Home / Food / Quick & Easy / Roasted Baby Zucchini with Lemon Labneh

Roasted Baby Zucchini with Lemon Labneh

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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 degrees 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.
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