Roasted Zucchini Sesame Crunch (Printable Version)
Tender roasted zucchini with a vibrant sesame-herb crunch — a quick Mediterranean side dish.
# Ingredient List:
→ Vegetables
01 - 4 medium zucchinis, sliced into 1/2-inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Sesame Herb Crunch
05 - 1/3 cup sesame seeds, white or mixed
06 - 2 tablespoons finely chopped fresh parsley
07 - 2 tablespoons finely chopped fresh mint
08 - 1 tablespoon finely chopped fresh dill
09 - 1 small garlic clove, minced
10 - 1 teaspoon lemon zest
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons extra-virgin olive oil
13 - 1/4 teaspoon flaky sea salt
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss zucchini slices with olive oil, kosher salt, and black pepper in a large bowl until evenly coated. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 22–25 minutes, flipping the slices halfway through, until golden brown and fork-tender.
04 - While the zucchini roasts, toast sesame seeds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool slightly.
05 - In a small bowl, combine the toasted sesame seeds, parsley, mint, dill, minced garlic, lemon zest, lemon juice, extra-virgin olive oil, and flaky sea salt. Stir until well mixed.
06 - Transfer the roasted zucchini to a serving platter. Spoon the sesame herb crunch generously over the top. Serve warm or at room temperature.
# Expert Advice:
01 -
- The herb crunch doubles as a topping for almost anything grilled, roasted, or dipped in hummus, so make extra and thank yourself later.
- It turns the most boring vegetable in your fridge into the thing everyone reaches for first.
02 -
- Do not skip flipping the zucchini halfway through roasting or the bottom side will steam instead of browning.
- Toasted sesame seeds continue cooking after you remove them from the pan, so transfer them to a cool bowl immediately to stop the process.
03 -
- Slice the zucchini uniformly at exactly half an inch so every piece finishes roasting at the same time and you are not picking around underdone centers.
- Let the crunch sit for ten minutes before serving so the garlic and lemon juice have time to soak into the sesame seeds and mellow into something rounder and more complex.