Before blending together your next batch of baba ghanoush, grab some zucchini from the garden and grill them until they’re charred and smoky to create a delicious Zucchini Baba Ghanoush.
Surprisingly, we don’t eat eggplant that often. I do bring home eggplants every so often and will sneak in a quick baba ghanoush recipe, but thanks to Ottolenghi’s Plenty cook, I almost fell over when I saw his recipe for zucchini baba ghanoush.
Obviously I can not take credit for this recipe, but it was just too good to pass up and not share. I used organic locally grown huge, gorgeous green zucchini from our local farmers market and cranked up the charcoal grill to get it as smokey as I could, just like you would do with eggplant. 
The skin blisters, chars, wrinkles and blackens and personally, the darker the more smokier in my opinion. Once the charred bits are removed from the outside, the tender smoky flesh is left to mix in with garlic and other flavorings. Then, just as baba is, a drizzle of good quality olive oil and a few extra garnishes for texture and contrast.
And for some more summer inspiration, check out these delicious zucchini recipes….
Salt and Vinegar Zucchini Chips, Zucchini Cobbler Bars, and this Zucchini Bruschetta Pizza!
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Zucchini Baba Ghanoush
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Smoky grilled zucchini takes center stage in this vibrant twist on a classic baba ghanoush. Perfect for a summer appetizer.
Ingredients
- 4 whole zucchini
- 1/4 cup tahini
- 2 garlic cloves
- 1/4 tsp paprika
- Pinch of cayenne
- 1/2 cup lemon (zest and juiced)
- Chopped roasted hazelnuts
- Fresh mint (chopped)
- Pinch of paprika
- Pinch of zaatar
- Drizzle of olive oil
Instructions
- Preheat grill to high heat.
- Grill zucchini until all sides are blackened, turning occasionally with tongs.
- Remove zucchini from grill, place in a bowl, cover with foil, and let cool until easy to handle.
- Remove the charred outer skin from the zucchini, leaving the soft flesh.
- Add zucchini flesh, tahini, garlic, lemon zest, lemon juice, and spices to a food processor; pulse until combined. Do not overmix.
- Transfer to a shallow bowl and garnish with mint, spices, chopped nuts, and olive oil.
Notes
- For a smokier flavor, pre-char the zucchini over an open flame before grilling.
- If tahini is too thick, thin it out with a tablespoon of water or olive oil before adding to the food processor.
- Store leftover baba ghanoush in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 5
- Protein: 4
Frequently Asked Questions
How do I achieve the smoky flavor in my Zucchini Baba Ghanoush?
To achieve a smoky flavor, grill the zucchini until the skin blisters, chars, and blackens, similar to how you would with eggplant.
What type of olive oil should I use for this recipe?
Use a good quality extra virgin olive oil for drizzling, as it enhances the overall flavor of the baba ghanoush.
Can I use different types of zucchini for this recipe?
Yes, you can use any variety of zucchini, but using organic, locally grown zucchini will provide the best flavor and texture.
