Roasted Zucchini Lemon Herb Tahini (Printable)

Tender roasted zucchini with a bright lemon-herb tahini drizzle—creamy, zesty, and ideal as a light Mediterranean side.

# List of ingredients:

→ For the Roasted Zucchini

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

→ For the Lemon Herb Tahini Drizzle

05 - 1/3 cup tahini (sesame paste)
06 - 2 tablespoons fresh lemon juice
07 - 1 tablespoon extra-virgin olive oil
08 - 2 tablespoons water, plus more as needed for consistency
09 - 1 small garlic clove, finely grated
10 - 1/4 teaspoon sea salt
11 - 2 tablespoons fresh parsley, finely chopped
12 - 1 tablespoon fresh dill, finely chopped
13 - 1 tablespoon fresh chives, finely chopped

→ Garnish

14 - Zest of 1 lemon
15 - Additional chopped fresh herbs (optional)

# Steps:

01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
02 - Place the zucchini rounds in a large bowl and drizzle with olive oil. Sprinkle with sea salt and black pepper, then toss until each round is evenly coated.
03 - Arrange the seasoned zucchini in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping the rounds halfway through, until golden and fork-tender.
04 - While the zucchini roasts, combine the tahini, fresh lemon juice, extra-virgin olive oil, water, grated garlic, and sea salt in a small bowl. Whisk until smooth and creamy. If the sauce is too thick, add additional water one teaspoon at a time until it reaches a pourable consistency. Fold in the chopped parsley, dill, and chives.
05 - Transfer the roasted zucchini to a serving platter. Generously drizzle the lemon herb tahini sauce over the warm zucchini rounds.
06 - Finish with fresh lemon zest and additional chopped herbs if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The tahini drizzle transforms simple roasted zucchini into something restaurant-worthy and impressive
  • Its one of those rare dishes that tastes even better at room temperature, making it perfect for picnics or potlucks
02 -
  • The tahini sauce will seize and thickensuddenly when you first add lemon juice, keep whisking and it will smooth out again
  • Overcrowding the baking sheet is the fastest way to steam instead of roast, work in batches if needed
03 -
  • Pat the zucchini dry with paper towels before tossing with oil, excess moisture prevents proper caramelization
  • Let the roasted zucchini rest for 5 minutes before drizzling, this helps them develop slightly firmer edges that hold up better under the sauce

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