Summer Squash Scarpaccia

Served with zucchini dip.

2 medium summer squashes ½ red onion 2 cloves garlic 2 large handfuls spinach ½ cup soft herbs ¾ cup sundried tomato antipasti grated zest and juice of 1 lemon ½ cup 24-month matured parmesan salt and freshly ground black pepper 1 cup white wheat flour ½ cup Goedgedacht maize meal 1 tsp baking powder ¼ cup extra virgin olive oil 3 eggs ½ cup water lemon wedges 1 Tbsp Frantoio extra virgin olive oil 2 medium summer squashes 1 small clove garlic salt and freshly ground black pepper grated zest and juice of ¼ lemon 2 Tbsp almond butter pinch ground cumin ¼ cup chopped soft herbs (basil, flat-leaf parsley, dill, mint or a combo) ¼ cup (60ml) plain yoghurt