Roasted Zucchini and Asiago Dip

It's harvest season! This is one of my favourite times of the year and really when I give my thanksgiving to the Earth (and farmers!) for all the wonderful produce put forth. It's really been a great summer. This past weekend Percy and I went to the Crossroads market here in Calgary and there was fabulous array of fresh, Canadian produce to choose from. Walking amongst the stalls farmers were calling out to shoppers shouting out prices for big bags of fresh potatoes, peaches from B.C. , the famous Taber corn and much more. I had a great time!

When we were last visiting our cabin one of our new friends gave me a pale green zucchini from his garden as he had heard me discussing ways to use zucchini with another friend. So, I just had to try out this dip I'd thought up: it turned out perfect.

Baked Zucchini and Asiago Dip

• 1 large zucchini (or fresh summer squash, with the soft skin). You don't want to use a monster zucchini here as it would compromise the taste, look for one about a foot long.
• 3 large shallots
• Extra virgin olive oil
• White balsamic vinegar
• 3/4 cup freshly grated Asiago (you could use any sharp cheese here)
• Salt and pepper.

Preheat oven to 375◦

Wash zucchini, trim off stem, and slice lengthwise down the middle. Lay round side down on baking sheet.

Peel and cut shallots in half. Place next to zucchini on baking sheet.

Drizzle all with olive oil and drizzle shallots also with white balsamic.

Place in oven and bake for about 1/2 an hour or until all is soft and the shallots are barely golden on the underside (and I mean barely as any overly brown bits will be too much for the delicate flavour of the zucchini).

Cut zucchini into large pieces and put everything, including any juice or leftover oil or balsamic, into a food processor. Process until all is nicely blended. Add salt and pepper to taste.

Pour half of zucchini mixture into an oven safe dish. Sprinkle on 1/4 cup of the Asiago. Pour in the rest of the zucchini mixture and sprinkle the remaining 1/3 cup of Asiago on top.

If you are serving this right after you make it, simply place the dish under the broiler for a few minutes until the cheese bubbles and turn golden. If you are making this ahead of time, keep covered and refridgerated until ready to use. Bake in a 350◦ oven for 15 minutes or until heated through then turn on the broiler to get that cheese bubbling and golden.

Serve with pita slices, pita chips, tortilla chips or dip some veggies into it. This is a pretty healthy dip so Enjoy!