Zucchini Baba Ganoush

I love Baba Ganoush and decided to take a little creative license with this recipe and switch the eggplant for zucchini. This recipe is great for people who have an allergy to eggplant or who are are avoiding nightshades. This recipe is creamy, flavorful and delicious! It is great for dipping veggies, crackers or used as a spread. Enjoy with crackers, veggies and as a spread on sandwiches

2 small or one large zucchini cut in half lengthwise
2 garlic cloves peeled
1 shallot peeled
1 tbs olive oil
2 tbs tahini
1 teaspoon vinegar
Salt and pepper to taste

Pre- heat oven to 425 degrees. Place zucchini, shallot and garlic in a baking sheet and cover, cook for 15 minutes. After 15 minutes uncover and cook for an additional 10 minutes. Transfer to a food processor and add the tahini and vinegar process until smooth. Add sea salt and pepper to taste and garnish with paprika. Enjoy!!