LDW Recipe: Charred Zucchini with Za’atar Tahini
- Written By:Alexandra Perron, Managing Editor
We’ve been big fans of the artisan halva and tahini brand Seed + Mill since their early days, so naturally we got pretty excited over the news of their latest launch: Organic Za’atar Tahini. Made with roasted Ethiopian sesame seeds and the brand’s za’atar spice (a blend of oregano, thyme and other toasted spices, including cumin and coriander, salt and sumac), it’s good on and with just about everything. Seed + Mill CEO & co-founder Rachel Simons was kind enough to share a recipe featuring their newest addition, just in time for your end-of-summer BBQ. Enjoy!
Grilled zucchini ribbons might look fancy on a summer BBQ table, but they also take under 5 minutes 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 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 altogether for a vegan option)
- Salt & pepper to taste
Pre-heat outdoor grill or grill plate/skillet over medium-high.
Use a vegetable peeler or mandoline to create zucchini ribbons (leaving the skin on).
Gently fold the ribbons over each other in alternating directions and then slide a skewer through the center.
Drizzle or lightly brush zucchini with olive oil and season with salt and pepper.
Grill the skewers on each side for 3-4 mins each side until slightly crispy on the edges (careful not to burn them).
Slice extra lemon in half and place cut side on the grill until slightly charred (about 2-3 mins).
While the skewers are grilling, make the tahini sauce by whisking together the tahini, iced water, lemon juice, zest, salt and pepper in a bowl. It will slowly thicken up into a sauce. If too thick, add 1-2 tbsps more water, and if too thin, add 1-2 tbsp more tahini until the sauce has a smooth velvety consistency. If using yogurt, fold in at the end.
Smear the sauce over a platter and place the skewers over the top, keeping 1-2 tbs for drizzling over the top.
Squeeze the juice of the grilled lemon over the skewers and drizzle remaining sauce.