Name: Smashed Grilled Zucchini With Za’atar And Labneh
Prep time: 30 min
Cook time: 8 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 medium (8-ounce) zucchini (about 2 pounds total); 1/4 cup olive oil; 2 teaspoons finely grated lemon zest; 2 tablespoons lemon juice; 1 clove garlic, finely grated; 2 teaspoons za’atar seasoning; 3/4 teaspoon Aleppo pepper; Kosher salt and freshly ground black pepper; 1 1/2 cups labneh; 1/4 cup olive oil (for labneh mixture); 2 teaspoons finely grated lemon zest (for labneh mixture); 3 tablespoons lemon juice (for labneh mixture); 1 clove garlic, finely grated (for labneh mixture); 1/3 cup fresh mint leaves, torn; 1/3 cup toasted pistachios, roughly chopped; Za’atar, for sprinkling

This smashed grilled zucchini with za’atar and labneh is a fresh and flavorful dish that makes the most of summer produce. Smashing the zucchini creates craggy edges that soak up a spiced marinade, then it’s grilled to smoky perfection. I love serving it over a bed of creamy labneh and finishing with pistachios and mint for a dish that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

I love how this recipe brings bold Mediterranean flavors with minimal effort. It’s light, vibrant, and satisfying—perfect for warm weather. The contrast between the smoky grilled zucchini, creamy labneh, and crunchy pistachios keeps each bite exciting. It’s also versatile enough to be a side dish or a standout vegetarian main.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the smashed zucchini:
4 medium (8-ounce) zucchini (about 2 pounds total)
1/4 cup olive oil
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
1 clove garlic, finely grated
2 teaspoons za’atar seasoning
3/4 teaspoon Aleppo pepper
Kosher salt and freshly ground black pepper

For the seasoned labneh and toppings:
1 1/2 cups labneh
1/4 cup olive oil
2 teaspoons finely grated lemon zest
3 tablespoons lemon juice
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
1/3 cup fresh mint leaves, torn
1/3 cup toasted pistachios, roughly chopped
Za’atar, for sprinkling

Directions

I start by trimming the zucchini and cutting each in half crosswise. Then I gently smash them using a meat mallet, just enough to create rough edges.
I mix olive oil, lemon zest and juice, garlic, za’atar, Aleppo pepper, salt, and pepper in a large dish, then toss in the smashed zucchini. I let it marinate in the fridge for at least 30 minutes.
While that chills, I whisk the labneh with olive oil, lemon zest, lemon juice, garlic, salt, and pepper until smooth, then refrigerate it until serving.
I preheat the grill to medium-high and place the zucchini in a grill basket, leaving behind the marinade. I grill the zucchini for about 6 to 8 minutes, turning once, until charred and tender. Then I toss them back into the marinade for extra flavor.
To serve, I spread the labneh across a platter, top it with the grilled zucchini, then scatter mint and pistachios on top. I finish with a generous sprinkle of za’atar.

Servings And Timing

This recipe makes 6 servings. It takes about 1 hour total, with 30 minutes of active time. It’s perfect for a summer cookout or a light but flavorful dinner.

Variations

I sometimes swap labneh for thick Greek yogurt or whipped feta for a different base.
Crushed red pepper flakes work well if I don’t have Aleppo pepper.
I’ve tried it with fresh dill or parsley in place of mint for a different herbal note.
For a heartier dish, I serve it over couscous, farro, or grilled flatbread.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in airtight containers. If possible, I keep the zucchini and labneh separate. To reheat the zucchini, I use a skillet or microwave briefly. I don’t recommend freezing this dish since the texture doesn’t hold up well.

FAQs

1. What Is Labneh And Can I Make It At Home?

Labneh is a thick, tangy yogurt cheese made by straining yogurt. I can easily make it at home by draining plain full-fat yogurt through cheesecloth overnight in the fridge.

2. Can I Make This Without A Grill?

Yes, I can use a grill pan on the stovetop or roast the zucchini in the oven at 425°F until it’s charred and tender.

3. Is This Dish Vegetarian?

Yes, this recipe is completely vegetarian and also naturally gluten-free.

4. Can I Use Different Vegetables?

Absolutely. I like using eggplant, summer squash, or thick-cut mushrooms when I want to switch it up.

5. What Can I Use If I Don’t Have Za’atar?

If I don’t have za’atar, I mix dried thyme, toasted sesame seeds, and a pinch of sumac to create a similar flavor.

Conclusion

This smashed grilled zucchini with za’atar and labneh is a perfect way to enjoy summer vegetables with bold, fresh flavors. I love how simple it is to make, yet it delivers a complex, satisfying taste. Whether I’m serving it as a side or making it the star of the meal, it always impresses.