Roasted Zucchini Meze with Basil and Walnuts

Ingredients

• 3 medium zucchini
• 1 cup strained yogurt (labneh or Greek yogurt)Instead: strained yogurt
• 2 cloves garlic (minced)
• 1/2 bunch fresh basil
• 1/2 tea glass crushed walnuts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp red pepper flakes

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Wash the zucchini, chop them into large cubes, and place them on a baking sheet lined with parchment paper.

2. 2

   Drizzle with 2 tablespoons of olive oil and salt, then roast in a 200°C (400°F) oven for 25 minutes until tender.

3. 3

   Let the roasted zucchini cool down to room temperature.

4. 4

   In a bowl, mix the strained yogurt, minced garlic, and finely chopped fresh basil.

5. 5

   Add the roasted zucchini to the yogurt mixture and gently mash to combine.

6. 6

   Transfer to a serving plate, top with crushed walnuts and olive oil infused with red pepper flakes.

Note. Make sure the zucchini are fully soft when roasting, as this gives the meze a velvety texture.