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Roasted Baby Zucchini with Lemon Labneh

  • 25 m
  • 25 m
Carolyn Malcoun
“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

    • 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

Directions

  • 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.
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