Well here it is.. finally in my lasting days of Holiday vacation before the bustle…
Smoky Zucchini Baba Ghanoush
Another use for summers bountiful zucchini harvest is this smoky zucchini baba ghanoush inspired from Ottolenghi’s Plenty cookbook. We always grow zucchini in the warm season and are blessed with a bountiful harvest. Besides the usual zucchini recipes, this twist on baba ghanoush always makes an appearance. I like to top it with toasted chopped hazelnuts for texture and an extra sprinkle of paprika and floral olive oil.
Zucchini Baba Ganoush
Just as you would do with classic eggplant baba ghanoush, zucchini cook the same way. You can either place whole zucchini on a charcoal grill or place in the oven like I do with baba ghanoush.
As the zucchini cooks, the skin will blister, char, wrinkle and blacken and personally, the darker the skin, the more smokier in my opinion.
Turn the zucchini on all sides so the entire vegetable chars evenly. Then you are left with tender smoky zucchini flesh that is ready for all the delicious flavorings of tahini and garlic.
Then, just as baba is, a simple drizzle of good quality olive oil just to finish and maybe a healthy sprinkle of something crunch such as chopped hazelnuts or even toasted pine nuts would be fantastic.
More Zucchini Recipe Inspiration:
Smoky Zucchini Baba Ghanoush
Another way to use up summers bounty of zucchini, with smoky zucchini baba ghanoush, topped with warm spices and a good drizzle of olive oil.
Servings: 6 servings
Calories: 64kcal
Cost: $5
Equipment
Food Processor
Ingredients
- 4 whole zucchini
- 1/4 cup tahini
- 2 garlic cloves finely chopped or grated
- 1/2 teaspoon paprika
- 1/2 teaspoon Kosher salt
- 1/2 lemon zest and juiced
- Pinch of cayenne
Garnish
- Chopped roasted hazelnuts
- Fresh mint chopped
- Pinch of paprika
- Pinch of zaatar
- Drizzle of olive oil
Instructions
- Using a hot grill (I used our charcoal grill for added smoky flavor), cook the zucchini until all sides are blackened. Use tongs to turn it every so often.
- Once done, remove and place in a bowl and cover with foil and allow until easy to handle or room temperature. Once done, carefully remove all the outer charred skin, leaving the soft flesh.
- Add zucchini flesh to food processor along with tahini, garlic, lemon zest and juice and spices and pulse just a few times to mix everything together. Don’t over mix or it will get too thin.
- Once done, pour onto a shallow bowl and garnish with mint, spices, chopped nuts and a good drizzle of olive oil.
Notes
Zucchini can be pretty watery and can thin out consistency. I like to drain any excess liquid after the zucchini have cooked.
Will keep in an airtight container in the fridge for up to 5 days.
Recipe inspired by Plenty Cookbook
Nutrition
Calories: 64kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg
This post was originally published June, 2017 and has been updated in May, 2021 with nutritional information.
Sounds wonderful. I have summer squash now in my garden and wonder if they will do.
Also, do U use whole raw Tahini or prepared one ( with water lemon, olive oil etc..) .
The raw Tahini is heavy and hard to blend….
Hi Esther! I think summer squash would would just fine! As far as tahini, I use just plain tahini for this recipe, not the sauce/prepared one. Raw tahini can be hard, i stir with a spoon as best as I can and a good spin in a food processor will help loosen it as well.