I had a lot of zucchini to use up so I was looking for zucchini recipes. The most interesting one that I found today was one by Great British Chefs called Harissa Hasselback Courgette Recipe with Dukkah. I liked the idea of the recipe but changed many things. The zucchini white bean dip I did not exact but from memory of a Michael Solomonov recipe of Brussels sprouts that I thought made sense….I also flavored it with his recipe for zhoug sauce since I have a jar of it that I made. The dukkah recipe from G.B.C. tasted ok but I thought it was missing something….. I happen to have Yotam Ottolenghi’s recipe for dukkah and I added the ingredients that he put in his and it tasted much better. I also didn’t use purchased harissa and have my own recipe for it so I used mine. So this recipe is a mash up of Great British Chefs, Michael Solomonov, Yotam Ottolenghi, AND ME! I had enough zucchini for a party. You might want to cut this recipe down in half or a quarter depending on your needs. I had 4 pounds of zucchini to use. It’s at least 8 servings.

Ingredients for around 8 servings

4 lbs zucchini

6 Tablespoons harissa – preferably home made (2 CLEANED UP roasted red bell peppers chopped, 1/2 teaspoon cumin, 1 teaspoon caraway, 2 Tablespoons e.v.o.o., 3 garlic, 1-3 hot peppers-chopped, 2 Tablespoons tomato paste, juice of 1 lemon, 2 Tablespoons red wine vinegar, s&p to taste Blend)

4 Tablespoon extra virgin olive oil

1/2 lemon -just the fresh juice

sea salt – to taste

ground black pepper – to taste

3 oz hazelnuts – lightly crushed

3 Tablespoons toasted sesame seeds

1 teaspoon lightly toasted coriander seeds – crushed

1 teaspoon lightly toasted cumin seeds – crushed

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon oregano

1 – 15.5 oz can white reduced sodium white beans – drained and rinsed three times.

2 heaping Tablespoons tahini

1/2 lemon – just the juice

2 Tablespoons zhoug (preferably Micheal Solomon’s recipe)

1/2 cup yogurt

sea salt to taste

black pepper to taste

1/4 cup chopped cilantro (leaves and only the tender stems) for finishing

Directions

Set oven to 400 degrees F.

In a bowl (med-large bowl) combine the harissa, olive oil, and lemon juice and set to the side.

Hasselback 3 pounds of the zucchinii using either chop sticks or a wooden spoon next to the vegetable so that you don’t cut threw. You can pick up the zucchini and fan it open and dip it into the harissa to coat it.

After the zucchini get coated with the harissa the zucchini go on sheet pans.

They stay in till they look slightly caramelized. About 40 minutes..The other pound gets sliced up and drizzle a small amount of olive oil on it. Also give it a small amount of salt and pepper. This also goes in the oven with the rest of the zucchini.

While the zucchini is cooking make the dukkah. Combine hazelnuts, sesame seeds, coriander seeds, cumin seeds, sea salt, black pepper, paprika, and oregano. Mix and put to the side.

The sliced zucchini is done when it gets charred.

The last thing to make is the zucchini white bean dip. Blend but leave chunky the charred zucchini slices, beans, tahini, lemon juice, zhoug, yogurt. Add salt and pepper to taste.

SERVE! Put the dip under or on the side of the zucchini. Top with dukkah and fresh cilantro.

It’s FORKING Delicious!

ENJOY!