Mold Detox Friendly Za'atar-Tahini Zucchini Roll-Ups with Herb Spread
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
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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