Reminiscent of baba ganoush, this dip features lightly charred zucchini for a subtle smoky flavor that pairs beautifully with zingy lemon, yogurt and feta along with fresh herbs. Serve it with pita chips, warmed pita bread, sliced crudité or as a flavorful spread for sandwiches, wraps and pita pockets.

This is a flexible recipe, so feel free to substitute other herbs or spices to mix it up a bit. The dip can be made ahead of time and stored in the refrigerator for up to one week. When serving, sprinkle with some fresh herbs and drizzle with olive oil.

Makes about 1 cup

2 to 3 zucchini (about 1½ pounds total), sliced lengthwise into 1-inch slabs

Olive oil

2 garlic cloves

2 tablespoons lemon juice

½ cup Greek yogurt

1/3 cup crumbled feta

¾ teaspoon sherry vinegar

1 teaspoon salt

Freshly cracked black pepper

½ teaspoon ground cumin

1/3 teaspoon ground coriander

¼ cup fresh chopped parsley

2 tablespoons fresh chopped mint

Place the charred zucchini in a large food processor and add the remaining ingredients. Blend on high until smooth. Taste and adjust seasoning to preference. Serve drizzled with olive oil and a light sprinkling of fresh herbs.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.