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.

Ingredients

• 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)

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How to Make It

Step 1

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.

Step 2

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.

Step 3

Chop remaining mint. Serve zucchini mixture topped with mint and pine nuts.

Recipe courtesy of: goodhousekeeping.com

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