This recipe is adapted from a suggestion on The Splendid Table. Lynne Rossetto Kasper suggests grilling green zucchini and then pureeing it with feta, lemon, and oregano. She also suggested anchovy could be a good addition. I had all of these things in my kitchen at home, so I thought I would give it a try. Lynne suggested it as a dip, but I decided to adapt it to be more of a side dish and added a few twists!

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