Zucchanoush | Dinners

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, divided

1 tbsp. pine nuts, toasted


1. Heat grill to medium. Toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt and grill until tender and evenly charred, 8 to 10 minutes.

2. Transfer zucchini to blender along with garlic, tahini, lemon juice, and 1 tablespoon mint and pulse to combine. With motor running on low speed, drizzle in remaining 2 tablespoons olive oil and puree until mostly smooth, increasing blender speed if necessary.

3. Chop remaining mint. Serve zucchini mixture topped with mint and pine nuts.

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