Slow Roasted Lemony Zucchini with Tahini and Mint
Slow roasting zucchini renders them super tender and unctuous— I was inspired by Missy Robbins’s Brooklyn restaurant Lilia— where they slow roast the humble squash to utter toothsome perfection that tastes so luxurious. I’ve added a swirl of tahini for some extra creamy nuttiness. As zucchini sizes vary greatly— check yours periodically when in the oven— you should be able to easily cut thru with the side of a fork.
Serves 4
INGREDIENTS
3 medium zucchini
2 Garlic cloves, thinly sliced
6 tbsp Olive oil, divided
½ tsp Chili Flake
1 lemon, juiced and zested
¼ cup tahini
2 tbsp capers
¼ cup fresh mint leaves
Kosher salt and pepper
Flaky sea salt
METHOD
Preheat oven to 250F.
Trim ends and slice zucchini in half lengthwise. Place in a baking dish and add olive oil, lemon juice, garlic and chili flake. Season with salt and pepper. Use your hands to turn zucchini to ensure all sides are coated. Roast in oven for 1 hour and 45 minutes, checking periodically, then turn oven up to 350F and roast for another 10 minutes.
To plate, arrange zucchini on a plate and spoon oil from baking dish on top. Drizzle with tahini, then garnish with capers and mint leaves. Finish with flaky sea salt and lemon zest and serve warm or at room temperature.
