You're going to love this Zucchini Babaganoush if like me you have grown too many zucchini!
Anyone who has grown courgettes /zucchini will know that you always (ALWAYS) overestimate how many courgettes you can eat in one summer, and every year you will grow approximately 2 x too many plants. This is why I've come up with this genius way to eat them up! This recipe is inspired by the classic Eggplant recipe, but instead uses those lovely green courgettes you are bound to have an abundance of in mid-summer.
- Courgette/Zucchini: Use up your glut or gladly accept some that your neighbours push on you. 2 or 3 lovely fresh ones are easily gobbled up when made into this dip!
- Tahini: Sesame paste that really adds to the overall mouthfeel!
- Parsley: (optional): Adds a brightness of flavour and is pretty too!
- Lemon Juice: For some zip and zing to balance out the smokey flavour
- Garlic: Adds a little heat and depth of garlicky flavour!
This particular recipe is perfect for using up a glut of zucchini. It's a riff on my favourite Aubergine baba ganoush, but uses my far more plentiful courgettes. It's also utterly brilliant because it works amazingly with those huge courgettes that somehow hide from you & try and turn into marrows when you're not looking, the sneaky things.
The other great thing about this recipe is that it can be made on the BBQ, so you don't even need to stuff up the kitchen if you choose not to. It works best when you char the outside of the courgette- leaving the inside soft and smoky. You can use your grill to achieve this, but a BBQ works just as well, if not better, which at this time of year it's likely to already be lit ready for some tasty BBQ action.
- Grill or BBQ your courgettes until they're blackened on the outside and soft and squishy in the middle. Be careful not to over-burn them or there won't be any of their insides left to blend up!
- Remove the worst of the blackened bits.
- Blend up in your blender with all the other ingredients! Simple!
- Eat up your Zucchini Bababaganoush with flatbreads or crackers.
Larger ones are perfect (not the cute little ones) as there is more to char with some insides to use in the dip. You can also use yellow squash for this!
Yes! Just keep in the fridge for up to 3 days.
Yes this recipe can be frozen.
Love Dips? Try some of our other faves..
If you make this yummy courgette dip, please rate this recipe & leave a comment below!
Zucchini Babaganoush (Smokey Courgette Dip)
- Grill or BBQ
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 2 large zucchini ((courgette). )
- 1 clove garlic
- 2 teaspoon parsley (optional)
- 2 tablespoon tahini
- Juice ½ lemon
- salt to taste
- Either BBQ or grill the courgettes until they are blackened on the outside and soft & squashy in the middle
- Let them cool for a bit, then remove the blackest bits of skin.
- Blend the courgette insides with all the rest of the ingredients until smooth and delicious.
- Serve drizzled with olive oil & extra herbs.