Smashed Zucchini With Tahini-Ginger Dressing

Ingredients

For 4 servings

• •2 lb medium zucchini (about 5), halved, cut crosswise into 2"-thick pieces
• •1 c. à soupe Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
• •1 1" piece ginger, peeled, finely grated
• •1 garlic clove, finely grated
• •0.25 tasse plus 1 Tbsp. tahini
• •0.25 tasse soy sauce
• •2 c. à soupe dark brown sugar
• •2 c. à soupe unseasoned rice vinegar
• •1 c. à soupe sriracha
• •2 c. à café toasted sesame oil
• •Toasted white sesame seeds and cilantro sprigs (for serving; optional)

Method

1. 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.
2. 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.
3. 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.
4. 4.Transfer zucchini to a large shallow bowl and top with toasted white sesame seeds and cilantro sprigs if desired.