Da Vinci's zucchini dip

In today's Dining Out review about Italian restaurant Da Vinci, I mentioned the excellent zucchini dip that came with the bread on one visit. The folks at Da Vinci shared their recipe -- I haven't tested it, but it looks pretty straightforward. The chef, Peppino, makes it with mint sometimes and garlic others. We had the mint version. Here's the recipe; it's the sort of dish that adds up to more than the sum of its parts. They sent it to me with a step 6. It said: Enjoy!

Da Vinci's zucchini dip

2 1/2 pounds zucchini
Olive oil, to taste
4 ounces roasted garlic or a handful of mint
Salt and pepper, to taste

1. Preheat oven to 350. Cut zucchini into chunks and toss with olive oil.

2. Roast zucchini for about 20 minutes or until it's soft and beginning to brown.

3. Let zucchini cool for 30 minutes.

4. In a blender, put zucchini, roasted garlic or mint, and olive oil to taste. Puree till smooth.

5. Add salt and pepper. Serve with bread.