Monday, August 9, 2010

What to do with a bushel of zucchini...

A friend of mine had a very successful zucchini crop in her backyard garden, which got me thinking about interesting zucchini recipes. A few months ago we did a 'Middle Eastern' themed dinner, and I created this zucchini version of Baba Ganoush (Middle Eastern Eggplant Dip) for one of our guests who was allergic to eggplant.

It was so popular, I've never made it the traditional way again.


Zucchini Baba Ganoush

2-3 large zucchini cut in half lengthwise
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves of garlic, minced
1 1/2 tablespoons olive oil + more for roasting
salt and pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. Place zucchini on baking sheet, drizzle with olive oil and season with salt and pepper. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

3. Place zucchini, lemon juice, tahini, sesame seeds, and garlic in an electric blender or food processor, and puree. Season with salt and pepper to taste. Transfer zucchini mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

If you want to make the flavour even more bold, sprinkle a little bit of rosemary or cumin on the zucchini before roasting!

1 comment:

  1. I'm glad I found this! I've been looking for a good Zucchini recipe for our massive amount of Zucchini this year that was a little different from the norm. One question though... Where do you find tahini at?