Grilled Zucchini Baba Ganoush

The smokey, grilled zucchini flavor comes through in this variation on a classic baba ganoush recipe. Great for a party dip or weekday lunch.

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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 1/4-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 recipe? 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 1/4 tsp 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.

5 from 4 votes

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Grilled Zucchini Baba Ganoush

Work Time

25 mins

Cook Time

15 mins

Total Time

40 mins

 

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 doubled the original recipe to make enough for a party crowd.  

Makes about 3 cups

Course: Snack

Cuisine: American

Keyword: baba ganoush, dip, grilled zucchini

Yield: 10

Calories: 99 kcal

Ingredients

• 2 lbs (about 4 large) zucchini cut into 1/4-inch strips
• 1/4 cup olive oil
• 1/2 tsp kosher salt
• 1/4 cup tahini
• 2 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 clove garlic crushed
• Fresh mint chopped
• Toasted pine nuts
• Grilled pita wedges
• Whole grain chips

Instructions

1. 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. 

2. In a food processor combine the remaining 2 tablespoons olive oil, 1/2 teaspoon kosher salt, tahini, lemon zest and juice and garlic. Add the cooled zucchini and process until smooth. 

3. Serve topped with chopped mint and pine nuts. Use grilled pita wedges or chips for dipping. 

Recipe Notes

• This recipe has been modified from the original version that appeared in Every Day with Rachael Ray magazine. 

 

Recipe adapted from Every Day with Rachael Ray. Photos and styling Tara Teaspoon.