Name: Roasted Baby Zucchini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Mediterranean
Ingredients: Baby zucchini 1 lb; Olive oil 1 tbsp; Salt ¼ tsp; Black pepper ¼ tsp; Labneh ½ cup; Fresh mint 1 tbsp; Lemon zest 1 tsp; Lemon juice 1 tsp; Sumac; Aleppo pepper

Ingredients

1 lb Baby zucchini

1 tbsp Olive oil

¼ tsp Salt

¼ tsp Black pepper

½ cup Labneh

1 tbsp Fresh mint

1 tsp Lemon zest

1 tsp Lemon juice

Sumac

Aleppo pepper

Cuisine:

Mediterranean Recipes

Ingredients

1 lb Baby zucchini
halved lengthwise
1 tbsp Olive oil
extra-virgin
¼ tsp Salt
¼ tsp Black pepper
½ cup Labneh
or whole-milk plain Greek yogurt
1 tbsp Fresh mint
chopped, plus more for garnish
1 tsp Lemon zest
1 tsp Lemon juice
plus more for serving
Sumac
for garnish
Aleppo pepper
crushed, 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

1	Heat oven
Preheat the oven to 425 °F.
2	Prepare zucchini for roasting	1
On a rimmed baking sheet, toss 1 pound halved baby zucchini with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper.
3	Roast	10
Spread the zucchini in an even layer and roast, stirring once, until tender, about 8 to 10 minutes.
4	Prepare lemon labneh	2
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.
5	Arrange zucchini	2
Place the zucchini over the labneh.
6	Serve
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!

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Roasted Baby Zucchini

Ingredients

Nutritional information

Heat oven

Prepare zucchini for roasting

Roast

Prepare lemon labneh

Arrange zucchini

Serve

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