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Zucchini Baba Ghanoush

Zucchini Baba Ghanoush

This twist on the traditional eggplant dip is mixed with nutty tahini, the bright pop of lemon. and topped with feta and pinenuts.
5 from 2 votes
Cook Time 40 minutes
Cooling Time 14 minutes
Course Appetizer
Servings 2


  • 1 sheet pan
  • 1 strainer
  • 1 mixing bowl


  • 3-4 zucchini medium
  • juice from 1 lemon
  • 2 tbsp tahini
  • 3 garlic cloves, grated
  • 2 tbsp chives, chopped
  • 2 tbsp dill, chopped
  • salt and pepper to taste
  • 2 tbsp pine nuts, toasted
  • 3 tbsp fetta, crumbled
  • 2 tbsp olive oil, plus extra for roasting
  • pita chips or crusty bread for dipping


  • Preheat oven 425 degrees.
  • Place the zucchini on a baking sheet. Drizzle with olive oil.
  • Allow the zucchini to roast for 30-40 minutes.
  • Let the zucchini cool enough to hand. Remove the skin.
  • Transfer the zucchini flesh to a strainer and let the excess water drain.
  • Add the drained zucchini to a bowl along with tahini, lemon juice, garlic, herbs, and salt and pepper. Use a fork to mash, creating a creamy yet chunk texture.
  • Spread the zucchini baba ghanoush onto a plate. Top with olive oil, feta, and pine nuts.
  • Serve with your favorite dippers. Enjoy!
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