Jamie Oliver prefers using small zucchini for this fantastic spread, which he serves with toasted flat breads or over pasta. He also mixes it with ricotta as a filling for ravioli.Plus: More Appetizer Recipes and Tips
Heat 1/4 cup of the olive oil in a large saucepan. Add the garlic and chiles and cook over moderately high heat, stirring until the garlic is golden, about 2 minutes. Add all the zucchini, cover and cook over moderately low heat, stirring frequently, until very tender and chunky, about 40 minutes.
Using a wooden spoon, break up any large pieces of zucchini. Season with salt and pepper and stir in the remaining 2 tablespoons of olive oil. Transfer to a bowl and stir in the mint and lemon juice. Serve warm or at room temperature with the Moroccan Chickpea Flat Breads.
The zucchini can be refrigerated for 2 days. Bring to room temperature and stir in the mint and lemon juice just before serving.