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. Source: EatingWell Magazine, May/June 2018

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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.

  • Mix labneh (or yogurt), mint and lemon zest in a small bowl. Smear on a serving platter.

  • 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 1/4 teaspoon salt into 4 cups whole-milk plain yogurt. Spoon into the cloth; refrigerate. Let drain for 12-24 hours.

Nutrition Facts

85 calories; 5.5 g total fat; 1.3 g saturated fat; 4 mg cholesterol; 160 mg sodium. 508 mg potassium; 4.7 g carbohydrates; 1.3 g fiber; 1 g sugar; 5.6 g protein; 547 IU vitamin a iu; 35 mg vitamin c; 23 mcg folate; 57 mg calcium; 1 mg iron; 37 mg magnesium;

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Rating: 5 stars
I grilled them instead used Greek yogurt and sprinkled with aleppo pepper. so good Read More