Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6

Ingredients:

  • 2½ lbs. zucchini
  • 2 Tb. kosher salt, more to taste
  • 4 Tb. olive oil, divided
  • 3 cloves garlic, crushed
  • 3 Tb. tahini
  • ½ lemon, juiced, more to taste
  • 6 basil leaves, sliced
  • ¼ tsp. ground black pepper
  • ¼ tsp. cumin
  • 1 pinch cayenne

Directions:

  • 1

    Trim the ends of zucchini and cut into quarters. Cut into 1½-inch pieces and put in a mixing bowl. Toss zucchini in the bowl with 2 tablespoons of kosher salt and let rest for 10 minutes, then toss again and let sit for another 10 minutes.

  • 2

    Move zucchini to a strainer and rinse very thoroughly to remove excess salt. Drain the zucchini well and move back to the bowl.

  • 3

    Preheat the oven to broil, and line a baking sheet with foil.

  • 4

    Toss zucchini in the bowl with 2 tablespoons of olive oil and spread out into a single layer onto the baking sheet. Be sure that the pieces are touching each other.

  • 5

    Broil the zucchini on high heat until it browns and becomes lightly charred (about 5 minutes). Pull the sheet out and flip the zucchini pieces over, then return to broil for another 5 minutes until the zucchini is tender but not mushy. You’re looking for a “nicely browned” color tone.

  • 6

    Transfer zucchini to a strainer and let drain until it’s cooled to room temperature.

  • 7

    Combine zucchini in a blender with 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper and cayenne. Blend everything until smooth–taste to season it to your preference.

  • 8

    Wrap and chill before serving. Enjoy later when it’s time for a snack with the cracker of your choice!