Grilled Zucchini with Lemon Labneh and Za'atar

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  • 1 medium zucchini
  • 1 tablespoons olive oil
  • 4 ounces labneh (store bought or homemade)
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • Olive oil, for serving
  • 2 teaspoons or more za'atar, for serving (recipe here)


  1. Preheat the grill to medium heat.
  2. 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.
  3. In a small bowl, mix together the labneh, lemon zest, lemon juice, and salt.
  4. Before serving, drizzle the labneh with olive oil and sprinkle the zucchini and labneh with za'atar.