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Gallery Zucchini Babaghanouj Recipe Summary prep: 20 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 5 medium zucchini (about 2 1/2 pounds) 1 small clove garlic, minced (1/2 teaspoon) 2 tablespoons tahini 1 teaspoon lemon zest plus 1 tablespoon juice, plus more zest for serving Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for serving
Gallery Zucchini Babaghanouj
Recipe Summary prep: 20 mins total: 1 hr Servings: 6
Gallery
Zucchini Babaghanouj
Zucchini Babaghanouj
Zucchini Babaghanouj
Recipe Summary prep: 20 mins total: 1 hr Servings: 6
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 6
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 6
6
Ingredients
Ingredients
- 5 medium zucchini (about 2 1/2 pounds) 1 small clove garlic, minced (1/2 teaspoon) 2 tablespoons tahini 1 teaspoon lemon zest plus 1 tablespoon juice, plus more zest for serving Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for serving
Directions
Broil zucchini about 6 inches from heat source, turning occasionally, until completely blackened, 25 to 30 minutes. Scoop out flesh (discard skins), and drain over a fine mesh sieve, pressing to release liquid, about 10 minutes. Pulse flesh in food processor with garlic, tahini, lemon zest and juice, and 3/4 teaspoon salt. Season with pepper. With machine running, slowly stream in oil. Cover and refrigerate until cold, at least 30 minutes and up to 1 day. Serve, drizzled with oil and sprinkled with more zest and freshly ground pepper.
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All Reviews for Zucchini Babaghanouj
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All Reviews for Zucchini Babaghanouj
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
