This Roasted Baby Zucchini recipe is an incredible, healthy Mediterranean-style side dish and one of the best ways to enjoy zucchini. And if you are looking for a simple and quick recipe to share with friends and family, this recipe is a breeze to make, and it tastes great too. Serve these roasted zucchini alongside grilled meat or fish for a delightful dinner.
For this recipe, I use labneh. It’s a Middle Eastern salty strained yogurt that is a healthier alternative to cream cheese. And although you can find the labneh at specialty grocery stores, you can easily make it at home. Mix ¼ a teaspoon of salt and 1 cup of full-fat Greek yogurt. Spoon the seasoned yogurt into a cheesecloth-lined colander over a deep bowl and set in the fridge for 12-24 hours to drain. With 1 cup yogurt to begin, you’ll end up with roughly ½ cup labneh that is enough for this recipe.
To make the Roasted Baby Zucchini, you will need the following ingredients:
Preheat the oven to 425 °F.
On a rimmed baking sheet, toss 1 pound halved baby zucchini with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper.
Spread the zucchini in an even layer and roast, stirring once, until tender, about 8 to 10 minutes.
In a small bowl, mix ½ cup labneh, 1 tablespoon chopped fresh mint, and 1 teaspoon each lemon zest and juice. Spread on a serving platter.
Place the zucchini over the labneh.
Serve immediately with fresh lemon juice squeezed on top and sprinkled with sumac, crushed Aleppo pepper and more mint if desired.
These delicious Mediterranean-style Roasted Baby Zucchini taste great served alongside grilled or roasted meat or fish. Give this recipe a go, and please come back to leave a note in the comments below!
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