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
- 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
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.
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