Grilled Zucchini with Hazelnut Sasla Verde & Labneh

Grilling is one of my favorite cooking methods for zucchini because it’s quick and lends a wonderful taste to the veggie, meaning you don’t have to add a ton of seasonings and spices. These zucchini are tossed with a simple mixture of olive oil, garlic powder, salt, pepper, and vinegar, then grilled until tender. And while they’d be delicious on their own, we’re upping the ante with an incredibly savory, flavor-packed Italian-style salsa verde (albeit with an untraditional twist)that’s brimming with parsley, lemon juice and zest, anchovies, garlic, capers, olive oil, and crunchy hazelnuts. A swish of tangy labneh ties the whole dish together while adding a creamy element that melds perfectly with the salsa verde. Hello, perfect summer side dish. 

STEP 1

Slice zucchinis into spears by slicing in half lengthwise, then slicing each half into four spears.

STEP 2

Toss with olive oil, salt, pepper, garlic powder, and vinegar.

STEP 3

Heat grill to medium heat, around 350°F. Place the zucchini on the grill, cover, and cook for 3 minutes. Flip and cook for 3 more minutes. You want the zucchini to be tender but not so cooked that it falls apar

For assembly: 

1 cup labneh:

Spread the labneh on your serving platter. Arrange zucchini spears on top, then spoon on about half of the salsa verde. Reserve the rest for people to add more while they eat. Enjoy, enjoy, enjoy.