epicurious
Smashed Zucchini With Tahini-Ginger Dressing
Raw zucchini gets smashed, then drained, to remove its excess water before getting tossed in a spicy-nutty dressing and topped with cilantro.
👥 4 Servings⏱️ Prep & Cook: 1h👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●whisk
📝 Preparation Steps
1
Place 2 lb. medium zucchini (about 5), halved, cut crosswise into 2"-thick pieces, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a large resealable plastic bag. Close, then gently smash zucchini with a rolling pin so some pieces are broken up smaller. (Don’t go too crazy; you want some of the larger pieces to stay intact.) Transfer zucchini to a colander set inside a large bowl and let sit at least ⏱️ 30 minutes and up to ⏱️ 1 hour to drain.
. medium zucchini (about 5), halved, cut crosswise into 2"-thick pieces2 lb. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
2
Meanwhile, whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup plus 1 Tbsp. tahini, ¼ cup soy sauce, 2 Tbsp. dark brown sugar, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. sriracha, and 2 tsp. toasted sesame oil in a large bowl until smooth.
1" piece ginger, peeled, finely grated1. dark brown sugar2 Tbsp. unseasoned rice vinegar2 Tbsp. sriracha1 Tbsp. toasted sesame oil2 tsp
3
Add drained zucchini to dressing, pressing over colander as needed and leaving any expelled water behind. Toss zucchini to coat; taste and season with more salt if needed.
4
Transfer zucchini to a large shallow bowl and top with toasted white sesame seeds and cilantro sprigs if desired.
Toasted white sesame seeds and cilantro sprigs (for serving; optional)
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