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Best Zucchanoush Recipe, Truly Amazing Vegan Dish

The Best Zucchanoush Recipe - A Truly AMAZING Vegan Dish

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
Cook Time 15 mins

Ingredients
  

  • 1 lb. small zucchini (about 3), quartered lengthwise
  • 3 tbsp. olive oil, divided
  • Kosher salt and pepper
  • 1 clove garlic
  • 1/4 c. tahini
  • 2 tbsp. fresh lemon juice
  • 3 tbsp. mint leaves, separated
  • 1 tbsp. pine nuts, roasted

Instructions
 

  • Warmth flame broil to medium. Throw zucchini with 1 tablespoon oil and 1/2 teaspoon salt and barbecue until delicate and equitably burned, 8 to 10 minutes.
  • Move zucchini to blender alongside garlic, tahini, lemon juice, and 1 tablespoon mint and heartbeat to join. With engine running on low speed, sprinkle in excess 2 tablespoons olive oil and puree until for the most part smooth, speeding up if vital.
  • Cleave staying mint. Serve zucchini combination finished off with mint and pine nuts.

Notes

Nutritional Information (per serving): About 125 calories, 11.5 g fat (1.5 g saturated), 3 g protein, 145 mg sodium, 4.5 g carbohydrate, 1 g fiber
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