Roasted Zucchini with Lemon Dill (Printable)
Tender roasted zucchini with lemon-dill tahini — a bright, easy summer side.
# List of ingredients:
→ Roasted Zucchini
01 - 4 medium zucchini, sliced into 1/2-inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Lemon Dill Tahini Drizzle
05 - 1/4 cup tahini
06 - 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
07 - 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
08 - 1 small garlic clove, minced
09 - 2 tablespoons cold water, plus more as needed
10 - 1/4 teaspoon sea salt
→ Garnish
11 - Zest of 1/2 lemon
12 - Extra dill sprigs (optional)
# Steps:
01 - Set oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine zucchini slices with olive oil, sea salt, and black pepper until evenly coated.
03 - Lay seasoned zucchini in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, flipping slices halfway through, until golden and tender.
05 - In a separate bowl, whisk together tahini, lemon juice, dill, minced garlic, and sea salt. Gradually incorporate cold water until the mixture is creamy and pourable.
06 - Arrange roasted zucchini on a platter. Drizzle generously with lemon dill tahini sauce, garnish with lemon zest and optional dill sprigs. Serve warm or at room temperature.
# Expert Advice:
01 -
- The velvety tahini sauce clings to each golden round, making every bite luxuriously fresh and bright.
- This side comes together with minimal fuss but somehow steals the show at any gathering.
02 -
- If the tahini seizes up when you add lemon juice, don’t panic—just keep whisking in cold water slowly, and it will become creamy again.
- Overcrowding the pan makes for soggy zucchini—extra space really does crisp the edges.
03 -
- Flip the zucchini gently halfway so the rounds stay intact and both sides roast evenly.
- Use a fine microplane for lemon zest over the finished dish—coarser shreds can be overwhelming here.