Smashed Zucchini With Tahini-Ginger Dressing

Smashing and salting raw zucchini purges its excess water while softening its uncooked bite, resulting in a delightfully tender texture that mimics a light cooking without the need for any heat. It also creates nooks and crannies for the dressing to cling to, so each bite is just right.

Recipe information

• Total Time

  1 hour

• Yield

  4 servings

Total Time

1 hour

Yield

4 servings

Ingredients

2

1

1

1

¼

¼

2

2

1

2

Need to make a substitution?

Preparation

1. Step 1

   Place 2 lb. medium zucchini (about 5), halved, cut crosswise into 2"-thick pieces, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a large resealable plastic bag. Close, then gently smash zucchini with a rolling pin so some pieces are broken up smaller. (Don’t go too crazy; you want some of the larger pieces to stay intact.) Transfer zucchini to a colander set inside a large bowl and let sit at least 30 minutes and up to 1 hour to drain.

   Step 2

   Meanwhile, whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup plus 1 Tbsp. tahini, ¼ cup soy sauce, 2 Tbsp. dark brown sugar, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. sriracha, and 2 tsp. toasted sesame oil in a large bowl until smooth.

   Step 3

   Add drained zucchini to dressing, pressing over colander as needed and leaving any expelled water behind. Toss zucchini to coat; taste and season with more salt if needed.

   Step 4

   Transfer zucchini to a large shallow bowl and top with toasted white sesame seeds and cilantro sprigs if desired.

Step 1

Place 2 lb. medium zucchini (about 5), halved, cut crosswise into 2"-thick pieces, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a large resealable plastic bag. Close, then gently smash zucchini with a rolling pin so some pieces are broken up smaller. (Don’t go too crazy; you want some of the larger pieces to stay intact.) Transfer zucchini to a colander set inside a large bowl and let sit at least 30 minutes and up to 1 hour to drain.

Step 2

Meanwhile, whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup plus 1 Tbsp. tahini, ¼ cup soy sauce, 2 Tbsp. dark brown sugar, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. sriracha, and 2 tsp. toasted sesame oil in a large bowl until smooth.

Step 3

Add drained zucchini to dressing, pressing over colander as needed and leaving any expelled water behind. Toss zucchini to coat; taste and season with more salt if needed.

Step 4

Transfer zucchini to a large shallow bowl and top with toasted white sesame seeds and cilantro sprigs if desired.

Recipe notes