ZUCCHINI WITH TAHINI DRESSING, PEPITAS + BASIL
July 4, 2020
Ingredients
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 to 2 garlic cloves, finely chopped
- Extra virgin olive oil
- 1 pint heirloom cherry tomatoes
- 8-10 basil leaves
- Pepitas (pumpkin seeds), roasted and spiced
- TAHINI SAUCE
- 1/2 cup tahini
- Juice of 1 lemon or more
- 1/8 cup extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/4 to 2/3 cup of water (start with 1/4 cup)
- Himalayan salt
- Optional: Hot pepper oil or hot sauce
Directions
- Step 1 In a large sauté pan, heat oil and over medium-low heat. Add garlic and sauté 15 seconds or until fragrant.
- Step 2 Add the squash and sauté until lightly browned. Remove from heat and set aside.
- Step 3 In a large sauté pan, heat oil and over medium-low heat. Add tomatoes and sauté until softened.
- Step 4 Tahini Sauce: place all the tahini sauce ingredients in a food processor and pulse until thoroughly combined. To thin to a sauce texture, add about an 1/8 of a cup at a time. Add hot pepper oil or hot sauce for a little kick
- Step 5 To serve: Add a few tablespoons of tahini in each bowl. Add squash and garnish with Pepitas, tomatoes and basil.
Welcome to What Would Lisa Eat!
I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
People always ask me what I eat and how to prepare my recipes. This blog is dedicated exactly to that. Please contact me if you have any questions or just want to say hi!
