* Which was supposed to be grilled, but once again, the weather outside wasnt really cooperating >_<

...Since I had a humongous zucchini lying around, this recipe caught my attention, so I figured why not!

Taken from The Standard Times Wednesday, Sept. 26, 2012 (though the same recipe was also in the Providence Journal...talk about plagiarism :P)

Makes about 2 1/2 cups

* Optional

1 large zucchini
1/4 cup roasted tahini (ground sesame seed butter- you can find this in your ethnic food section of your supermarket very easy)
3 to 4 cloves garlic (went with one whole roasted bulb*)
1 tablespoon lemon juice
1 can of canellini beans, drained and rinsed*
1 teaspoon cumin
1 teaspoon smoked paprika
salt and pepper to taste (though you really wont need much in the way of salt, the beans will add their own even when rinsed)

First:

If you have a REALLY huge zucchini, cut off the top and bottom first and then slice down the middle. Scoop out the seeds (yes, I know you can eat those as well, but tossed those in my stupidity) then cut up one half of that zucchini into thick slices, save the other half for another recipe.

Crank the oven up to 425 F, then get a large baking tray and cover with foil.

Then place the zucchini slices on the foil, drizzle with at least 2 - 3 tablespoons of good quality olive oil and season with salt and pepper. You can also make a 'packet' of foil for your garlic bulb and coat with olive oil, wrap it up and put it right in the center of the pan to roast along with the zucchini slices.

Let roast in the oven for about 20 - 25 minutes. While that is cooking, grab a large bowl...open up the can of canellini beans, drain out in the sink (use the can cover folks, its very helpful and prevents the beans from spilling out) and then rinse out the bean gunk :P

Once you do that, just put the beans in the bowl along with the rest of the ingredients (the lemon, spices and tahini) and by then your zucchini slices should be ready to take out of the oven.

Take out, let it cool for a bit, and you can use a spatula/pair of tongs to take out the zucchini and put in the bowl. As for the garlic, unwrap and very carefully squeeze out the garlic goodness right out from the skin.

If there is any oil left over (in the pan or the packet) FOR THE LOVE OF THE MAKER DO NOT THROW THAT OUT ! That can go right into the hummus for crying out loud! (Though I saved the pan oils for a separate zucchini recipe coming up)

Then you can either mash this all up by hand - a potato masher works great or if you are utterly lazy you can also use your favorite blender.

Put in a separate container, let chill in the fridge for about 10 minutes and then serve with pita or crackers !

Its VERY good folks :)