By late summer in the Midwest, many home gardeners have thoroughly exhausted their favorite zucchini recipes and their friends, family, co-workers, and neighbors have accepted all the free zucchini they can handle. In fact, the very inspiration for this recipe came from several neglected zukes begging to be enjoyed before they ended up in the compost pile! But, if you have extra squash on hand, don’t fret. This delicious dip will have you wishing you had even more 😉
Zucchini baba ganoush is a fresh take on the creamy, smoky Mediterranean dip that’s traditionally made with eggplant and is a tasty accompaniment to pita bread or fresh veggies. It comes together quickly and easily, making it the perfect summertime appetizer or potluck dish.
Ingredients
Equipment
Method
- Cut off the ends of zucchinis and onion and then cut them in half.
- Coat lightly in olive oil and place on a hot grill. Grill until soft, flipping as needed to cook evenly. Grilling the veggies isn’t technically necessary (you can just sauté them instead), but it adds smokiness and depth of flavor that really make the dish.
- Let the veggies cool then add to a food processor with the remaining ingredients and blend until smooth.
- Garnish with more smoked paprika, if desired, and serve with sliced cucumbers, carrots, crackers, or pita bread.
- Store leftover baba ganoush in a covered container in the refrigerator.
