Charred Zucchini & Squash
Serves 430 mins prep30 mins cook
A delicious dish featuring charred zucchini and squash complemented by honey-paprika chickpeas and whipped roasted red pepper ricotta. Perfectly caramelized with a tender yet crisp center, served with a satisfying dip.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F and place one large sheet pan in the oven during preheat. Line a second sheet pan with parchment paper and set aside. 2: Prep the zucchini by adding it to a colander and sprinkling with 1/2 tsp salt. Let it sit for 20-30 minutes to drain excess liquid. 3: While zucchini sits, prep chickpeas. Add chickpeas to a bowl with the olive oil, honey, salt, and paprika. Spread them out on the lined sheet pan and set aside. 4: Dry the zucchini using paper towels to absorb excess moisture, and gently press down to drain. 5: Add zucchini to a large bowl with the olive oil, remaining salt, dill, oregano, garlic powder, and pepper. Toss to combine. 6: Remove the pan from the oven, drizzle olive oil over the bottom, and place zucchini face down. Roast for 25-30 minutes. Add chickpeas to the oven for 15-18 minutes, tossing once. The zucchini should be browned on the bottom side. 7: While everything roasts, make the dip. Add roasted red peppers, ricotta, tahini, lemon juice, garlic, salt, and pepper to a food processor and process until smooth. 8: Spread a layer of dip onto a plate, top with zucchini, sunflower seeds, chopped cilantro, and a drizzle of tahini.View original recipe