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    TaraTeaspoon » Recipes » Appetizers

    Grilled Zucchini Baba Ganoush

    Published: Aug 27, 2018 · Updated: Jul 9, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    grilled zucchini baba ganoush pin

    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.

    grilled zucchini baba ghanoush dip in a bowl with pita

    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.

    grilled zucchini on a plate

    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.

    grilled zucchini in the food processor with tahini

    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.

    grilled zucchini baba ganoush in brown bowl and topped with pepitas and parsley

    📖 Recipe

    grilled zucchini baba ganoush

    Grilled Zucchini Baba Ganoush

    Tara Teaspoon
    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
    4.72 from 7 votes
    Print Recipe Pin Recipe
    Work Time 25 minutes mins
    Cook Time 15 minutes mins
    Total Time 40 minutes mins
    Course Snack
    Servings 10

    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

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

    Nutrition

    Calories: 99kcalCarbohydrates: 4gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 125mgPotassium: 264mgFiber: 1gSugar: 2gVitamin A: 180IUVitamin C: 17.7mgCalcium: 23mgIron: 0.6mg
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    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!

    More about Tara

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

    Comments

      4.72 from 7 votes (2 ratings without comment)

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    1. Brittany Smart says

      August 27, 2018 at 1:49 pm

      yum!! we have so much zucchini from the garden right now, this is the perfect recipe 🙂

      Reply
    2. Dree says

      August 27, 2018 at 8:29 pm

      I’ve recently dipped my toe in the world of Zucchini and I’m so excited to try this recipe!

      Reply
    3. Evelyn Hernandez says

      August 27, 2018 at 8:45 pm

      Love this dip, perfect for a hot day by the pool appetizer.

      Reply
    4. Lane says

      August 27, 2018 at 8:48 pm

      I have SO much zucchini on hand right now from my garden, I can't wait to use some in this recipe! Love it!

      Reply
    5. Julie I Aloha Lovely says

      August 28, 2018 at 2:55 pm

      This looks amazing! I just love healthy dips like this!!

      Reply
    6. Brittany says

      August 28, 2018 at 11:36 pm

      I wish I had zucchini from my own garden. Someday! For now I will buy some from the store and try this out!

      Reply
    7. Mary Bench says

      May 18, 2019 at 12:48 pm

      Looks wonderful!

      Reply
    8. Tessa says

      July 15, 2019 at 11:00 am

      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!

      Reply
      • Tara says

        July 15, 2019 at 12:14 pm

        It's so great for summer garden zucchini

        Reply
    9. BT says

      September 01, 2020 at 1:42 pm

      Pretty good. Could use more lemon juice and salt.

      Reply
    10. Hannah says

      January 30, 2022 at 8:09 pm

      I wonder how this would go frozen then defrosted when desired…..?

      Reply
      • Tara Teaspoon says

        January 31, 2022 at 2:15 pm

        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

        Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

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