Zucchini and labneh are one of the dreamiest combinations. There is something about labneh that makes it unique from forms of dairy, it is tangy, d...
Zucchini and labneh are one of the dreamiest combinations. There is something about labneh that makes it unique from forms of dairy, it is tangy, delicious and complex and we love it! However, it can be difficult to find sometimes. If you cannot get ahold of it you can easily substitute it with some full-fat Greek yogurt or sour cream, it will be equally as good. This dish takes a little bit more to cook than most vegetable dishes but we promise it is worth it.
- 2 zucchini, halved lengthwise
- ¼ cup olive oil
- 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 olive oil and place the zucchini slices. When you get one side charred flip and charr the other. About 5 min in total
On a flat plate place the labneh and move it around until it covers the entire plate. Add the zucchini, sprinkle the red pepper flakes, drizzle more olive oil and garnish with mint leaves and peanuts.
This recipe is so simple, yet is so delicious. We would recommend using our Vitality bottle for this recipe because the earthy undertones will nicely compliment the mint and this classic summer veggie! Check out more info on Vitality and the rest of our Vida Collection on the SHOP tab on our website!