- Preheat the grill to medium heat.
- Trim ends off zucchini and cut zucchini in half, horizontally. Take each half, cut in half lengthwise and then cut each zucchini pieces into 3 or 4 wedges. Alternatively, you can cut the zucchini into 1/4″ thick slices but I prefer the wedges. Toss with olive oil and place on the hot grill. Cook on each side for 3 to 4 minutes, turning once. Zucchini should have nice grill marks and be cooked through.
- In a small bowl, mix together the labneh, lemon zest, lemon juice, and salt.
- Before serving, drizzle the labneh with olive oil and sprinkle the zucchini and labneh with za’atar.