• 3 medium zucchini, trimmed and cut on the diagonal into 1/2-inch thick slices
• pinch Kosher salt
• 2 tbsp. EVOO
• juice of 1/2 lime (1 tbsp.) plus more as desired
• 2 tbsp. fresh parsley, roughly chopped
• 4-5 tbsp. Dukkah, divided (recipe below)
• lime tahini sauce (recipe below)

Put the zuccchini slices in a big bowl and season with a pinch of salt. Drizzle with 2 tbsp. EVOO and toss to coat.

Heat a large cast iron pan over medium high. Once the pan is hot, add the zucchini in one layer, cook 4 minutes on each side until lightly browned and the zucchini has softened but still holds its shape.

Transfer the zucchini back to the bowl and add the lime juice and parsley; toss to combine. Sprinkle with 2 tbsp. of the dukkah and toss. Taste and add more lime juice and EVOO if desired.

Arrange the zucchini on a serving platter and sprinkle with the remaining 2 tbsp. dukkah. Drizzle with the lime tahini sauce and serve.

Lime Tahini Sauce – (excellent sauce):

• 1-2 large garlic cloves, minced
• 3/4 cup tahini
• juice of 3 large limes (6 tbsp.)
• 1/2 tsp. kosher salt (to taste)
• 1-2 tsp. water blending after every addition until the mixture is like a creamy salad dressing
• fresh parsley, roughtly chopped (optional) – I added a little for color, taste and texture before serving

Combine the garlic, tahini, lime juice and about 1/2 tsp. salt (to taste); blend until it emulsifies.

Add 1 to 2 tsp. water blending after every addition until the mixture resembles a creamy salad dressing. Taste and adjust any seasonings…

Place the sauce in a small bowl and stir in parsley if desired. Cover and refrigerate for up to 3 days.

I also enjoyed dipping apple slices into this tahini sauce.

Dukkah:

• 1/2 cup raw hazelnuts
• 3 tbsp. raw almonds
• 1/4 cup white sesame seeds
• 3 tbsp. shelled pistachios
• 1 tbsp. fennel seeds
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• Kosher salt

Toast the sesame seeds in a small cast iron skillet until lightly toasted; remove to a small dish. Be careful as they can burn easily.

Place the hazelnuts and almonds in the same skillet. Toast until you begin to smell the “nuttiness”‘ and they are turning a golden brown; add to the sesame seeds.

Add the nuts and seeds to a small food processor bowl fitted with the mulipurpose blade. Add the pistachios, fennel seeds, coriander, cumin, cayenne and salt to taste. Pulse for 10 seconds at a time until you reach a roughly chopped mixture. Taste and adjust seasonings.

Can be stored in your pantry for 2 weeks or freeze for up to 3 months.

Recipe by cookingwithauntjuju.com