Roasted Zucchini and Shrimp With Za’atar Yogurt
Published May 22, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds zucchini, halved and sliced into ½-inch-thick half-moons
- 4tablespoons extra-virgin olive oil
- 1¼teaspoons fine sea or table salt, more to taste
- ½teaspoon red-pepper flakes, more as needed
- 1½pounds shelled extra-large shrimp
- 4teaspoons za’atar
- 1lemon, finely zested and juiced
- ⅔cup plain whole-milk yogurt
- 1garlic clove, finely grated or minced
- Chopped mint, cilantro or dill, for serving
Nutritional analysis per serving (4 servings)
329 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 38 grams protein; 970 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
- Step 1
Place rack 6 inches from broiler, and heat oven to 425 degrees. In a large bowl, toss together zucchini, 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon red-pepper flakes. Spread evenly on a rimmed sheet pan. Roast until the zucchini is nicely browned all over, about 25 minutes, tossing halfway through.
- Step 2
While the zucchini roasts, pat shrimp dry and add to the same bowl used for the zucchini (no need to wash it). Toss shrimp with the remaining 2 tablespoons olive oil, ½ teaspoon salt, remaining ¼ teaspoon red-pepper flakes, 2 teaspoons za’atar and all of the lemon zest. Let sit at room temperature while the zucchini roasts.
- Step 3
Remove zucchini from oven and turn the broiler to high. Add shrimp to the sheet pan with the zucchini, spreading it out evenly. Broil for 2 to 5 minutes, or until the shrimp just cooks through (watch it carefully so the shrimp don’t overcook).
- Step 4
Meanwhile, in a small bowl, whisk together yogurt, remaining ¼ teaspoon salt, half of the lemon juice, the remaining 2 teaspoons za’atar and the grated garlic. Taste and add more salt or lemon juice, if needed. If the mixture is very thick, stir in a little water to loosen it, then spoon it on top of the shrimp and zucchini, and sprinkle with chopped herbs. Serve, making sure to scoop up the pan juices.
Private Notes
Comments
Great flavors, but I agree with other comments that the oven seems like a good way to get zucchini mush. I cooked everything in a hot wok instead. Added half an onion with the zucchini too. Took the veggies out when browned but not too floppy, then cooked shell on shrimp in the wok and added veggies back at the end to mix. Yogurt sauce is critical to bring it together.
I make my own: 2 Tbs thyme 2 Tbs cumin 2 Tbs coriander 2 Tbs sesame seeds (I use a combination of white and black, but it's not necessary) 2 Tbs sumac 1 tsp salt (just regular) 1/2 tsp crushed red pepper flakes (if you have Aleppo Chili flakes use those instead)
I made this yesterday for a potluck and followed the suggestions here. Cut way back on the salt (a pinch here, a pinch there and none in the yogurt sauce). Added onions with the zucchini, and basically made no other changes. My "go to" red pepper is Aleppo. Drizzled with sauce and dotted with dill fronds, rather than chopping. One guest called it "spectacular."
Loved this. Don’t cut the zucchini too thin, toss or cut the roasting time. Recipe worked for me.
Following the advice of others here, I skipped the broiler and made this in a pan. Otherwise, I made it exactly as written, and my family and I really liked it. I didn't make a side, but I think this really needs some rice or a pita because it's so strongly flavored. The yogurt sauce is what makes it really special.
I used string beans (now in season) that I roasted with some shallot sections. That worked very well. Otherwise I did not alter the recipe. It was great!