Our tenants are growing some seriously massive Zucchinis in our garden. Massive in terms you’d think these plants are on steroids. (I told them this, as a joke, when they were kind enough to bring some over. Joke was not appreciated. My Inner Comedian – take a seat.) So instead of letting this Schwarzenegger of a eggplant occupy half the kitchen bench – I decided to make some zucchini dip from the goodness.
I basically just sliced the Zucchini up in generous pieces and baked it in the oven, sprinkled with some olive oil, for an hour on 200° celsius. I also put some garlic cloves wrapped in foil in there.