- 1 lb Baby zucchinihalved lengthwise
- 1 tbsp Olive oilextra-virgin
- ¼ tsp Salt
- ¼ tsp Black pepper
- ½ cup Labnehor whole-milk plain Greek yogurt
- 1 tbsp Fresh mintchopped, plus more for garnish
- 1 tsp Lemon zest
- 1 tsp Lemon juiceplus more for serving
- Sumacfor garnish
- Aleppo peppercrushed, for garnish
Roasted Baby Zucchini
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:
Steps to make Roasted Baby Zucchini
Preheat the oven to 425 °F.
Prepare zucchini for roasting
Prepare lemon labneh