Zucchini dip

1. Preheat broil and move oven rack about 6 inches from heat. Line a rimmed baking sheet with foil and wash and dry the zucchini. Prick each zucchini in 6 to 8 places with the tip of a sharp knife, then brush the outside of each with olive oil and place on baking tray. Broil about 20 minutes, until dark brown over most of the surface, and zucchini feel soft and heavy. Turn every 5 minutes to evenly expose skin to the flame. Allow to cool slightly on the tray, the cut off stems and split lengthwise. Use a spoon to scoop out most of the seeds, then place in a colander over the sink or a bowl for about 10 minutes to drain.
2. In the food processor, pulse garlic, walnuts, lemon juice, and half of a single zucchini until they form a nearly smooth paste. Add remaining zucchini, a tablespoon of olive oil, mayo, and onion. Pulse very quickly about 10 times, until the zucchini is nearly smooth but not completely. Remove to a bowl and stir in 1/2 teaspoon salt, lots of fresh ground black pepper, 2 tablespoons salsa verde, and a splash of hot sauce or a pinch of cayenne (I used both–I like it a little spicy and they lend different flavors). Adjust seasoning to taste, then refrigerate until chilled. The flavors will continue to develop, so taste again for seasoning adjustments before serving chilled or room temperature. If serving with a protein (like these green falafel), you may even warm the dip slightly. Garnish with extra salsa verde or some chopped walnuts or parsley.

Salsa verde

1. Stir together all ingredients except vinegar, salt, and pepper. Just before serving, add vinegar and season to taste (if you add vinegar ahead of time, the world won’t end, it just may take away some of the color from the parsley).