ZUCCHINI WITH TAHINI DRESSING, PEPITAS + BASIL

ZUCCHINI WITH TAHINI DRESSING, PEPITAS + BASIL
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ZUCCHINI WITH TAHINI DRESSING, PEPITAS + BASIL

July 4, 2020

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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.

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