Roasted Baby Zucchini with Lemon Labneh

Roasted Baby Zucchini with Lemon Labneh

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From: EatingWell Magazine, May/June 2018

This easy vegetable side dish shines alongside roasted or seared steak, chicken, shrimp or firm fish, such as cod or salmon. Sumac lends punchy, fruity, sour-lemon notes to this fast and simple recipe. Find ground sumac spice online, in specialty markets and in well-stocked grocery stores.

Ingredients 4 servings

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  • 1 pound baby zucchini, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup labneh (see Tips) or whole-milk plain Greek yogurt
  • 1 tablespoon chopped fresh mint, plus more for garnish
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Ground sumac for garnish

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Toss zucchini with oil, salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast until tender, stirring once, 8 to 10 minutes.
  3. Mix labneh (or yogurt), mint and lemon zest in a small bowl. Smear on a serving platter.
  4. Arrange the zucchini on the labneh (or yogurt). Drizzle with lemon juice and sprinkle with sumac and more mint, if desired.
  • Tips: Labneh is a thick, slightly salty Middle Eastern strained yogurt. Buy it at specialty grocery stores or DIY: Set a cheesecloth-lined colander over a deep bowl. Whisk ¼ teaspoon salt into 4 cups whole-milk plain yogurt. Spoon into the cloth; refrigerate. Let drain for 12-24 hours.

Nutrition information

  • Serving size: ¾ cup zucchini plus 2 Tbsp. labneh (or yogurt)
  • Per serving: 85 calories; 6 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 6 g protein; 23 mcg folate; 4 mg cholesterol; 1 g sugars; 0 g added sugars; 547 IU vitamin A; 35 mg vitamin C; 57 mg calcium; 1 mg iron; 160 mg sodium; 508 mg potassium
  • Nutrition Bonus: Vitamin C (58% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

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