12 Delicious Ways To Eat Summer’s Most Underrated Vegetable

9. Dip

Cook until the zucchini is nicely browned, then set aside to cool. 12 cup toasted pine nuts, 14 cup lemon juice, 12 teaspoons minced garlic, pepper, and 2 tablespoons tahini, pureed in a food processor until smooth. Thin with a few teaspoons of water or olive oil.