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Roasted zucchini and labneh dip with mint

Time 1 hour
Yields Serves 4
Roasted zucchini and labneh dip with mint
(Bob Chamberlin / Los Angeles Times)
1

Heat the oven to 375 degrees. Cut the 2 smallest zucchini in rounds about three-eighths-inch thick and put them side by side in a small roasting pan or a foil pan. Cut the remaining zucchini in one-fourth by one-fourth by one-half-inch dice. Put them in another small roasting pan in a shallow layer.

2

Drizzle the zucchini dice with 1 tablespoon olive oil and sprinkle with salt and pepper. Drizzle the rounds with 2 teaspoons olive oil, without seasoning them.

3

Roast the zucchini rounds and the dice for 10 minutes. Turn over each zucchini round; stir the diced zucchini. Continue to roast the zucchini until the rounds are just tender, about 7 more minutes, and the dice are very tender, about 15 more minutes.

4

Heat the broiler. Sprinkle the zucchini rounds lightly with paprika. Broil them, checking often, until they are lightly browned, about 3 minutes. Transfer the rounds to a plate and sprinkle with salt and pepper.

5

Transfer the zucchini dice to a medium bowl and add one-half teaspoon dried mint. Cool to room temperature.

6

Add the garlic, yogurt, labneh and fresh mint to the diced zucchini. Mix gently. Season to taste with salt and pepper. Refrigerate for about 1 hour to marry the flavors.

7

To serve, spread the zucchini-yogurt mixture on a plate or platter. Drizzle with olive oil if you like. Garnish by sprinkling a ring of dried mint about halfway to the center of the plate. If you like, sprinkle with Aleppo pepper or cayenne. Set a mint sprig in the center. Arrange zucchini rounds around the edge.

You can find semi-hot Aleppo red pepper and labneh, Middle Eastern strained yogurt, usually labeled kefir cheese, at Middle Eastern markets. When pomegranate seeds are in season, they are a popular garnish for this type of dip.

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