Charred Zucchini Ribbons with Za’atar Tahini Yogurt Sauce

Charred Zucchini Ribbons with Za’atar Tahini Yogurt Sauce

Grilled zucchini ribbons look sophisticated on a summer BBQ table, but are incredibly simple to prepare! The creamy tahini sauce makes the perfect accompaniment to this great side dish.
 

INGREDIENTS
3 medium zucchinis
2-3 tbs olive oil
½ c Seed + Mill Organic Za’atar Tahini
½ c iced water
Zest and juice of 1 lemon
Extra lemon for grilling (optional)
¼ c Greek yogurt (replace with dairy free yogurt or leave out for vegan option)
Salt & pepper to taste

STEPS
1. Pre-heat outdoor grill or grill plate/skillet over medium-high.
2. Use a vegetable peeler or mandoline to create zucchini ribbons (leaving the skin on).
3. Gently fold the ribbons over each other in alternating directions and then slide a skewer through the center.
4. Drizzle or lightly brush zucchini with olive oil and season with salt and pepper.
5. Grill the skewers on each side for 3-4 mins each side until slightly crispy on the edges (careful not to burn them).
6. Slice extra lemon in half and place cut side on the grill until slightly charred (about 2-3 mins).
7. While the skewers are grilling, make the tahini sauce by whisking together the tahini, iced water, lemon juice, zest, yogurt, salt and pepper in a bowl. It will slowly thicken up into a sauce. If too thick, add 1-2 tbs more water, and if too thin, add 1-2 tbs more tahini until the sauce has a smooth velvety consistency.
8. Smear the sauce over a platter and place the skewers over the top, keeping 1-2 tbs for drizzling over the top.
9. Squeeze the juice of the grilled lemon over the skewers and drizzle remaining sauce.

Making the zucchini ribbons  Grilling the zucchini ribbons






Also in Recipes

Tahini Swirl Pavlova with Cream, Berries & Snowy Halva Flakes
Tahini Swirl Pavlova with Cream, Berries & Snowy Halva Flakes

Pavlova is undoubtedly one of our favorite desserts (Rachel, our co-founder, being from Australia, and all……) but it’s also one of those dishes that no matter how closely we follow the recipe, something always seems to go wrong! We were determined to master the art of pavlova, and give it a Seed + Mill twist!
Tahini Shortbread Thumbprint Cookies with Chocolate Date Tahini
Tahini Shortbread Thumbprint Cookies with Chocolate Date Tahini

This recipe is inspired by Ana Sortun and Maura Kilpatrick from our favorite Boston bakery, Sofra. The tahini-forward shortbread is heavenly on its own, but we love the festive touch of gooey chocolate thumbprints and sparkly flaky salt. Plus, who doesn't love a fun, hands on holiday baking project?
Coffee Mousse with Tahini Fudge
Coffee Mousse with Tahini Fudge

We're so excited to share this delicious recipe from Noor Murad & Yotam Ottolenghi's new cookbook, Ottolenghi Test Kitchen: Extra Good Things.