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

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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • 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

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; carbohydrates 4.7g; dietary fiber 1.3g; sugars 1.3g; fat 5.5g; saturated fat 1.3g; cholesterol 4.1mg; vitamin a iu 547.1IU; vitamin c 35mg; folate 23.2mcg; calcium 56.8mg; iron 1mg; magnesium 37.3mg; potassium 508.3mg; sodium 159.9mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
07/15/2019
I grilled them instead used Greek yogurt and sprinkled with aleppo pepper. so good Read More
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