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Zucchini Baba Ghanoush
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3.75 from 4 votes

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: zucchini baba ganoush, zucchini baba ghanoush
Servings: 6 servings
Calories: 64kcal
Author: Samantha Ferraro
Cost: $5


Food Processor


  • 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


  • Chopped roasted hazelnuts
  • Fresh mint chopped
  • Pinch of paprika
  • Pinch of zaatar
  • Drizzle of olive oil


  • 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.


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


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