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
2lbs(about 4 large) zucchinicut into ¼-inch strips
¼ cupolive oil
1tablespoonfresh lemon juice
Toasted pine nuts
Grilled pita wedges
Whole grain chips
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.
• This recipe has been modified from the original version that appeared in Every Day with Rachael Ray magazine.