Photo by Judith Hausman
Grill or roast the zucchini before mixing it into this recipe to extract some of the water out of the squash. The oil in tahini [sesame paste] will bind the zucchini and tighten the zucchini mixture.
Yield: 2 cups
- 3 large (or one huge) zucchini, sliced or coarsely chopped
- 1/4 to 1/2 cup fresh chopped parsley, cilantro, basil, or mint or any combination thereof, to taste
- 4 roasted or 2 fresh garlic cloves
- 3 T. tahini
- 1/2 tsp. cumin
- salt and pepper, to taste
- juice of 1/2 lemon
- 2 to 4 T. olive oil
Grill or roast the unpeeled zucchini in chunks or slices. Let cool briefly. Chop the herbs and garlic in a food processor; then add zucchini and remaining ingredients and pulse to form a thick paste. Adjust lemon and olive oil to achieve desired flavor and consistency.