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Roasted Zucchini with Spicy Almond-Tahini Dressing & Tomato Salad Recipe

Roasted Zucchini with Spicy Almond-Tahini Dressing & Tomato Salad recipe


This is a yummy dish with roasted zucchini slices topped with a spicy almond-tahini sauce and a fresh tomato salad. It's a mix of soft, crunchy, and creamy textures with a hint of spice and herbs.


3 medium zucchinis
1 large English cucumber
1 small package fresh mint
2 x (15 oz) cans garbanzo beans (chickpeas)
1 pint cherry tomatoes
2 lemons
1/4 cup almonds, unsalted
3/4 cup plain Greek yogurt
1/4 teaspoon red pepper flakes
1 tablespoon honey
1/2 teaspoon ground coriander
extra virgin olive oil
1 teaspoon garlic, minced
2 tablespoons tahini


Preheat your oven to 400°F (200°C).
Wash and dry the zucchinis, then cut them lengthwise into 1/2-inch thick slices. Arrange them on a baking sheet, drizzle with olive oil, and season with salt. Roast in the oven for 20 minutes, or until tender and slightly golden.
While the zucchinis are roasting, prepare the dressing by juicing one lemon into a bowl. Add the Greek yogurt, tahini, honey, minced garlic, red pepper flakes, coriander, and a pinch of salt. Whisk until smooth and set aside.
For the tomato salad, juice the remaining lemon into a separate bowl. Add 2 tablespoons of olive oil, a pinch of salt, and whisk to combine.
Wash and dice the cucumber, halve the cherry tomatoes, and add them to the bowl with the lemon dressing.
Drain and rinse the chickpeas, then add them to the tomato salad.
Pick the mint leaves, chop them finely, and stir into the salad.
Roughly chop the almonds and set aside for garnish.
Once the zucchinis are done, let them cool slightly.
To serve, arrange the roasted zucchini slices on plates, drizzle with the spicy almond-tahini dressing, and top with the tomato salad. Garnish with chopped almonds.

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