• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To Vegan
    • Cook Books
    • About Me
    • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Zucchini Babaganoush (Smokey Courgette Dip)

    Published: Aug 5, 2018 · Modified: Aug 4, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 18 Comments

    Jump to Recipe Print Recipe

    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.

    Two plates of zucchini babagaboush with crackers. A hand is reaching in to scoop up the dip. this recipe
    Jump to:
    • 🥒Ingredients:
    • 👩‍🍳How To:
    • ❓FAQ
    • 🍋Similar Recipes
    • 📖 Recipe
    • 💬 Comments

    🥒Ingredients:

    • 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.

    A plate of zucchini babaganoush with crackers next to it.

    👩‍🍳How To:

    1. 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!
    2. Remove the worst of the blackened bits.
    3. Blend up in your blender with all the other ingredients! Simple!
    4. Eat up your Zucchini Bababaganoush with flatbreads or crackers.
    • The zucchini (courgette) on the BBQ ready to be made into dip.
    • Blend the zucchini up with the other ingredients.

    ❓FAQ

    What kind of zucchini/courgette can I use?

    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!

    Can I make the zucchini babaganoush ahead of time?

    Yes! Just keep in the fridge for up to 3 days.

    Can I freeze this dip recipe?

    Yes this recipe can be frozen.

    🍋Similar Recipes

    Love Dips? Try some of our other faves..

    Smoky Chipotle Black Bean Dip (Only 4 Ingredients!)

    Chunky Rocket, Olive & Cashew Pesto Dip

    Pesto & Cannellini Bean Hummus

    Miso & Rosemary White Bean Dip

    If you make this yummy courgette dip, please rate this recipe & leave a comment below!

    📖 Recipe

    Zucchini Babaganoush with a hand reaching in over it with a spoon to scoop it up.

    Zucchini Babaganoush (Smokey Courgette Dip)

    A smoky and delicious vegan zucchini dip that's perfect for scooping onto crackers or crudites or smooshing onto a sandwich
    Prevent your screen from going dark
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer, BBQ
    Cuisine: Vegan
    Keyword: courgette, dip, zucchini
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8
    Calories: 36kcal
    Author: Louise-Claire Cayzer

    Equipment

    • Blender
    • Grill or BBQ

    Ingredients

    • 2 large zucchini ((courgette). )
    • 1 clove garlic
    • 2 teaspoon parsley (optional)
    • 2 tablespoon tahini
    • Juice ½ lemon
    • salt to taste

    Instructions

    • 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. 

    Notes

    Make this dip on the BBQ or use a grill to blacken the outside.
     

    Nutrition

    Calories: 36kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg
    Smokey Zucchini Dip in a bowl
    Courgette Baba Ganoush in a bowl

    Share the Vegan Larder Love!

    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)
    • Click to share on Reddit (Opens in new window)
    • Click to share on Pocket (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to print (Opens in new window)
    • Click to share on Yummly (Opens in new window)
    « Vegan Chocolate Salted Caramel Pots
    Smokey Aubergine & Tabbouleh Salad »
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Reader Interactions

    Comments

    1. Sarah Watts says

      August 11, 2018 at 6:16 pm

      This sounds great, going to give it a try! Do you think it would freeze ok too?

      Reply
      • Louise-Claire Cayzer says

        August 11, 2018 at 9:13 pm

        Pretty sure it would, but I haven't tried freezing it as have eaten it all up almost immediately after making it. - I have so many courgettes though, I might have to try it 🙂

        Reply
    2. Danielle Wolter says

      August 03, 2021 at 11:46 am

      5 stars
      What an awesome idea! Especially with all the zucchini in season right now. Def making this weekend.

      Reply
      • Louise-Claire Cayzer says

        August 03, 2021 at 6:47 pm

        It really does help with using up a glut of them!

        Reply
    3. Pam Greer says

      August 03, 2021 at 1:48 pm

      5 stars
      I love babaganoush, but never have eggplant so this is perfect!

      Reply
      • Louise-Claire Cayzer says

        August 03, 2021 at 6:46 pm

        It's such a lovely variation!

        Reply
    4. Mindee's Cooking Obsession says

      August 03, 2021 at 2:03 pm

      5 stars
      Fantastic recipe! Especially since the zucchini invasion is upon us!

      Reply
      • Louise-Claire Cayzer says

        August 03, 2021 at 6:47 pm

        Yep! I just picked 2 more HUGE ones. It's the best for zucchini invasion season!

        Reply
    5. Toni says

      August 03, 2021 at 2:43 pm

      5 stars
      Such an amazing dip!! This is so good!

      Reply
      • Louise-Claire Cayzer says

        August 03, 2021 at 6:47 pm

        Thank you! Such a fave of ours!

        Reply
    6. Michele says

      August 03, 2021 at 4:59 pm

      5 stars
      Delicious Dip! Thanks for sharing!

      Reply
      • Louise-Claire Cayzer says

        August 03, 2021 at 6:48 pm

        We love it! Glad you do too!

        Reply
    7. Teresa says

      August 20, 2021 at 8:58 am

      How large are your zucchini?
      mine are massive......

      Reply
      • Louise-Claire Cayzer says

        August 20, 2021 at 9:33 am

        They vary from polite to absolute UNITS.
        The bigger ones are good for this dip because you can get them nice and charred on the outside, then peel off the charred bits. You can see my reels about the dip here https://www.instagram.com/reel/CSg9paRq1E8/

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

    Everyone's talking about these recipes..

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Lentil Koftas with Tomato Curry Coconut Sauce
    • Wild Garlic Pesto- Foraged and Vegan!
    • Ultimate Vegan Seitan Burger

    Recipes for Tofu Lovers..

    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich
    • Vegan Tofu 'Egg' Salad Sandwiches - 3 Ways!

    Gluten Free Vegan Recipes

    • Potato Salad with Dill and Peas
    • Easy Lemon Herb Tahini Sauce
    • Mushroom and Pea Risotto
    • Healthy Gourmet Vegan Chocolate Granola
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme