Anti Inflammatory Za'atar-Tahini Egg Bake with Zucchini
This skillet bake is the kind of weeknight dinner that looks like it took serious effort but comes together in under 30 minutes with one pan. Tender golden zucchini, jammy cherry tomatoes, and fragrant garlic form the base, all brought together with a silky tahini sauce spiked with za'atar and bright lemon juice. Eight eggs nestle right into the vegetable mixture and finish in the oven, giving you perfectly set whites and yolks cooked exactly to your liking. Every ingredient here pulls its weight from an anti-inflammatory standpoint — extra virgin olive oil, fresh lemon, cumin, and the sesame-based tahini are all staples of eating patterns built around reducing inflammation rather than fighting it. Za'atar, a blend rooted in herbs like thyme and oregano, adds an earthy, herby depth that makes the whole dish taste far more complex than its ingredient list suggests. A final scatter of fresh parsley and another drizzle of olive oil right before serving keeps everything vibrant and fresh. Serves four straight from the skillet, which also means fewer dishes — always a win.
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil, divided
- 2 medium zucchini (about 1 lb total), cut into ½-inch half-moons
- 1 cup cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ tsp kosher salt, plus more to taste
- 8 large eggs
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 3 tbsp water
- 1 tbsp za'atar
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tsp za'atar
- 1–2 tbsp extra virgin olive oil, for drizzling
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a small bowl, whisk together the tahini, lemon juice, water, and 1 tbsp za'atar until smooth and pourable — the sauce should be about the consistency of heavy cream. Set aside.
- 2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the zucchini in a single layer and cook, undisturbed, for 3 minutes, then stir and continue cooking until the pieces are golden at the edges and just tender, about 2 minutes more.
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