Emulsifier Free Za'atar-Tahini Egg Bake with Zucchini
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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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