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(370)
Comments
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Za’atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.

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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.

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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.

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Ratings

4 out of 5
370 user ratings
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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.

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