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Zaatar Zucchini Labneh Dinner Recipe Middle Eastern

Za'atar Zucchini Labneh Dinner Recipe (Middle Eastern) 🥒🧀

Za'atar Zucchini Labneh Dinner is a delightful Middle Eastern dish that combines the earthy flavors of za'atar-spiced roasted zucchini with creamy, tangy labneh. This dish is not only visually appealing but also offers a beautiful balance of textures and flavors, making it a perfect vegetarian dinne
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 2 medium zucchini sliced into half-moons
  • 1 tablespoon za'atar spice blend
  • 1/2 teaspoon cumin ground
  • 3 cloves garlic minced
  • 1 cup labneh strained yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons olive oil extra virgin
  • salt and pepper to taste
  • 1 tablespoon fresh parsley chopped for garnish
  • 1 teaspoon pomegranate seeds for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). In a large bowl, combine the sliced zucchini, olive oil, za'atar, cumin, minced garlic, salt, and pepper. Toss until the zucchini is well coated.
  • Spread the seasoned zucchini evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the zucchini is tender and slightly caramelized, stirring halfway through.
  • While the zucchini is roasting, prepare the labneh by mixing it with lemon juice, a pinch of salt, and a drizzle of olive oil until smooth and creamy.
  • Once the zucchini is done, remove it from the oven and let it cool slightly. To serve, spread a generous layer of labneh on a serving platter and top with the roasted zucchini.
  • Garnish with chopped parsley and pomegranate seeds for an added burst of color and flavor. Drizzle with extra olive oil if desired.

Notes

Tip 1: For added depth of flavor, you can marinate the zucchini in olive oil and za'atar for 30 minutes before roasting.
Tip 2: Leftover labneh can be stored in the refrigerator for up to 5 days.
Variation: Try adding roasted cherry tomatoes or chickpeas for a different texture.