Hasselback Roasted Zucchini

🥘 Ingredients

• zucchini 4 medium
• basil 2 cup
• capers 2 tsp
• lemon zest 1 tsp
• garlic 3 clove
• sea salt
• black pepper ¼ tsp
• whole wheat couscous 1 ½ cup
• nutritional yeast ¼ cup
• Tahini 2 Tbsp
• lemon juice 3 Tbsp

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.
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.
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.
4. 4

   Serve zucchini drizzled with Tahini Sauce.