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Zucchini with Lemon, Za’atar and Tahini Yogurt

Zucchini with Lemon, Za’atar and Tahini Yogurt

By Rose HattabaughSeptember 17, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

Silky, supple broiled zucchini slices are paired with tangy, tahini-enriched yogurt and finished with toasted walnuts for this simple side or starter. Bracing lemon, both zest and juice, along with pungent garlic, za’atar (a Levantine spice, seed and herb blend) and fresh herbs provide bold flavor accents. Serve this with warmed flatbread for dipping into the tahini-yogurt sauce.

Tip

Don’t overcook the zucchini. Lightly charred slices have the best flavor and appearance, but broilers vary in heat output, so monitor their progress. It’s better to err on the side of scant browning and just tender texture than to char the zucchini to the point of being overcooked, as the slices will become mushy and lifeless.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 1

    tablespoon grated lemon zest, plus ¼ cup lemon juice

  • 1

    tablespoon za’atar

  • 2

    medium garlic cloves, finely grated

  • Kosher salt and ground black pepper

  • 3

    medium zucchini (about 1½ pounds total), sliced into ¼-inch rounds

  • 1

    cup plain whole-milk yogurt

  • 3

    tablespoons tahini

  • ½

    cup walnuts, toasted and roughly chopped

  • ½

    cup chopped fresh mint OR basil

Step 1

Heat the broiler with a rack about 4 inches from the element.

In a large bowl, whisk together the oil, lemon juice, za’atar, garlic, ¼ teaspoon salt and ½ teaspoon pepper. Measure 3 tablespoons of the mixture into a small bowl and set aside.

Step 2

To the oil-lemon juice mixture remaining in the large bowl, add the zucchini and toss.

Distribute the slices in an even layer on a rimmed baking sheet, then broil until tender and lightly charred on both sides, 10 to 15 minutes, flipping the slices with a wide metal spatula about halfway through. Drizzle the zucchini with 1 tablespoon of the reserved oil-lemon juice mixture.

Step 3

Into the remaining 2 tablespoons oil mixture, whisk the lemon zest, yogurt, tahini and ¼ teaspoon each salt and pepper.

Spread the yogurt mixture on a serving platter, place the zucchini on top and sprinkle with the walnuts and mint.