Zucchini and labneh are one of the dreamiest combinations! There is something about labneh that makes it unique from other forms of dairy. It is tangy, delicious and complex. However, it can be difficult to find so if you cannot get ahold of it you can easily substitute it with some full-fat Greek yogurt or sour cream. Let's get cooking!
- 2 zucchini, halved lengthwise
- Salt and pepper to taste
- 1 tsp garlic powder
- 1/2 cup of labneh, Greek yogurt or sour cream
- 1 lemon, sliced
- ½ cup of mint
- 1 tsp red pepper flakes
- 2 tbsp chopped peanuts
Heat up a grill pan on high, add one tablespoon of Olivo Amigo Extra-Virgin Olive Oil and place the zucchini slices on the pan. When you get one side charred, flip and charr the other. ~5 mins for both sides depending on heat
On a flat plate place the labneh and spoon it around until it covers the entire plate. Add the zucchini, sprinkle with red pepper flakes, drizzle with olive oil and garnish with mint leaves and peanuts.
This recipe is so simple, yet is so delicious. We recommend using our Vitality Extra-Virgin Olive Oil for this recipe because the earthy undertones will nicely compliment the mint and this classic veggie!