Zucchini “Mock Chopped Liver”

I’m always experimenting with salads for our Friday night dinners.

I have my staples, (like Moroccan Carrots, Grilled Eggplant, Hummus and Tehina) but I was looking for something a little different.

This dish happened because I had many zucchinis and onions on hand and remembered that one of my daughters had made a delicious dip using both these ingredients. I called her, she shared her recipe and it was delicious! So I’ll share it with you.

Ingredients:

• 2 large zucchinis
• 5 onions chopped
• 6 tablespoons Galilee Green olive oil
• 1 teaspoon salt
• salt and pepper to taste

Directions:

1. Cut zucchini into 2 inch (approximately) cubes and spread on a baking dish covered with parchment paper.
2. Sprinkle 2 tablespoons of olive oil and 1 teaspoon of salt over them.
3. Toss to coat.
4. Bake at 450 degrees until very brown and slightly crispy.
5. In the meantime, chop onions and place in heated frying pan with 2 tablespoons of olive oil.
6. On medium to low heat brown gently for as long as it takes for onions to be very brown. (The darker the onions, the more like chopped liver your dish will look
7. When onions and zucchini are cool, place in a food processor and pulse until thoroughly mixed and mostly smooth.
8. Add 1 teaspoon of Galilee Green olive oil and salt and pepper to taste.

This salad has a lovely texture and deep rich color. Even people who don’t usually like zucchini will love this one!

Your salads will taste better with Galilee Green

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