1 lb. zucchini
¼ cup olive oil
2 tablespoons fresh lemon juice, (juice of 1 lemon)
2 tablespoons tahini
1 pinch Salt and pepper, to taste
1 pinch Parsley for garnish, to taste
1. Slice zucchini into thin rounds with a knife or mandoline.
2. Whisk together olive oil, lemon juice and tahini, adding water as needed to thin to a pourable consistency.
3. Toss the zucchini slices with the dressing, and season with salt and pepper.
4. Garnish: Parsley.
Source: New York Times (6 servings)