Roasted Zucchini With Lemon Herb Tahini (Printable)
Tender roasted zucchini with creamy lemon herb tahini sauce, fresh herbs, and sesame seeds. A vibrant Mediterranean side ready in 40 minutes.
# List of ingredients:
→ For the Roasted Zucchini
01 - 4 medium zucchinis, sliced into 1/2-inch rounds
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
→ For the Lemon Herb Tahini Sauce
05 - 1/3 cup tahini (sesame seed paste)
06 - 3 tbsp fresh lemon juice (about 1 lemon)
07 - 2 tbsp cold water (plus more as needed)
08 - 1 small garlic clove, finely minced
09 - 2 tbsp fresh parsley, finely chopped
10 - 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
11 - 1/2 tsp ground cumin
12 - 1/4 tsp salt
13 - 1/8 tsp cayenne pepper (optional)
→ For Serving
14 - 1 tbsp toasted sesame seeds
15 - Extra fresh herbs, for garnish
16 - Lemon wedges
# Steps:
01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Arrange zucchini slices on the prepared baking sheet in a single layer. Drizzle with olive oil, and season with sea salt and black pepper. Toss to coat evenly.
03 - Roast the zucchini for 20–25 minutes, flipping once halfway through, until golden and tender.
04 - While the zucchini roasts, prepare the lemon herb tahini sauce: In a bowl, whisk together tahini, lemon juice, cold water, garlic, parsley, dill, cumin, salt, and cayenne (if using). Add more water, a tablespoon at a time, until the sauce is creamy yet pourable.
05 - Arrange the roasted zucchini on a serving platter. Drizzle generously with the tahini sauce. Sprinkle with toasted sesame seeds, extra herbs, and serve with lemon wedges.
# Expert Advice:
01 -
- The tahini sauce creates this incredible creamy element without any dairy, and it keeps in the fridge for days
- Zucchini becomes almost candy-like when roasted at high heat, and the sauce balances that sweetness perfectly
02 -
- The tahini sauce might look curdled at first but keep whisking—it will smooth out into this gorgeous cream consistency
- Dont crowd the zucchini too much or it will steam instead of roast, and you lose those caramelized edges
03 -
- Use the back of a spoon to swirl the sauce over the zucchini—it looks restaurant fancy but takes zero extra effort
- Lemon wedges on the side let people adjust the acidity to their taste, which always seems to make people happy