(The ad below will not display on your printed page)
Roasted Baby Zucchini with Lemon Labneh
“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.”
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
1Preheat oven to 425°F.
2Toss 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.
3Mix labneh (or yogurt), mint and lemon zest in a small bowl. Smear on a serving platter.
4Arrange 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.