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Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
1tablespoonextra-virgin olive oil
¼teaspoonsalt
¼teaspoonground pepper
½cuplabneh (see Tips) or whole-milk plain Greek yogurt
1tablespoonchopped fresh mint, plus more for garnish
1teaspoonlemon zest
1teaspoonlemon juice
Ground sumac for garnish
DirectionsPreheat oven to 425 degrees F.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.Mix labneh (or yogurt), mint and lemon zest in a small bowl. Smear on a serving platter.Arrange the zucchini on the labneh (or yogurt). Drizzle with lemon juice and sprinkle with sumac and more mint, if desired.TipsTips: Labneh is a thick, slightly salty Middle Eastern strained yogurt. Buy it at specialty grocery stores or DIY: Set a cheesecloth-lined colander over a deep bowl. Whisk 1/4 teaspoon salt into 4 cups whole-milk plain yogurt. Spoon into the cloth; refrigerate. Let drain for 12-24 hours.Originally appeared: EatingWell Magazine, May/June 2018
Directions
Preheat oven to 425 degrees F.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.Mix labneh (or yogurt), mint and lemon zest in a small bowl. Smear on a serving platter.Arrange the zucchini on the labneh (or yogurt). Drizzle with lemon juice and sprinkle with sumac and more mint, if desired.TipsTips: Labneh is a thick, slightly salty Middle Eastern strained yogurt. Buy it at specialty grocery stores or DIY: Set a cheesecloth-lined colander over a deep bowl. Whisk 1/4 teaspoon salt into 4 cups whole-milk plain yogurt. Spoon into the cloth; refrigerate. Let drain for 12-24 hours.
Preheat oven to 425 degrees F.
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.
Mix labneh (or yogurt), mint and lemon zest in a small bowl. Smear on a serving platter.
Arrange the zucchini on the labneh (or yogurt). Drizzle with lemon juice and sprinkle with sumac and more mint, if desired.
Tips
Tips: Labneh is a thick, slightly salty Middle Eastern strained yogurt. Buy it at specialty grocery stores or DIY: Set a cheesecloth-lined colander over a deep bowl. Whisk 1/4 teaspoon salt into 4 cups whole-milk plain yogurt. Spoon into the cloth; refrigerate. Let drain for 12-24 hours.
Originally appeared: EatingWell Magazine, May/June 2018
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Nutrition Facts(per serving)85Calories6gFat5gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
