When you’re in the mood for something light, flavorful, and unfussy, this Grilled Zucchini with Lemon & Labneh hits the mark every time. It’s a dish I find myself making on repeat during warm months — especially when we’re grilling something like swordfish, lamb, or chicken and just need a simple side that doesn’t feel like an afterthought.
The zucchini gets sliced into long, thin ribbons and tossed in olive oil, salt, and pepper — nothing more. When grilled, those ribbons char just enough to bring out their natural sweetness and develop a little smokiness. It’s that beautiful balance of tender and crisp that zucchini does so well on the grill.
But the real magic is the bed of labneh underneath. Thick, creamy, tangy — it’s the perfect contrast to the warmth of the zucchini. I like to finish the whole thing with a splash of lemon juice, some zest for brightness, and a handful of fresh dill. It’s a small touch that makes the dish feel complete, fresh, and intentional.
This side dish is incredibly versatile. It works just as well next to grilled meats or fish as it does as part of a mezze platter. You could even serve it with warm pita or flatbread and call it lunch.
And if you’re entertaining? This dish looks stunning plated and takes almost no effort. A few humble ingredients become something elegant, layered, and flavorful.
Fresh, light, and endlessly adaptable — it’s one of those sides that quietly steals the show.
🍷 Wine Pairing Notes
- Sauvignon Blanc – Crisp and herbal with bright acidity
- Vermentino – Subtle citrus and salinity to match the labneh
- Dry Rosé – Refreshing, with just enough structure for the charred zucchini
Grilled Zucchini with Lemon & Labneh
Description
Grilled zucchini ribbons layered over creamy labneh, brightened with lemon and fresh dill. A light and elegant summer side dish.
Ingredients
Instructions
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Prep the Zucchini
Slice zucchini lengthwise into thin ribbons using a sharp knife or mandoline. Toss with olive oil, salt, and pepper. Let marinate for 5–10 minutes while the grill preheats.
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Grill
Preheat your outdoor grill (or grill pan) to medium-high heat. Grill zucchini ribbons for 2–3 minutes per side, or until lightly charred and tender but not mushy. Remove and let cool slightly.
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Assemble
Spread labneh onto a serving plate or shallow dish in a smooth layer. Arrange grilled zucchini over the top. Squeeze fresh lemon juice over the dish, then top with lemon zest and a generous sprinkle of chopped dill.
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Serve
Serve warm or at room temperature as a side dish or mezze plate.
