roasted the zucchini and didn’t count on how small it would be after that! Mixed with the cheese and the cooked tomato, it looked like a cheesy dip but not at all like a fresh, zesty hot side. I think I needed more veggie volume to make that work. Still! When I put it onto a cracked-pepper triscuit, I realized it still had great potential as a party dip.
At N’s house, I foregrounded that I might have made a disaster food, but people liked it! So… this might not be the thing to aim for when you are trying to make a fancy dish, but if you just want something delicious and veggie-ful, try it out!
Zucchini Tomato Surprise Dip
- Cook 1 can of herbed diced tomatoes in a pan on the stove top; add a little olive oil if you want.
- Slice and roast zucchini, at least two large ones. (If I did this again, I’d also cut them into quarters and make every slice at least 1/2 an inch thick. Grease that pan!)
- When tomatoes begin to thicken, add cream cheese or herbed goat cheese. When zucchini have roasted for 30 minutes, mix all ingredients together and serve on crackers or pita chips.