Zucchini Gaucamole

This is Kim O'Donnell's from the Washington Post

Ingredients:
Advertisement
3 pounds summer squash
Approximately 1/2 head garlic
1 large onion (sweet varieties preferred, i.e. Vidalia, Walla Walla)
1 teaspoon coarse salt
2 tablespoons olive oil, plus 1/4 cup
1/2 cup basil and/or mint leaves
1/2 cup parsley, stemmed
2 tablespoons juice of lemon
salt and pepper to taste
Method:
Preheat oven to 375.
Slice zucchini in half, lengthwise. Separate garlic cloves but keep skins on. Quarter onion. Place vegetables in roasting pan and slather with the 2 tablespoons of olive oil and the teaspoon of salt. Roast until extremely tender, at least 1 hour and up to 90 minutes.
While vegetables are roasting, prepare herbs; pull leaves off stems and tear or chop coarsely. Let vegetables cool slightly and squeeze garlic from skins. Place all vegetables into bowl of food processor and pulse. Add herbs. Puree until smooth and combined. Add lemon juice and salt. Drizzle in remaining olive oil. Taste for seasonings and adjust accordingly.
Chill and serve with crackers, pita crisps, crudite or make as part of a sandwich. Makes about 1 quart.