Mike Garten
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.
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Cal/Serv:
125
Yields:
7
servings
Total Time:
0
hours
15
mins
lb.
small zucchini (about 3), quartered lengthwise
tbsp.
olive oil, divided
tbsp.
fresh lemon juice
tbsp.
mint leaves, divided
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.
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
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Source : Goodhousekeeping
