Grilled Zucchini with Tahini-Yogurt Sauce and Za'atar
Servings: 4 servings
Calories: 223kcal
Grilled zucchini with tahini-yogurt sauce, za'atar, and toasted pistachios. 25 minutes, works on a grill pan indoors year-round.
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Equipment
- 1 Cast iron grill pan (12-inch)
- 1 microplane or fine grater
Ingredients
For the tahini-yogurt sauce:
- 1 clove garlic
- 2 tablespoons fresh lemon juice from 1 medium lemon, juiced
- ½ cup full-fat Greek yogurt
- ¼ cup tahini well-stirred
- 2 tablespoons cold water plus more as needed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the zucchini:
- 1½ pounds zucchini 2–3 medium, trimmed
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
For finishing:
- 2 teaspoons za'atar
- 2 tablespoons shelled pistachios toasted and roughly chopped
- ¼ cup fresh mint leaves torn
- extra-virgin olive oil for drizzling
- flaky sea salt
Instructions
- Grate the garlic on a microplane directly into a small bowl. Add the lemon juice and whisk. Let sit 2 minutes.
- Add the Greek yogurt, tahini, 2 tablespoons cold water, salt, and black pepper. Whisk until completely smooth. Sauce should be pourable but thick enough to hold a shape — add more water 1 teaspoon at a time if needed. Set aside.
- Slice each zucchini lengthwise into ½-inch thick planks (3–4 per zucchini). Brush both sides with olive oil and season with salt and pepper.
- Place a cast iron grill pan over medium-high heat for 4 to 5 minutes until a drop of water sizzles and evaporates instantly.
- Working in batches, lay zucchini planks in the pan. Press lightly with a spatula. Cook undisturbed 3 to 4 minutes until deep grill marks form and the planks release easily. Flip and cook another 2 to 3 minutes until tender. Repeat with remaining zucchini.
- Spread the sauce across a serving platter using the back of a spoon. Arrange warm zucchini on top.
- Sprinkle za'atar, scatter pistachios and torn mint, drizzle with olive oil, and finish with flaky salt. Serve warm or at room temperature.
Notes
- Preheat the grill pan fully — 4 to 5 minutes over medium-high. A cold pan steams instead of chars.
- Don't flip until the zucchini releases easily. If it sticks, give it another 30 to 60 seconds.
- Stir the tahini thoroughly before measuring — oil separates in the jar.
- Sauce keeps 3 days refrigerated. Zucchini is best day-of but holds 2 days; reheat gently in a 300°F oven or serve at room temperature.
Nutrition
Calories: 223kcal | Carbohydrates: 12g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 757mg | Potassium: 622mg | Fiber: 3g | Sugar: 6g | Vitamin A: 508IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 2mg
