Zucchini Shakshuka with Herby Green Tahini & Swoon Limonanas

Zucchini Shakshuka with Herby Green Tahini & Swoon Limonanas

It's officially summer so we made our favorite frozen drinks (Limonanas) with Swoon lemonade, along with our go-to Saturday Sauce Shakshuka, this time with a seasonal twist: zucchini folded into the sauce and topped with a bright and herby green tahini.

Serves 2

INGREDIENTS

Zucchini Shakshuka

  • 1 medium green zucchini, diced
  • Drizzle of olive oil
  • Pinch of Kosher salt
  • Pinch of black pepper
  • 16 oz. Saturday Sauce 
  • 4 eggs

Herby Green Tahini

  • 1/2 cup tahini
  • 1/2 cup cold water
  • 2 Tbsp. lemon juice 
  • 1 garlic clove 
  • 1/2 tsp. Kosher salt 
  • 1/4 cup scallions, sliced 
  • 1/2 cup fresh parsley 
  • 1/2 cup fresh cilantro 
  • 1/4 cup fresh mint leaves

Swoon Limonanas

  • 1 can Swoon lemonade
  • 2 oz. Arak
  • Bunch of fresh mint, leaves removed from stems (approx. 1 cup)
  • 4 cups of ice 
  • Two slices lemon (for garnish)

INGREDIENTS

  1. Preheat your oven to 450 degrees. 
  2. Dice your zucchini and on an oven tray, coat with a drizzle of olive oil, a pinch of salt and a pinch of black pepper. Roast for approx. 5 minutes on each side until your zucchini is golden brown.
  3. Heat your Saturday Sauce in a pan. Add your cooked zucchini to the sauce.
  4. While your sauce is warming, make your green tahini. In a microprocessor, combine all of your ingredients at one time (tahini, cold water, lemon juice, garlic clove, kosher salt, scallions, parsley, cilantro, mint) and pulse on chop and/or grind until you have a fully combined, green tahini (small bits of herbs will show).
  5. Once your sauce is fully heated, make divots for your eggs in the sauce and add an egg into each divot. Add a lid to the sauce and cook on med-low until eggs reach your desired consistency, about X minutes. 
  6. While your eggs are cooking, make your Limonanas. In a blender, combine all ingredients and blend until you have a green, slushy-like consistency. Pour into cups with a slice of lemon for garnish. 
  7. Once your eggs are cooked, top your shakshuka with green tahini. Plate and serve with fresh bread and extra tahini topping if desired. 

EQUIPMENT

  • Blender
  • Microprocessor  
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