Zucchini, Mint and Yogurt Spread
We get a lot of recipe inspiration from restaurant dishes. One recent meal inspired not only a recipe, but a serving idea, as well. We tried a trio of dips at Chickpea, a Middle Eastern restaurant in Chicago, and the one that really got our attention was a zucchini, mint and yogurt spread called Koosa ma Laban. But we were also quite taken with all the wonderful colors in the restaurant’s decor and serving plates.
Ingredients
- 1 large zucchini, sliced lengthwise and cut into 1-inch half-moons
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt or labneh
- 2 tablespoons mint, roughly chopped
- Zest of 1 lemon
- Salt and pepper
- Green olives for garnish (optional)
- 1 large zucchini, sliced lengthwise and cut into 1-inch half-moons
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt or labneh
- 2 tablespoons mint, roughly chopped
- Zest of 1 lemon
- Salt and pepper
- Green olives for garnish (optional)
- Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat.
- Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed.
- Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired.
- Serve with pita wedges or sliced vegetables.