Zucchini Baba Ganoush Recipe

By
Anita Schecter
Anita Schecter_BW
Anita Schecter
Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes.
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Updated on 05/26/22
Zucchini Baba Ganoush
Anita Schecter
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
129 Calories
11g Fat
7g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 129
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 156mg 7%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 4g
Vitamin C 24mg 120%
Calcium 45mg 3%
Iron 1mg 7%
Potassium 490mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It is amazing how many different spelling options there are for what is basically a pretty simple dish. Is it baba ganoush or ghanoush? Or possibly ghanouj? However you spell it though, there is no question that it's very tasty. Traditionally, a baba ganoush refers to a recipe consisting of roasted eggplant blended together with tahini and various spices. It's a typical appetizer or mezze plate addition in Middle Eastern cuisine. And it happens to be quite easy to make but you can also find pre-made containers of it in large markets that also sell hummus and tahini.

Eggplant can sometimes get a bad reputation for being bitter, though. Not all the varieties are bitter, of course and there are methods of dealing with the bitterness when it exists. But if you've been scarred by the taste of a bitter eggplant, you might be shy about trying baba ganoush even when promised that it is not bitter. So, if that's the case or for those people who genuinely dislike the taste of eggplant, you can still enjoy this creamy dip but in zucchini form. Simply roast the zucchini as you would an eggplant and proceed with the normal baba ganoush recipe. The texture of the two vegetables is similar when roasted and both have mild, creamy flavors.

Regardless of whether you like the original eggplant recipe, the alternative zucchini recipe, or both, the consistency of the final dip, when using either vegetable, is very similar and the result is a smooth and creamy dip. Then grab some homemade pita chips or rounds of warmed naan bread and start happy snacking!

Ingredients

  • 2 large zucchini

  • 1 tablespoon olive oil

  • 1 clove garlic

  • 2 to 3 tablespoons tahini

  • 2 tablespoons freshly squeezed lemon juice, from 1 lemon

  • 2 tablespoons chopped fresh parsley

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons toasted pine nuts, for garnish

  • 1 pinch red pepper flakes, optional

Steps to Make It

  1. Gather the ingredients.

  2. Pre-heat the oven to 400 F..

  3. Cut off the ends of each zucchini, slice in half, lengthwise, place on a baking sheet lined with parchment paper and drizzle on the olive oil.

  4. Roast in the oven for 30 minutes or until the zucchinis are fully soft.

  5. Allow the zucchini to cool enough to handle and then scoop the flesh out of each zucchini half.

  6. Add the flesh to a food processor along with the garlic clove, tahini and lemon juice. Puree the mixture until smooth.

  7. Stir in the chopped parsley, salt, ground black pepper and red pepper flakes, if using.

  8. Serve with the toasted pine nuts alongside pita bread, naan or other flatbread for dipping.

Tip

  • You can use more or less tahini depending on your preference and feel free to customize the spices a bit to suit your taste.