Fire-Charred Crushed Zucchini with Whipped Preserved Lemon Tahini
When I was growing up in Tel Aviv, summer meant standing over smoking coals, waiting for vegetables to surrender completely to the fire. I brought that memory straight into my London kitchen for this dish. The secret here is not being afraid of the blackness—you want those whole zucchinis deeply, unapologetically scorched on the outside until the interiors turn meltingly sweet. Once you lightly crush them, they practically beg to drink in that vibrant, sizzling barberry and pumpkin seed oil crunch. Laying them over a velvety, whipped preserved lemon tahini creates this incredible contrast of temperature and texture that I am utterly obsessed with. Finish it with a mountain of fresh herbs and ruby-red pomegranate arils because, honestly, more herbs is always the answer, and tahini belongs on everything. If you cannot find barberries, tart dried cranberries make a brilliant swap. Make it your own, play with the heat, and watch it disappear from the plate.
Featured Recipe
Fire-Charred Crushed Zucchini with Sizzling Barberry-Nigella Crunch over Whipped Preserved Lemon Tahini
Deeply charred, open-fire scorched whole zucchini are lightly crushed to reveal tender, sweet interiors that drink in a sizzling barberry and pumpkin seed oil. Laid over a velvety whipped preserved lemon tahini and showered with fresh herbs and pomegranate arils, this mezze dish is pure Mediterranean theater.
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Timeline
Ingredients
- 4 Medium zucchini(Choose firm, straight zucchini of similar size for even charring)
- 6 tbsp Olive oil(Divided use; extra virgin preferred)
- 1 tsp Flaky sea salt(Divided use)
- 0.5 cup Pure sesame tahini(Well-stirred, high-quality Middle Eastern tahini)
- 1 tbsp Preserved lemon(Finely chopped, both rind and pulp)
- 2 Garlic cloves(Finely grated)
- 2 tbsp Fresh lemon juice(Adjust to taste)
- 0.33 cup Ice water(Chilled, for whipping the tahini)
- 3 tbsp Raw pumpkin seeds (pepitas)
- 1 tsp Nigella seeds(Also known as black seed or kalonji)
- 1 tsp Aleppo pepper flakes(Or Silk chili / Urfa pepper)
- 2 tbsp Dried barberries(Rinsed; dried tart cherries or dried cranberries make a good swap)
- 0.25 cup Fresh mint leaves(Roughly torn)
- 0.25 cup Fresh dill(Roughly chopped)
- 0.33 cup Pomegranate seeds(For garnish and popping acidity)
- 1 tsp flaky sea salt(mentioned in step 2 but not the ingredient list, adjusted from 0.5 tsp to 1 tsp to match the initial amount in the ingredient list)
- 2 tbsp olive oil(mentioned in step 3 but not the ingredient list)
- 4 tbsp olive oil(mentioned in step 4 but not the ingredient list)
Instructions
- 1
Prepare your open-fire grill or hardwood charcoal grill for high direct heat cooking. Aim for medium-high embers with a hot grate. If cooking indoors, heat a heavy cast-iron grill pan over high heat until smoking.
10 min
Tip: High heat is essential here—we want severe exterior charring while steaming the sweet interior until tender without turning the zucchini to mush.
- 2
In a food processor or bowl, combine 0.5 cup pure sesame tahini, 2 finely grated garlic cloves, 1 tbsp finely chopped preserved lemon, 2 tbsp fresh lemon juice, and 0.5 tsp flaky sea salt. Pulse or whisk while slowly drizzling in 0.33 cup ice water until the mixture transforms into a luscious, pale, velvety cream. Taste and add extra salt if desired, then spread liberally onto a wide serving platter.
8 min
Tip: Don't panic when tahini seizes up initially—keep whisking with cold ice water and it will blossom into a cloud-like texture.
- 3
Rub 4 medium zucchini whole with 2 tbsp olive oil and season with 0.5 tsp flaky sea salt. Place directly over hot open flames or cast-iron grill. Grill for 10-12 minutes, turning every 2-3 minutes, until the skins are deeply blistered and blackened all over and the zucchini feel yielding when pressed with tongs.
12 min
Tip: Don't fear the black skin! That open-fire char creates the smoky depth that cuts through the rich tahini.
- 4
While the zucchini chars, heat 4 tbsp olive oil in a small saucepan over medium heat. Add 3 tbsp raw pumpkin seeds (pepitas) and 1 tsp Nigella seeds. Sizzle for 2 minutes until seeds begin to pop and turn fragrant. Remove from heat immediately, stir in 1 tsp Aleppo pepper flakes and 2 tbsp dried barberries, letting them plump up in the hot spiced oil.
5 min
Tip: Watch the seeds closely—they toast fast and barberries burn quickly if left over active flame.
- 5
Transfer charred zucchini to a cutting board. Use the flat side of a chef's knife or a small mug to gently crush each zucchini open along its length, exposing the steaming tender center. Arrange crushed hot zucchini on top of the prepared tahini bed. Pour the warm, sizzling barberry-nigella oil over everything, then crown with 0.25 cup fresh mint leaves, 0.25 cup fresh dill, and 0.33 cup pomegranate seeds.
5 min
Tip: Assemble while zucchini is steaming hot so the flavors bleed beautifully into the cool preserved lemon tahini.
Chef's Notes
Cooking whole zucchini over high open flame is my absolute favorite way to prepare squash. The skin gets blistered and smoky while the sweet interior steams into buttery perfection. Preserved lemon adds a salty, fermented kick to the creamy tahini base that keeps you coming back for another wipe of warm flatbread!
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.