This would obviously work as a dip or a spread, but it is particularly nice on some toasted baguette as a late afternoon snack.
By Rachel Crawford
This is a delectable new use for zucchini for me. I used 1 medium zucchini with one big clove of garlic and about 1-2 T. tahini. You won’t even need the juice of 1/2 a lemon.
- 1 zucchini
- Juice of half a lemon
- 1 big clove of garlic
- 1-2 T. tahini
- Olive oil
- Salt and pepper
- Grate zucchini and sprinkle with salt.
- Let drain in a colander for 10 minutes.
- Squeeze out excess water.
- Cook zucchini and finely chopped garlic over medium-low heat
- with olive oil, stirring frequently. Cook until soft and spreadable
- Stir in tahini, lemon juice, and salt and pepper to taste.
Rachel is a lover of vegetables and an avid home cook. She has catered parties, participated in cook-offs, hosted elaborate supper clubs, and volunteered with Slow Food teaching elementary school kids about seasonal food and how to cook. Recently, she left her full-time job as a branding consultant to spend more time in the kitchen. Her personal blog, madeweekly.tumblr.com, focuses on one seasonal ingredient every week, with a new recipe each day. She can also be found on kitchensurfing.com, a new site that allows anyone to search for and hire personal chefs online. Rachel studied acting at NYU's Tisch School of the Arts, and has lived in New York, NY for almost 12 years, which means she can officially call herself a New Yorker.