Hasselback Roasted Zucchini - Forks Over Knives

Ingredients

• 4 medium zucchini and/or yellow summer squash (8 to 10 oz. each)
• 2 cups fresh parsley and/or basil leaves
• 2 teaspoons capers, rinsed and drained
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• Sea salt, to taste
• ¼ teaspoon freshly ground black pepper
• 1½ cups cooked whole wheat couscous, cooled (see tip in intro)
• ¼ cup nutritional yeast
• 2 tablespoons tahini
• 3 tablespoons lemon juice