Zucchini with Tahini Dressing, Pepitas + Basil

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Zucchini with Tahini Dressing, Pepitas + Basil

2 zucchini, sliced 

2 yellow squash, sliced

1 to 2 garlic cloves, finely chopped  

Extra virgin olive oil  

1 pint heirloom cherry tomatoes

8-10 basil leaves

Pepitas (pumpkin seeds), roasted and spiced 

Tahini Sauce:

1/2 cup tahini

Juice of 1 lemon or more

1/8 cup extra virgin olive oil 

1/4 teaspoon ground cumin

1/4 to 2/3 cup of water (start with 1/4 cup)

Himalayan salt 

Optional: Hot pepper oil or hot sauce  

Make It:

1. In a large sauté pan, heat oil and over medium-low heat. Add garlic and sauté 15 seconds or until fragrant.

2. Add the squash and sauté until lightly browned. Remove from heat and set aside. 

3. In a large sauté pan, heat oil and over medium-low heat. Add tomatoes and sauté until softened.

5. Tahini Sauce: place all the tahini sauce ingredients in a food processor and pulse until thoroughly combined. To thin to a sauce texture, thin with water, about an 1/8 of a cup at a time. Add hot pepper oil or hot sauce for a little kick  

6. To serve: Add a few tablespoons of tahini in each bowl. Add squash and garnish with Pepitas, tomatoes and basil.