Zucchini & Tahini Dip / "Caviar de Courgette" / Zucchini Sauce - Recipe # 158

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt reduces calories while maintaining creaminess

Wash 4 zucchinis thoroughly and cut them into 1/3 inch thick slices.

Line the zucchini slices on a piece of parchment paper on a baking tray.

Cover each zucchini slice with olive oil, salt, and black pepper, eyeballing the amounts.

Preheat the oven to 360 degrees Fahrenheit.

Bake the zucchini slices in the oven for 15 minutes.

After 15 minutes, take the zucchini slices out, turn them over, and return them to the oven for another 15 minutes.

While the zucchini is baking, prepare a pomegranate by cutting around the flesh with a sharp knife to remove the seeds.

Plunge the pomegranate into a big bowl of cold water to help remove the seeds without making a mess.

After a total of 30 minutes in the oven, let the zucchini slices cool off.

Wash some fresh mint and prepare to blend the ingredients together.

In a blender, add the cooled zucchini slices, 2 tablespoons of tahini, the juice of 1 lemon, 2 cloves of cut garlic, a handful of fresh mint, and a good dash of olive oil.

Blend the ingredients until you achieve a smooth sauce.

Taste the dip and adjust with salt and pepper as needed.

Dress the dip with fresh mint and pomegranate seeds before serving cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens