Grilled Zucchini with Tahini Sauce and Pine Nuts
Crispy charred zucchini with tahini sauce is a perfect summer side dish. A sprinkling of toasted pine nuts adds richness and texture to contrast against the creamy tangy tahini sauce. You can use an outdoor grill too - zucchini cooks fast and I usually roast them on the stove top.
Serve it with warm pita bread.
Serves 4
Ingredients
For the grilled zucchini
2 Tbsp extra virgin olive oil
2 large zucchini, washed, cut into ½ inch rounds
Salt, to taste
Black pepper, to taste
Ingredients for the tahini sauce
1/2 cup tahini
About 3/4 cups water
4 Tbsp fresh lemon juice
2 cloves of garlic, minced
1 Tbsp extra virgin olive oil
Salt, to taste
Other ingredients (for serving)
½ cup toasted unsalted pine nuts
¼ cup curly leaf or flat leaf parsley, chopped
Directions for the tahini sauce:
In a small bowl, whisk all the ingredients for the sauce together until smooth and creamy.
Use the sauce as needed. Store any remaining sauce in an airtight container in the refrigerator for up to 4 days.
Directions for the grilled zucchini:
Heat olive oil in a grill pan or any non-stick pan.
Place the zucchini rounds in batches and cook them for about 5-7 minutes or until they have cooked and appear slightly charred, flipping them using a spoon.
Using a spoon or a pair of tongs, transfer them to a serving plate.
Season with salt and pepper
When ready to serve, drizzle the tahini sauce over the grilled zucchini and top with toasted pine nuts and parsley
*Best when served immediately, while the zucchini slices are still warm. Also, drizzle the sauce only when ready to serve. Otherwise the zucchini will soften and turn limp.
*If the tahini sauce appears too thick, feel free to whisk a few tablespoons of water and adjust the seasoning, if needed
*If pine nuts are not available, you may use toasted unsalted almonds or pistachios instead
If you’ve made this recipe, I would love to see it
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