Roasted Zucchini with Tahini Sauce
fresh, tangy and absolutely delicious, this recipe is a hit every time!
. . .
this is one of my favorite summer dishes - easy to make, no added salt & oil, really flavorful, and stores well!
Who said zucchinis (or courgettes) are dull?! This recipe is so flavorful that will win over even the biggest zucchini (courgette) sceptic!
For this recipe I used grey zucchini (I believe it is also called coussa squash) - pale green in color and a little bit chubbier and shorter than regular zucchini, but very similar in flavor (slightly sweeter).
Zucchinis (courgettes) contain a variety of vitamins, minerals and plant compounds, which offer health benefits, ranging from improved digestion to a lower risk of heart disease. They are also rich in water and fiber, two compounds which can promote healthy digestion by reducing your risk of constipation and symptoms of various gut disorders.
This is a fairly quick and easy recipe to prepare, it has no added oil and plenty of herbs, making it a staple on the table during the summer months!
needed ingredients
preparation details
As long as you have all the necessary ingredients for the sauces, this is a super simple and easy recipe to prepare. All you have to do is cut the zucchinis lengthwise into about 1/4 in. thick slices, brush with the marinade, roast and then stack the slices on a serving platter with the sauce and herbs! Easy peasy lemon squeezy :)
The only thing I want to point out about the sauce is to add the water at the end one tablespoon at a time to avoid watering it down too much. If for some reason it ends up being too watery, then simply add a teaspoon to a tablespoon of tahini and that should fix the issue.
For serving, I arrange the roasted zucchini slices on a serving platter, add a spoon of sauce to each slice, top with some parsley, dill and black cumin seeds, and repeat until I run out of slices. Top with some fresh lemon zest and a good portion of the fresh herbs and enjoy! I typically serve this accompanied by tomato salad and mixed veggie quinoa salad.
This is an oil-free dish, but it definitely does not lack flavor. The tahini, lemon and fresh herbs make this dish filling, but yet light, making it the perfect summer dish!
recipe
Roasted Zucchini with Tahini Sauce
This is one of my favorite summer dishes - fresh, slightly tangy and absolutely delicious, this recipe is a hit every time! It is also easy to make, has no added salt & oil, it is really flavorful and stores well!
[vegetarian & vegan friendly]
[no added salt & oil]
Author: The Kitchen Plot
Prep Time: 10 min.
Cook Time: 40 min.
Overall Time: 50 min.
Serves: 4
Perfect for: main, lunch, dinner
Keeps for: in fridge - 3 days
Ingredients:
4 zucchini (or summer squash), about 3 pounds/ 1.5 kg
For marinade:
1 Tbsp white miso paste
2 Tbsp tamari or soy sauce
1 Tbsp apple cider vinegar
1 Tbsp balsamic vinegar
For tahini sauce:
2 Tbsp sesame tahini
2 Tbsp white miso paste
2 Tbsp tamari or soy sauce
1 Tbsp nutritional yeast
1 clove garlic (or 1/2 tsp garlic powder), grated
1/2 lemon, juice & zest
4-6 Tbsp water
1/2 bunch parsley, chopped, for garnish
1/2 bunch dill, chopped, for garnish
1/2 lemon, zest only, for garnish
1 tsp black cumin seeds, for garnish
Method:
Pre-heat the oven to 375F fan and line two baking trays with parchment paper.
Cut the zucchini lengthwise into 1/4 inch thick slices and place on the lined baking trays.
Prepare the marinade by placing all of the ingredients in a bowl and whisk to combine. Brush the zucchini slices on both sides and roast for 40 min., rotating and switching the trays on the racks halfway through.
While the zucchinis are roasting, prepare the tahini sauce by placing all of the ingredients, aside from the water, in a bowl and whisk to combine (you will end up with a very thick sauce). Start adding the water a tablespoon at a time and mix to combine until you reach the desired consistency - it should not be too runny.
* In case the sauce becomes too runny, add 1 tsp to 1 Tbsp of tahini and that should fix it.
To serve, start by arranging a single row of slices (about 5-6 slices) on a platter, drizzle each with a tablespoon of the tahini sauce, then sprinkle a 1/3 of the chopped parsley and dill. Repeat this process again until all of the zucchini slices have been used up and finish with a little more lemon zest and a sprinkle of the black cumin seeds on top.
Bon Appétit!
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