Grate a zucchini. Salt it. Let it drain for 10 minutes in a colander, then squeeze the water out. Cook it with chopped garlic in olive oil over medium-low heat until soft and spreadable. Stir in tahini, lemon juice, salt, and pepper. This has become one of our go-to summer dips for exactly that reason.
Cooking the zucchini changes everything. Raw, it tastes like water. Sautéed slowly, it concentrates into something sweet and almost creamy. The tahini turns it rich. The lemon sharpens it. Spread it on warm bread or use it as a dip. It keeps in the fridge for five days.
How to Make Zucchini Tahini Spread
Salt and Drain First
Grate the zucchini on the large holes of a box grater. Sprinkle with salt and let it sit in a colander for 10 minutes. The salt draws out moisture. After 10 minutes, squeeze the grated zucchini in a clean towel over the sink. Get it as dry as you can. Wet zucchini steams instead of sautéing. 
Cook Low and Slow
Heat olive oil in a pan over medium-low heat. Add the squeezed zucchini and finely chopped garlic. Stir frequently. Cook until the zucchini is soft, has lost its raw look, and is starting to brown at the edges. This takes about 8-10 minutes.
Take it off the heat. Stir in tahini and lemon juice while it is still warm. Season with salt and pepper. Taste. The balance between tahini and lemon is personal. Start with a tablespoon of each and adjust.
Zucchini Tahini Spread
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian, Gluten-Free
Description
This vibrant spread is perfect for dipping or as a unique topping for toasted bread. A simple, flavorful snack or appetizer.
Ingredients
- 1 zucchini
- Juice of half a lemon
- 1 big clove of garlic
- 1-2 tbsp (15-30 ml) tahini
- Olive oil
- Salt and pepper
Instructions
- Grate zucchini, sprinkle with salt, and let it drain in a colander for 10 minutes.
- Squeeze out excess water from the zucchini.
- Cook the zucchini and finely chopped garlic over medium-low heat with olive oil, stirring frequently, until soft and spreadable.
- Stir in tahini, lemon juice, salt, and pepper to taste.
Notes
- For a smoother spread, use a food processor to combine the cooked zucchini and tahini.
- Toasted sesame oil can be substituted for olive oil for a more intense sesame flavor.
- Store the spread in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2
- Sodium: 100
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
Frequently Asked Questions
Can I eat this raw instead of cooking it?
You can, but the flavour is much flatter. Cooking the zucchini concentrates its sweetness and removes the watery, raw taste. The 10-minute sauté is what makes this a spread rather than a salad dressing.
How long does this keep?
In an airtight container in the fridge, up to 5 days. The flavours develop as it sits. Stir before serving since the tahini can settle.
What do I serve this with?
Warm pita, crackers, or raw vegetables. It also works as a sandwich spread or stirred into pasta. Drizzle extra olive oil on top when serving.
