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Zucchini Baba Ganoush


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Zucchini Baba Ganoush


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Zucchini Baba Ganoush

This recipe is adapted from one I found in the Wall Street Journal from the Israeli chef at Zahav. Perfect addition or change over from the Hummus and salatim you might serve on Shabbat. I like zucchini but am often at a loss for recipes to use the bounty I find in Summer, so I was so excited to try this and was even more excited by the results.


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min


about 1 cup


  • 2 large zucchini, halved lengthwise
  • 2 tablespoons olive oil
  • 1/2 tablespoon kosher salt
  • 1 small clove garlic
  • 1 lemon, juiced
  • 1/2 cup tahini
  • 1/4 cup water


1. Preheat oven to 450 degrees. Toss zucchini with 1 tablespoons olive oil and kosher salt. Roast zucchini cut-side up on a baking sheet until golden brown and tender, 10-15 minutes. Remove and let cool.

2. Roughly chop zucchini. Add half of zucchini and remaining ingredients to a blender or food processor and purée until smooth. To serve, top baba ganoush with remaining zucchini and a sprinkle of salt if desired.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




4 Responses to Zucchini Baba Ganoush

  1. I am so thankful for this because I have loved baba ganoush but having some issues with eggplant recently. Terrific substitute for me.

  2. avatar says: ilisiak

    Great recipe. My husband cannot eat eggplant and this is just as delicious as eggplant baba ganoush.

  3. avatar says: Rivky

    looks great! what type of tehini do i use? the paste or the ready dip?

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