Smashing and salting raw zucchini purges its excess water while softening its uncooked bite, resulting in a delightfully tender texture that mimics a light cooking without the need for any heat. It also creates nooks and crannies for the dressing to cling to, so each bite is just right.
Recipe information
Total Time
1 hour
Yield
4 servings
Ingredients
Preparation
Step 1
Place 2 lb. medium zucchini (about 5), halved, cut crosswise into 2"-thick pieces, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a large resealable plastic bag. Close, then gently smash zucchini with a rolling pin so some pieces are broken up smaller. (Don’t go too crazy; you want some of the larger pieces to stay intact.) Transfer zucchini to a colander set inside a large bowl and let sit at least 30 minutes and up to 1 hour to drain.
Step 2
Meanwhile, whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup plus 1 Tbsp. tahini, ¼ cup soy sauce, 2 Tbsp. dark brown sugar, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. sriracha, and 2 tsp. toasted sesame oil in a large bowl until smooth.
Step 3
Add drained zucchini to dressing, pressing over colander as needed and leaving any expelled water behind. Toss zucchini to coat; taste and season with more salt if needed.
Step 4
Transfer zucchini to a large shallow bowl and top with toasted white sesame seeds and cilantro sprigs if desired.
Recipe notes
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