There are two different preparations of zucchini here: spiralized and grilled. If you don’t have a grill, you can just roast your zucchini or sauté them in a pan, but if you don’t have a spiralizer, you’re going to want one just for this. It’s an amazing kitchen tool, one you can have the most fun with.
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 4 large zucchini, divided
- kosher salt
- 5 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 1 1/2 cups labneh (ultra-strained yogurt), may substitute plain Greek yogurt
- 1 cup water
- 1/4 cup cilantro, minced
- 1/4 cup mint, minced, plus an extra sprig or two for garnish
- 8 ounces angel hair pasta
- 2 tablespoons lemon juice, preferably fresh
Instructions
- Zucchini slices: Cut 1 zucchini into ¼-inch rounds, place in a bowl, and toss with 1 tablespoon olive oil and a pinch of salt. Heat a grill pan to medium-high; cook zucchini until there’s a slight char on either side. Set aside.
- Zucchini “noodles”: Trim the ends off the remaining zucchinis, cut them in half vertically, and use a spiralizer to make long ribbons, yielding 8 cups of zucchini “noodles.” Set aside.
- Sauce: In a skillet over medium heat, add remaining 4 tablespoons of olive oil and the garlic. Once the garlic is fragrant (about 1 minute), turn the heat to low. Add the labneh and water; stir slowly, incorporating everything thoroughly. Season with a few pinches of salt, and allow mixture to slowly cook. Chop herbs and set aside. Meanwhile, cook the pasta in salted, boiling water to al dente (should take less than 3 minutes). Drain and add to the sauce, along with the zucchini noodles and chopped herbs; salt to taste. Mix well so the zucchini noodles and pasta are evenly sauced.
- Assemble the dish: Add the zucchini and pasta noodles to a serving dish; arrange the grilled zucchini slices around the edge. Finish with lemon juice, a bit of salt, and a mint sprig or two. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 258 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 10 g |
| Cholesterol | 7 mg |
| Sodium | 677 mg |
| Serving Size | 1 of 8 servings |
| Calories | 258 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 10 g |
| Cholesterol | 7 mg |
| Sodium | 677 mg |
Reviews
Honestly amazing
When it comes to the yogurt sauce…the pan needs to be as cool as possible and then warm gradually
Great flavors
The whole thing curdled……can’t say I thought it worked out!