Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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




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

3/4 cup zucchini plus 2 Tbsp. labneh (or yogurt)
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.

1 vegetable, 1 fat