Ingredients
Za'atar-Roasted Zucchini
- 2 lbs zucchini or pattypan squash
- 2 tablespoons olive oil
- a few cloves garlic crushed and finely minced, divided
- 2 tablespoons za'atar
- ½ tsp sumac
- pinch chili or red pepper flakes
- 2 tablespoons lemon juice
- salt to taste
- pepper to taste
- 1 tablespoon fresh parsley and mint
Garlicky Lebneh Sauce
- extra za'atar for finishing
- 1 cup lebneh or strained Greek yogurt
- reserved garlic from marinade
- 1 teaspoon mint chopped
- salt to taste
Instructions
- Slice zucchini into thick planks (or halve/quarter pattypan squash). Salt generously and let sit 10–15 minutes to draw out moisture.
- Whisk together olive oil, lemon juice, salt, pepper, most of the garlic, chili flakes, sumac, and za'atar in a large bowl. Set aside a spoonful of garlic for the sauce.
- Pat zucchini dry, toss in the marinade to coat, then arrange in a single layer on a bare sheet or broiler pan.
- Broil 5–7 minutes until blistered and charred, then drop the oven to 400°F (200°C) and roast 10–15 minutes more until fork-tender.
- Stir lebneh or strained yogurt with the reserved garlic, chopped mint, and salt to taste. Spread onto a serving platter.
- Plate the hot zucchini over the sauce. Finish with reserved parsley, mint, and extra za'atar.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the sauce separate so it doesn't get diluted by the zucchini's released liquid.
The lebneh sauce can be made up to 2 days ahead and actually improves as the garlic mellows in the fridge.
