Zucchanoush (a zucchini Baba Ganoush)
For a fun, summery twist on baba ganoush, try swapping out eggplants for zucchini to take advantage of the summer squash in its peak season.
1 lb small zucchini (about 3), quartered lengthwise
3 tbsp olive oil (divided)
Kosher salt and pepper
1 clove garlic
1/4 cup tahini
2 tbsp fresh lemon juice
3 tbsp mint leaves (divided)
1 tbsp pine nuts (toasted)
How to Make It
Heat grill to medium. Toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt and grill until tender and evenly charred, 8 to 10 minutes.
Transfer zucchini to blender along with garlic, tahini, lemon juice, and 1 tablespoon mint and pulse to combine. With motor running on low speed, drizzle in remaining 2 tablespoons olive oil and puree until mostly smooth, increasing blender speed if necessary.
Chop remaining mint. Serve zucchini mixture topped with mint and pine nuts.
Recipe courtesy of: goodhousekeeping.com