Roasted Zucchini With Lemon Herb Tahini (Printable)

Golden roasted zucchini topped with a bright, creamy lemon herb tahini sauce for a fresh Mediterranean-inspired side.

# List of ingredients:

→ For the Roasted Zucchini

01 - 4 medium zucchini, cut into 1/2-inch thick rounds
02 - 2 tablespoons extra virgin olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ For the Lemon Herb Tahini Sauce

05 - 1/3 cup tahini (sesame paste)
06 - 3 tablespoons fresh lemon juice (about 1 large lemon)
07 - 1 small garlic clove, minced
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon chopped fresh dill
10 - 1 tablespoon chopped fresh mint (optional)
11 - 3 to 5 tablespoons cold water, to thin sauce
12 - 1/4 teaspoon sea salt
13 - Zest of 1 lemon

→ For Serving

14 - Extra fresh herbs for garnish
15 - Lemon wedges (optional)

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange the zucchini rounds in a single layer on the prepared baking sheet. Drizzle with olive oil, sprinkle with sea salt and black pepper, and toss gently until evenly coated.
03 - Roast for 20 to 25 minutes, flipping the rounds halfway through, until golden brown and caramelized along the edges.
04 - While the zucchini roasts, combine tahini, lemon juice, minced garlic, parsley, dill, mint, sea salt, and lemon zest in a small bowl. Whisk until smooth. Gradually add cold water, 1 tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency. Adjust seasoning as needed.
05 - Transfer the roasted zucchini to a serving platter. Drizzle generously with the lemon herb tahini sauce. Garnish with additional fresh herbs and serve with lemon wedges alongside.

# Expert Advice:

01 -
  • The tahini sauce is the kind of thing you will want to put on literally everything, from roasted carrots to a plain spoon.
  • It transforms the most boring vegetable in your kitchen into something you will actually crave the next day.
  • Four ingredients for the zucchini and about ten minutes of hands on work means you can make this on any random weeknight without thinking.
02 -
  • If your tahini sauce seizes and turns grainy or thick when you add lemon juice, keep adding cold water and whisking aggressively because it will eventually smooth out and you will feel like a wizard.
  • Do not crowd the zucchini on the baking sheet because overlapping rounds will steam instead of caramelize and you will get soggy, sad results.
  • The sauce thickens as it sits in the fridge so always thin it again with water before serving leftovers.
03 -
  • Make double the sauce and keep it in a jar in the fridge for up to four days because you will find yourself putting it on roasted sweet potatoes, grain bowls, and directly into your mouth standing over the sink.
  • Slice all the zucchini rounds the same thickness so they finish cooking at the same time and you are not stuck picking out done ones while the rest catch up.

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