Roasted Zucchini Lemon Tahini (Printable)
Golden roasted zucchini drizzled with creamy lemon-tahini herb sauce for a bright Mediterranean side.
# List of ingredients:
→ Vegetables
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 Tahini Herb Drizzle
05 - 1/4 cup tahini (sesame seed paste)
06 - 3 tablespoons fresh lemon juice (about 1 lemon)
07 - 2 tablespoons water (plus more as needed)
08 - 1 small garlic clove, minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 2 tablespoons fresh cilantro, finely chopped
11 - 1 tablespoon fresh dill, finely chopped
12 - 1 teaspoon maple syrup or honey (optional, for balance)
13 - 1/4 teaspoon salt
→ Garnish (optional)
14 - Zest of 1 lemon
15 - Extra chopped fresh herbs
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss zucchini rounds with olive oil, salt, and black pepper until evenly coated.
03 - Arrange zucchini in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
04 - While zucchini roasts, prepare the lemon tahini herb drizzle. In a medium bowl, whisk together tahini, lemon juice, water, and minced garlic until smooth and creamy.
05 - Stir in parsley, cilantro, dill, maple syrup or honey (if using), and salt. Adjust consistency with extra water if needed—the sauce should be pourable but thick.
06 - Transfer roasted zucchini to a serving platter. Drizzle generously with the lemon tahini herb sauce. Garnish with lemon zest and extra herbs if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The roasted zucchini gets these caramelized edges while staying creamy inside
- That lemon tahini sauce makes everything taste bright and alive
- It comes together fast but looks like something from a restaurant
02 -
- Overcrowding the baking sheet will steam the zucchini instead of roasting it. Work in batches if necessary.
- The tahini sauce thickens as it sits. Keep a little water handy to thin it right before serving.
03 -
- Pat the zucchini dry after slicing if they seem especially wet. This helps them roast rather than steam.
- Room temperature tahini whisks into sauce much more smoothly than cold from the fridge.