The smokey, grilled zucchini flavor comes through in this variation on a classic baba ganoush recipe. Great for a party dip or weekday lunch.
I love my friends in the magazine world. I shared this recipe on my Instagram and wanted to share it with you here. It's straight from Every Day with Rachael Ray magazine, and you can find the original recipe here. I've included notes on the variations I made.
I love healthy dips and this one is no exception. It's delicious with chips and pita wedges, but also with fresh veggies as dippers. The fresh mint on top is a delicious added flavor.
I followed the recipe from the magazine almost exactly. There's no outdoor grill at home here in New York City, so I improvised and used my cast iron grill pan. I still got some great char marks and grilled flavor on the zucchini.
Grilled zucchini baba ganoush is the perfect party dip and a great way to serve a healthy snack.
I cut my zucchini into strips about ¼-inch thick to grill them. Since I didn't have the power of the flame, I figured this would work better to soften the zucchini. Baba Ganoush is classically made with eggplant. The inside of the cooked eggplant gets super soft and the outsize charred and smoky. I wanted my zucchini to be the same texture as the inside of that cooked eggplant.
I put the grilled zucchini on a plate in the fridge to cool. The recipe says I can grill my zucchini at least a day in advance. I think this is a great tip, but I wanted to make the dip day-of. It took about 30 minutes to cool the zucchini. I didn't want it to be too hot when I blended it because I didn't want it to "cook" the other ingredients. I wanted those flavors to come through as is.
Love trying new recipes? Try my other dips!
Much like classic baba ganoush, the recipe calls for blending the grilled zucchini with tahini (a sesame seed paste, or butter), garlic, and lemon juice. No salt or other seasonings were added, although if you'd like you could add cumin or coriander and I think that would be lovely. The zucchini is grilled with olive oil and salt, but I thought the dip needed more salt, so I added about ¼ teaspoon of kosher salt to the dip when I blended it.
I also added a tablespoon of olive oil to the dip as I blended it, which isn't called for in the original recipe. I'll include the notes in the recipe card, but thanks to Rachael Ray magazine for this tasty recipe.
Grilled zucchini baba ganoush is a healthy dip for anytime of year. But a great way to use up the abundant summer zucchini you have from the garden!
I love easy dips. One of my most popular posts is my Real Deal Creamy Hummus. Read the post to find out the secret to smooth hummus. I never buy it now, it's so easy. You can also try my Grilled Corn and Crab Dip to use those great summer veggies. Looking for something decadent and crowd-pleasing? Try Caramelized Onion Bacon Dip.
More dip recipes
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📖 Full Recipe
Grilled Zucchini Baba Ganoush
Makes about 3 cups
Ingredients
- 2 lbs (about 4 large) zucchini (cut into ¼-inch strips)
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ cup tahini
- 2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 clove garlic (crushed)
- Fresh mint (chopped)
- Toasted pine nuts
- Grilled pita wedges
- Whole grain chips
Instructions
- Heat grill or grill pan to medium-high. Drizzle or brush zucchini with 2 tablespoons olive oil and season with salt and pepper. Grill until just charred and cooked through, turning once, about 7 minutes. Remove to a plate and cool.
- In a food processor combine the remaining 2 tablespoons olive oil, ½ teaspoon kosher salt, tahini, lemon zest and juice and garlic. Add the cooled zucchini and process until smooth.
- Serve topped with chopped mint and pine nuts. Use grilled pita wedges or chips for dipping.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Recipe adapted from Every Day with Rachael Ray. Photos and styling Tara Teaspoon.
Brittany Smart says
yum!! we have so much zucchini from the garden right now, this is the perfect recipe 🙂
Dree says
I’ve recently dipped my toe in the world of Zucchini and I’m so excited to try this recipe!
Evelyn Hernandez says
Love this dip, perfect for a hot day by the pool appetizer.
Lane says
I have SO much zucchini on hand right now from my garden, I can't wait to use some in this recipe! Love it!
Julie I Aloha Lovely says
This looks amazing! I just love healthy dips like this!!
Brittany says
I wish I had zucchini from my own garden. Someday! For now I will buy some from the store and try this out!
Mary Bench says
Looks wonderful!
Tessa says
I have lots of zucchini from the farmer's market! Sharing this recipe with my sister-in-law who is growing her own zucchini right now!
Tara says
It's so great for summer garden zucchini
BT says
Pretty good. Could use more lemon juice and salt.
Hannah says
I wonder how this would go frozen then defrosted when desired…..?
Tara Teaspoon says
Hi Hannah,
It will certainly have flavor and be edible after being frozen and thawed. However, like may dips and frozen veggies, the texture will change. It may be more watery and not quite as creamy. Tara