Anti Inflammatory Za'atar-Tahini Zucchini Roll-Ups with Herb Spread
These elegant little bites pack serious flavor into every roll — tender grilled zucchini ribbons wrapped around a creamy, herb-flecked tahini spread that's bright with fresh lemon, parsley, and mint. The combination of extra virgin olive oil, za'atar, and sesame-rich tahini reads like a greatest-hits list of ingredients celebrated for their anti-inflammatory properties, so every component is genuinely pulling its weight. Grilling the zucchini on a grill pan brings out a subtle smokiness and makes the ribbons pliable enough to roll without any fuss. The herb spread comes together in one bowl — just whisk, stir, and taste — and the whole recipe serves four without requiring any specialty store runs. Fresh lemon juice keeps things bright and cuts through the richness of the tahini, while the optional red pepper flakes add a gentle kick if you want it. These are impressive enough to set out for guests but easy enough to make on a weeknight when you want something light, nourishing, and genuinely satisfying.
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Learn more →Ingredients
4 servings
For the zucchini
- 3 medium zucchini (about 1 ½ lb total)
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the herb spread
- ½ cup tahini
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 1 small garlic clove, finely grated
- 1 ½ tbsp za'atar
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh mint leaves, finely chopped
- ¼ tsp salt
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp za'atar, for finishing
- 1–2 tbsp extra virgin olive oil, for drizzling
- lemon wedges, for serving
Instructions
- 1
Using a sharp knife or mandoline, slice each zucchini lengthwise into ribbons about 1/8-inch thick — you need at least 12 long, pliable slices. Lay the ribbons on a clean cutting board or sheet pan and brush both sides with the 2 tbsp olive oil, then season with salt and pepper.
- 2
Heat a grill pan over medium-high heat until a drop of water sizzles and evaporates on contact. Working in batches, lay the zucchini ribbons flat on the grill pan and cook for 2–3 minutes per side, until grill marks appear and the ribbons are flexible enough to roll without cracking. Transfer to a plate and let cool for 5 minutes.
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