Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Smashed Grilled Zucchini with Za’atar and Labneh
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 352
- Total Fat
- 34 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 40 milligrams
- Sodium
- 468 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 6 grams
Zucchini is a summer staple and perfect for grilling quickly and deliciously. Smashing zucchini is pretty fun, but the real reason we do it is to create the perfect craggy edges to soak up the marinade and get charred on the grill. A smear of creamy labneh seasoned with lemon and garlic forms the base of this dish and after piling on the tender zucchini, we finish it off with toasted pistachios and fragrant mint for crunch and freshness.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 352
- Total Fat
- 34 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 40 milligrams
- Sodium
- 468 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 6 grams
Ingredients
Smashed Zucchini:
Seasoned Labneh and Toppings:
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Directions
Special equipment:
a grill basket- For the smashed zucchini: Trim the ends off the zucchini and discard. Cut each zucchini in half crosswise, then smash with a meat mallet. The zucchini should be in large pieces with uneven, craggy edges; do not over-smash or the zucchini will be in pieces too small and might fall through the grill basket or grill grates.
- Whisk together the olive oil, lemon zest, lemon juice, garlic, za’atar, Aleppo pepper, 1 teaspoon salt and several grinds of black pepper in a 9-by-13-inch baking dish. Add the smashed zucchini and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Meanwhile, for the seasoned labneh and toppings: Whisk the labneh, olive oil, lemon zest, lemon juice, garlic, 1 teaspoon kosher salt and several grinds freshly ground black pepper in a medium bowl until smooth. Cover and refrigerate until ready to serve.
- Once the smashed zucchini has marinated, preheat a grill to medium-high for direct-heat grilling.
- Once hot, place the zucchini in a grill basket, leaving behind any residual marinade in the baking dish. Place the basket on the grill grates and close the lid. Grill, turning the zucchini halfway through, until charred in spots and just tender, 6 to 8 minutes. Return to the baking dish and toss in the marinade until evenly coated.
- To serve, smear the labneh in an even layer on a large serving platter. Top with the smashed zucchini. Scatter the mint and pistachios evenly over the top and sprinkle generously with za’atar.
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