Zucchini Baba Ghanoush

I don’t know if I have stated this before, but this is probably my favorite time of year. I say this only for the fact that I am able to walk out into my backyard and pick a variety of vegetables, and fruit, only to be served fresh that day. Right now my tomatoes are doing so well (and they are really, really good), and I am up to my ears with zucchini. No lie. I’ve used probably about four of them already, and have six of them on my counter. I’ve been doing everything from a simple saute, to this creation, the zucchini baba ghanoush.

Zucchini Baba Ghanoush Recipe
Zucchini Baba Ghanoush Recipe

If you have never had baba ghanoush, well I think it is a must try. My wife and I love it and not only is it healthy for you, but it also makes for a great snack, or even smear onto a sandwich. With that said, I figured I would try the same approach as I would with an eggplant, but using a zucchini and see how it would turn out. The result was nothing short of amazing.

Let’s get started.


  • 1 large green zucchini, skin on
  • 3 cloves of garlic, minced
  • 4 tbsp tahini paste
  • 1 tsp salt, to taste
  • 1 lemon, juiced
  • 1/3 cup of olive oil

Start by heating your grill. If you have charcoal, go with that direction as the smokiness infuses into the zucchini.

Turn the zucchini about every 15 minutes, and cook over direct heat until the skin is completely charred.

How to make Zucchini Baba Ghanoush
How to make Zucchini Baba Ghanoush

Once the zucchini is completely charred, and softened, remove it onto a plate and let it cool. Once it cools, carefully remove the outer skin.

Using a fork, gently mash the zucchini to remove any excess water. Trust me, these things are juicy, and you do not want a watery zucchini baba ghanoush.

Strain the liquid, and then add the tahini paste, garlic, lemon juice, salt, and olive oil. Mash well with a fork to get your desired texture. I like mine a bit smooth with subtle chunks of some of the zucchini.

Zucchini Baba Ghanoush Recipe
Zucchini Baba Ghanoush Recipe

Again, the end result is something that is super addicting, and a perfect snack. My wife and I couldn’t get enough of it, and we actually had to walk away from it as it was that good. If you are looking for something to make with your abundance of zucchini, give this one a try. It’s totally worth it. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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