Za’atar-Spiced Zucchini

By Mark Bittman

Za’atar-Spiced Zucchini
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
15 minutes
Rating
4(366)
Comments
Read comments

Za’atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.

Featured in: Za'atar-Spiced Zucchini

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • 1½pounds zucchini
  • ¼cup za'atar
  • 2tablespoons olive oil
  • Salt and pepper
  • Parsley, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

102 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 452 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.

  2. Step 2

    Cut 1½ pounds zucchini into ½-inch-thick slices.

  3. Step 3

    Stir ¼ cup za’atar and 2 tablespoons olive oil into a paste; season with salt and pepper.

  4. Step 4

    Rub zucchini with za’atar and grill, turning once, until nicely browned and tender, 6 to 8 minutes. Garnish with parsley.

Ratings

4 out of 5
366 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Marjorie L

I love za'atar, and it's a perfect seasoning for zucchini. I made this by putting the zucchini slices in a bowl and mixing with the oil and za'atar in the bowl.

I had only a frying pan (no grill), but that worked very well. Don't overcook!

JW

Oh, and I broiled the zucchini instead of grilling. It turned out really well.

JW

I brushed the oil on the zucchini slices and then sprinkled dry za'atar and sea salt on them. Delicious!

Katherine at home

Very versatile delicious dish. I roast 2 delicata squash cut 3/8” thick with 1 - 2 T olive oil. When done toss with 2 - 4 T. Zatar. Also great for a meatless dish when dotted with fresh goat cheese.

Mona

I’m a longtime vegetarian & I find Mark Bittman’s vegetarian recipes to be hit-or-miss. This was definitely a miss. True, the zucchini I had wasn’t good quality, & the stores have been out of my favorite brand of za’atar (Zesty Z), so I had to use a different brand. But this was pretty meh. It was marginally better topped with vegan parm. I live in a small NYC apartment, & have no grill, but a sauté pan over high heat worked. 2 tbs of oil wasn’t really enough to create a paste.

BH902

I added onions. So simple and delicious.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.