Zucchini Baba Ganoush

For everyone looking for something new to do with your zucchini glut – I’m pleased to be able to introduce you to  zucchini baba ganoush. It’s actually awesome and is a wonderful recipe to add to your “dealing with heaps of zucchini” tool kit.

This is a great recipe as you can use both small and large zucchinis, plus you can use dozens of zucchinis in one batch without becoming overwhelmed with the end product as they cook down significantly. Here’s how it works.

Step one

Roughly chop up your large zucchiniz into large chunks. You can leave the smaller zucchinis whole and just chuck them onto some oven dishes with olive oil and a sprinkle of salt. If you’re using really large zucchinis with mature seeds inside – scrape these out and put them in the compost.

Step Two

Put them into the oven at 200 degrees. You want them to get charred on each side, so turn them every 20mts – 30mts (or as needed). This process can take around 2 hours to get them evenly “burnt”. The charred, burnt flavour is delicious and actually tastes like eggplants (I think).

Step three

Gather some desired flavours together. At least have garlic and a bit more salt – we also like adding paprika.

Put everything into a food processor and give it a big whiz until it’s all creamy looking.

Step four

Pop it into a bowl and serve up with carrot sticks or some delicious olive oil crackers – it’s that easy!

Special thanks to Sadie from Fat Pig Farm for sharing this recipe with us – it’s changed our current view on zucchini :-)!

7 Responses to “Zucchini Baba Ganoush”

  1. Christabel

    Yum! I added a tiny bit of dried chilli to mine for an extra kick but it was really fantastic even without. Thanks for the recipe!

    Reply
  2. Julie Norbury

    I would add tahini to mine, as one does with the eggplant variety 🙂

    Reply

Leave a Reply

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS