Zucchini and sesame tartlets – a healthy and delicious appetizer

Zucchini tartlets with sesame seeds are a real life-saver when you need to prepare a quick, tasty appetizer that’s elegant enough for a festive table. Tartlets can be filled with sweet or savory spreads, caviar, finely chopped vegetables, fruits, or even berries – they’re endlessly versatile.

This particular recipe is a great example of a low-calorie vegetable appetizer that’s as nutritious as it is delicious. Perfect for fans of light, plant-based snacks, these vegan tartlets won’t harm your waistline and are sure to impress guests.

Sprinkling them with white or black sesame seeds makes the dish not only visually appealing but also incredibly healthy. Sesame is rich in potassium and calcium — essential minerals for maintaining strong bones and muscles. Additionally, sesame seeds contain omega fatty acids, which aid in lipid metabolism and support healthy weight management.

At CraftOil, we offer a wide range of high-quality, fresh, and flavorful cold-pressed oils. Our catalog includes 100% natural sesame oil (from both white and black sesame seeds), as well as certified, carefully selected raw sesame seeds, packaged in eco-friendly, moisture-resistant paper bags.

CraftOil sesame seeds are ideal for oil extraction, culinary use, or even microgreens sprouting.

Visit our catalog — we’re confident you’ll find the perfect product for your kitchen.

Ingredients for Zucchini and Sesame Tartlets

To make these light and flavorful zucchini tartlets, you’ll need:

• 12–16 deep tartlet shells (wafer-style baskets);
• 1 zucchini;
• 1 large onion;
• 1 bell pepper;
• 2 garlic cloves;
• 1 tsp salt;
• ½ tsp vinegar (or citric acid);
• ½ tbsp vegetable oil (for sautéing);
• 2 tsp sesame seeds;

Step-by-step recipe

Wash the zucchini and dice it into small cubes. Peel and finely chop the onion. Peel the garlic and crush it using a garlic press. Wash the bell pepper, remove the seeds, and slice the flesh into thin strips. Combine all the vegetables in a pan and sauté over low heat with a bit of oil for 20–30 minutes, stirring occasionally. Add salt and vinegar, then let the mixture cool slightly. Blend the vegetables in a food processor until smooth and creamy.

Spoon about 1 full teaspoon of the vegetable puree into each tartlet shell. Sprinkle with sesame seeds and serve immediately.

Tips & Notes:

You can optionally garnish the tartlets with finely chopped herbs like dill, parsley, or cilantro. For best results, use a vegetable oil with a high smoke point for sautéing, such as camelina, sunflower, or corn oil. For a spicier, more aromatic spread, try using mustard oil—also available in the CraftOil catalog.

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