Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Zucchini Babaghanouj By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Servings: 6 Zucchini gives a different spin to this Mediterranean dip traditionally made with eggplant. Serve the dip as part of a mezze platter, alongside pita, crudite and olives. Ingredients 5 medium zucchini (about 2 ½ pounds) 1 small clove garlic, minced (½ teaspoon) 2 tablespoons tahini 1 teaspoon lemon zest plus 1 tablespoon juice, plus more zest for serving Coarse salt and freshly ground pepper ¼ 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. Print