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Home » Recipes » Dips + Spreads

Smoky Zucchini Baba Ghanoush

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

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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.

SmokyZucchini 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 ganoush 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. If you love the smoky flavors of baba ganoush, try vegan baba ghansouh made without tahini!

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.

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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.
4.84 from 12 votes
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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.
Here is a Printable list of Mediterranean Spices for your Pantry.
 
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!

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Reader Interactions

Comments

  1. jp says

    December 21, 2022 at 9:05 pm

    5 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
4.84 from 12 votes (9 ratings without comment)

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