Zucchini from the oven with tahina sauce, za’atar and fried sage

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Recipe by Damaris Beems Course: Main, side dishCuisine: Arabic
Servings

4

Preparation

15

minutes
Cooking time

40

minutes
Total time

55

minutes

Zucchini becomes this hit of the night in one fell swoop when you serve it this way. Full of flavor, delicious tahina sauce on top, the spicy za’atar and then the crispy and clearly present sage on top. How delicious.

Ingredients

  • 2 zucchini

  • 4-8 leaves sage

  • 6 table spoon tahina

  • 250 ml plant based yogurt

  • 2 table spoon za’atar

  • salt and pepper

  • sunflower oil

  • porridge for frying sage
  • 100 ml plant based milk

  • 75 gram flour

  • 3 table spoon cornstarch

Cooking time

  • Cut the courgettes in half lengthwise. Place them cut side up in a baking dish and bake for about 45 minutes until brown and soft.
  • In the meantime, make the tahina sauce by mixing the yogurt, tahina and salt and pepper together into a smooth paste.
  • Make the paste for frying the sage.
    Heat the sunflower oil in a pan and dip the sage leaves on the sprig in the paste and then let it fry in the sunflower oil. Turn it over after 30 seconds and then cook it on that side for a while. Allow to dry on paper towels.
  • Serve the zucchini with the tahina sauce on top, drizzle the zaatar over it and finally place the sage leaves on top.

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