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.
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
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.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!