Courgettes with Za’atar, Roasted Garlic, and Labneh

This courgettes with za’atar, roasted garlic, and labneh recipe is one of my favourite courgette side dish recipes. The earthy spices, creamy tang, and sweet roasted garlic make it an elegant yet easy side, perfect for mezze spreads or as a fresh complement to grilled meats and flatbreads.

Course Side Dish

Cuisine Middle Eastern

Diet Vegetarian

Keyword Mezze

Prep Time 10

Cook Time 45

Servings Servings

Calories 174

Author Spooning & Forking

Ingredients

4 Courgettes about 500g, cut into thick rounds
4 tbsp Olive oil extra virgin
1 head Garlic whole
1½ tbsp Za'atar
200 g Labneh or thick, full fat Greek yoghurt if unavailable
½ tsp Sea salt to taste
1 tbsp Fresh Parsley or coriander, chopped, for garnish

Instructions

start by preheating the oven to 190°C. The garlic head gets the first treatment: slice off the top to expose the cloves, drizzle with a tablespoon of olive oil, wrap it in foil, and pop it into the oven. It’ll take about 35–40 minutes to turn soft and caramelised.
While the garlic roasts, toss the courgette rounds in a large bowl with the remaining olive oil, the za’atar, and sea salt. Once the garlic has about 20 minutes left, spread the courgettes out on a separate tray and roast them until tender and lightly golden on the edges. By the time the garlic is done, the courgettes are perfectly cooked and fragrant.
To serve, spread the labneh across a wide plate, pile the courgettes on top, and squeeze out some of the roasted garlic cloves here and there for pockets of sweet richness. A scattering of parsley or coriander finishes the plate.

Nutrition