A richly flavored, wonderfully simple roasted zucchini dip with red pepper flakes, lemon, and garlic.
- 5 small zucchini (about 2 pounds), trimmed and halved lengthwise
- 4 cloves garlic woody ends trimmed but left in the papery skins
- 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided, plus more for serving
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt, plus more to taste
- 2 tablespoons basil leaves, torn or cut chiffonade
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Preheat oven to 400 degrees F.
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On a large rimmed baking sheet, toss zucchini with 2 tablespoons olive oil, and turn to coat. Lay skin side down; sprinkle cut side with red pepper flakes and black pepper. Tuck garlic cloves, cut side down into a little pocket of foil. Drizzle with 1 teaspoon olive oil and wrap tightly. Lay the foil packet on the baking sheet.
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Roast zucchini and garlic for 20 minutes. Remove garlic and set aside to cool. Continue roasting zucchini for 20 - 25 minutes more, or until it's puffed and golden. Turn off heat and leave zucchini in the oven for 15 - 30 minutes.
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Push the garlic out of its papery skin and into the bowl of a food processor; tip any olive oil in too. Add the zucchini, lemon juice, and sea salt. Pulse to blend, just until mixture is reduced and velvety. Add more lemon or salt to taste.
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Spoon into a bowl and serve with basil and a drizzle of olive oil, if desired.
Dip can be made up to 3 days ahead of time. Allow it to come to room temperature before serving.