• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Cookbooks
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Mediterranean Recipes

    Smoky Zucchini Baba Ghanoush

    Published: May 26, 2021 by Samantha Ferraro · This post may contain affiliate links · 6 Comments

    Jump to Recipe

    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.

    SmokyZucchini Baba Ghanoush

    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.

    SmokyZucchini Baba Ghanoush

    Ingredients

    • Zucchini
    • Tahini
    • Garlic Cloves 
    • Paprika
    • Kosher salt
    • Lemon
    • Cayenne
    • Hazelnuts
    • Fresh Mint
    • Paprika
    • Zaatar
    • Olive Oil

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. Once done, pour onto a shallow bowl and garnish with mint, spices, chopped nuts and a good drizzle of olive oil.

    More Zucchini Recipe Inspiration

    • Savory Turkish Zucchini Pie
    • Fried Zucchini Pancakes
    • Zucchini GaletteSave

    More Middle Eastern Recipes

    • Persian Jeweled rice with dried fruit, orange and fragrant basmati.
      Persian Jeweled Rice
    • Lamb shawarma roast served with pickled sumac onions and pita bread.
      Slow Cooked Lamb Shawarma
    • Sundried Tomato and Basil Layered Hummus
    • Turkish pide with two different fillings of cheese and another with spiced ground beef, peppers and tomatoes.
      Turkish Pide (Turkish Pizza) with 2 Different Fillings
    Zucchini Baba Ghanoush

    Smoky Zucchini Baba Ghanoush

    Samantha Ferraro

    LittleFerraroKitchen.com

    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.
    4.30 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine Mediterranean, Middle Eastern
    Servings 6 servings
    Calories 64 kcal

    Equipment

    • Food Processor

    Ingredients
     
     

    • 4 whole zucchini
    • ¼ cup tahini
    • 2 garlic cloves finely chopped or grated
    • ½ teaspoon paprika
    • ½ teaspoon Kosher salt
    • ½ 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: 64kcalCarbohydrates: 3gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 4mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 91IUVitamin C: 6mgCalcium: 19mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    Save

    More Flavorful Weeknight Mediterranean Recipes

    • Mediterranean charcuterie board with tzatziki, hummus and more.
      Mediterranean Charcuterie Board
    • Over 50 recipe ideas for shish kabob side dishes.
      50+ Delicious Recipes for Shish Kabob Side Dishes
    • Healthy Greek salmon salad with fresh dill and mint.
      Greek Salmon Salad with Red Wine Vinaigrette
    • Zhoug sauce with fresh herbs, jalapeńo and cardamom.
      Zhoug Sauce (Spicy Cilantro Sauce)

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. jp says

      December 21, 2022 at 9:05 pm

      4 stars
      like this one. I toast some cumin seeds and add them too

      Reply
      • Samantha Ferraro says

        December 22, 2022 at 10:41 am

        Fantastic idea. Thank you Sam

        Reply
    2. Erin says

      August 18, 2022 at 1:55 pm

      5 stars
      This recipe was amazing!!! I don't have a grill, so I thickly sliced the zucchini, brushed on some olive oil, salt and pepper and roasted in the oven, along with a whole bulb of garlic. threw those in the food processor with the rest of the stuff and TAST-TEEEEE! Thanks for a fab recipe!

      Reply
      • Samantha says

        August 21, 2022 at 11:15 am

        That sounds amazing!!! Thank you for sharing Erin!

        Reply
    3. Esther Lumer says

      August 27, 2020 at 11:05 am

      5 stars
      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....

      Reply
      • Samantha says

        August 31, 2020 at 3:53 pm

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Summer Recipes

    • Shish Tawook (Grilled Chicken Skewers)
    • It's Time to Grill Your Pizza
    • Mediterranean Watermelon Salad
    • Grill summers produce and make this grilled panzanella salad dressed in a tangy vinaigrette, grilled vegetables and charred bread.
      Grilled Panzanella Salad
    • Grilled Tomahawk Steak with Chimichurri Compound Butter
    • Cedar Plank Salmon with Creamy Dill Sauce and Fresh Lemon
      Cedar Plank Salmon with Creamy Dill Sauce

    Pre-Order My Latest Cookbook!

    One Pot Mediterranean cookbook cover
    Buy This Book Online
    Buy from Amazon Kindle
    Buy from IndieBound
    Buy from Barnes and Noble
    Buy from Amazon
    One Pot Mediterranean
    Buy now!

    Trending Recipes

    • Julia Child's Salad Nicoise
    • Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
      Creamy Tomato Mascarpone Sauce with Pasta
    • Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.
      Steamed Clams with White Wine and Garlic
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Turkish Sumac Onions
    • Easy French seafood stew with shrimp, mussels, clams and halibut.
      Simple Bouillabaisse Recipe (French Seafood Stew)

    Footer

    ↑ back to top

    Featured In

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved