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.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2018




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; protein 5.6g 11% DV; carbohydrates 4.7g 2% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 1.3g; fat 5.5g 9% DV; saturated fat 1.3g 7% DV; cholesterol 4.1mg 1% DV; vitamin a iu 547.1IU 11% DV; vitamin c 35mg 58% DV; folate 23.2mcg 6% DV; calcium 56.8mg 6% DV; iron 1mg 5% DV; magnesium 37.3mg 13% DV; potassium 508.3mg 14% DV; sodium 159.9mg 6% DV.

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