Hasselback Roasted Zucchini

🥘 Ingredients

• Tahini
  2 Tbsp
• basil
  2 c
• black pepper
  1/4 tsp
• capers
  2 tsp
• garlic
  3 clove
• lemon juice
  3 Tbsp
• lemon zest
  1 tsp
• nutritional yeast
  4 tbsp
• sea salt
• whole wheat couscous
  1.5 c
• zucchini
  4 medium

🍳 Cookware

• 15×10-inch baking pan
• parchment paper
• food processor
• medium bowl

1. 1

   Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper . If necessary, remove a thin slice from one side of each zucchini so it sits flat. Cut each in half crosswise. On a cutting board arrange two chopsticks or wooden spoons lengthwise on either side of zucchini. Cut zucchini crosswise into 1/4-inch slices, stopping when knife reaches chopsticks (to prevent slicing all the way through). Arrange zucchini in prepared pan.

   zucchini: 4 medium
2. 2

   In a food processor combine basil and/or parsley; capers ; lemon zest ; 2 cloves of the garlic , minced; the sea salt ; and black pepper . Pulse until chopped and well combined. Transfer to a medium bowl . Stir in whole wheat couscous and nutritional yeast . Spoon mixture between slices of zucchini. Spoon any remaining filling over or around zucchini. Roast, uncovered, ⏱️ 25 minutes or until lightly browned and tender.

   basil: 2 c, capers: 2 tsp, lemon zest: 1 tsp, garlic: 3 clove, sea salt, black pepper: 1/4 tsp, whole wheat couscous: 1.5 c, nutritional yeast: 4 tbsp
3. 3

   For Tahini Sauce, in a small food processor combine tahini, lemon juice , and remaining garlic. Process until smooth, gradually adding 2 to 4 tablespoons of water until drizzling consistency.

   Tahini: 2 Tbsp, lemon juice: 3 Tbsp
4. 4

   Serve zucchini drizzled with Tahini Sauce.