It’s spring, and summer squash is here – in the store, at farmers’ markets and sometimes in our CSA boxes in overwhelming quantities. Zucchini is one kind of summer squash we love – for its tender flesh and delicate flavor! You may have seen many other kind, such as these and you can use any of them in this recipe. And if you happen to find squash blossoms, we got you covered with a recipe for those that is our home’s favorite.
To make this delightful zucchini and tahini dish, you need just 30 minutes and you will be so glad you learned how to make it. Finally, you can use that jar of tahini for something other than hummus (which we love, too!)
Zucchini with tahini
It’s hard to make food that rhymes, yet here it is. Serve as a side dish, dip, or salad.
4 medium zucchini
2 tbsp tahini
4 tbsp greek yogurt or dairy free alternative
juice of 1/2 lemon
zest of 1/2 lemon
1 bunch parsley, dill, or mint or a combination
2 tbsp olive oil
Use a peeler to cut zucchini in thin strips. You can also spiralize them if you have the appropriate tool. Heat up the olive oil and cook them until they are soft. In some recipes you can fry the zucchini, but that’s up to you, we prefer just to cook them gently until they are soft. If you do fly them, use a paper towel to drain off any excess fat.
In a large bowl, whisk together the tahini, yogurt, juice of lemon and zest of lemon, the chopped up herbs, and salt. Mix well. Work the zucchini into that mixture, careful not to break them apart and keeping the length of the strips as much as possible.
Cool and serve cold. This is one of those dishes that tastes even better the next day and is perfect for a picnic!
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Be well, and have fun making this one – let us know how it turned out!