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1 pound small or medium zucchini, washed, ends trimmed, cut into 1/4-inch-thick slices
1 tablespoon olive oil
1/2 cup freshly grated Parmesan or Asiago cheese
1/4 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt
2 tablespoons Gourmet Garden Basil
1 tablespoon fresh lemon juice
2 teaspoons Gourmet Garden Garlic
1/4 teaspoon ground black pepper
Focaccia, cut into pieces

1. Place rack in lower third of oven and preheat oven to 400ºF.

2. On baking sheet with sides, toss zucchini slices with olive oil until coated. Spread out in even layer and roast for 25 to 30 minutes or until tender and nicely browned on underside.

3. Let cool to room temperature. With knife or in food processor, chop or process zucchini into coarse puree.

4. Transfer to small bowl and mix in cheese, yogurt, basil, lemon juice, garlic, and pepper. (Dip can be prepared 1 day ahead and refrigerated.) Serve with focaccia for dipping.

Nutrition analysis based on 2 tablespoons per serving.