Recipe VICKI RAVLICH-HORAN | Image BRYDIE THOMPSON
Traditionally made from eggplants, this version is perfect for those zucchini that got away and overnight went from a zucchini to a marrow.
2 very large zucchini
1 tbsp extra virgin olive oil
1 garlic clove, peeled
2–3 tbsp tahini (sesame paste))
2 tbsp fresh lemon juice
2 tbsp parsley, chopped
salt and pepper to taste
Cut off the ends of each zucchini, slice in half, lengthwise, place on a baking sheet lined with parchment paper and drizzle on the olive oil.
Roast in a 200°C oven for 30 minutes or until the zucchinis are completely soft.
Allow the zucchini to cool enough to handle and then scoop the flesh out.
Add the flesh to a food processor along with the garlic clove, tahini and lemon juice. Puree the mixture until smooth.
Stir in the chopped parsley and season.
Serve with lavosh or pita bread.
