Roasted Zucchini Lemon Herb Tahini (Printable)
Golden roasted zucchini rounds with a vibrant lemon-herb tahini drizzle for a light Mediterranean side.
# List of ingredients:
→ Roasted Zucchini
01 - 4 medium zucchini, sliced into ½-inch rounds
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
→ Lemon Herb Tahini Drizzle
05 - ⅓ cup tahini (sesame paste)
06 - 3 tablespoons fresh lemon juice (about 1 lemon)
07 - 1 clove garlic, finely minced
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh dill, finely chopped
10 - 2 tablespoons water (plus more as needed for consistency)
11 - ¼ teaspoon sea salt
12 - Freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini rounds with olive oil, sea salt, and black pepper until evenly coated.
03 - Arrange the seasoned zucchini in a single layer on the prepared baking sheet, ensuring none overlap.
04 - Roast for 20–25 minutes, flipping the rounds halfway through, until golden and fork-tender.
05 - While the zucchini roasts, whisk together tahini, lemon juice, minced garlic, parsley, dill, salt, and pepper in a small bowl. Slowly add water while whisking until the sauce reaches a creamy, pourable consistency.
06 - Transfer roasted zucchini to a serving platter. Drizzle generously with the lemon herb tahini sauce. Serve warm or at room temperature.
# Expert Advice:
01 -
- The tahini sauce transforms basic zucchini into something you will actually crave, and it comes together in about two minutes with a fork and a bowl.
- It is the rare side dish that works equally well at a weeknight dinner, a summer potluck, or piled onto a grain bowl for lunch the next day.
02 -
- Tahini seizes and clumps when you first add lemon juice, so keep whisking and add water gradually because it will eventually smooth out into something creamy and beautiful.
- Crowding the baking sheet is the fastest way to steam your zucchini instead of roasting it, so use two sheets if necessary and give those rounds room to breathe.
03 -
- Let the zucchini sit undisturbed for the first 12 minutes of roasting so a real crust can form before you flip, because patience here is the difference between soggy and spectacular.
- If your tahini is particularly thick or bitter, a tiny drizzle of honey or maple syrup balanced with extra lemon will round out the sauce perfectly.