Za’atar-Spiced Zucchini
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- Step 1
Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
- Step 2
Cut 1½ pounds zucchini into ½-inch-thick slices.
- Step 3
Stir ¼ cup za’atar and 2 tablespoons olive oil into a paste; season with salt and pepper.
- Step 4
Rub zucchini with za’atar and grill, turning once, until nicely browned and tender, 6 to 8 minutes. Garnish with parsley.
Private Notes
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Cooking Notes
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!
sandrasizer
Really helpful, especially for those of us who love zucchini; love za'atar; and who are in city apartments and don't have a grill.
SKF
put sliced zucchini/tromboncino on a rimmed baking sheet, sprayed with olive oil, sprinkled with za'atar, salt and pepper and roasted at 425 degrees, flipping after about 10 minutes. fantastic!
Flufflhead
Made as written and it was delicious. Next time though, I will add some grated Parmesan cheese on top at the very end.
Neel
Wow! This is my first time using zaatar and the spice and this recipe far far far exceeded my expectations. This was a beautifully simple dish. I pan fried the zucchini, mixed with some chopped tomatoes, and tossed with the leftover zaatar-oil paste and oil oil from the pan. Perfect iight lunch!
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.
Christine
Very good effort to flavor ratio! I planned on following the recipe then when I saw the volume and density of the paste, decided to add extra oil and toss instead of brushing the mixture on. Cooked on a gas grill medium heat using a basket for 6 min (along side some local trout). Will definitely make again.
Ada Shlanta
This was delicious! I tossed it together w mushrooms, onion, grape tomatoes and put it in the air fryer.
Mare
This was so easy but tasted so complex. We made a great vegetarian supper of this & the charred eggplant salad with mint & yogurt elsewhere on this site.
Stacey
As a person following a plant based diet, what could I serve with this? Tired of just over a grain....any ideas?
JJB
try adding some Balsamic to it, too!
Julia
I used one tablespoon of olive oil and a few tablespoons of za'atar to form a paste, then tossed it with the zucchini in a bowl. That coated the slices well. Sauteed it in a large frying pan rather than grilling and it was very good.
ScottR
brushed the oil on the zucchini slices and then sprinkled dry za'atar and sea salt
SKF
put sliced zucchini/tromboncino on a rimmed baking sheet, sprayed with olive oil, sprinkled with za'atar, salt and pepper and roasted at 425 degrees, flipping after about 10 minutes. fantastic!
M Knight
This recipe is unforgiving. I cooked it a hair too long, but I found both the flavors and texture unpleasant. A slight error, but the dish had no redeeming qualities. I highly recommend the nyt zucchini with shallots recipe instead.
quaasam
excellent. Simple and tasty.
Tomi
Nice and simple, I can imagine this working as a side with a lot of different mains.
MLE
Any chance the 1/4 cup Zaatar is too much? Seems out of proportion
Neel
Wow! This is my first time using zaatar and the spice and this recipe far far far exceeded my expectations. This was a beautifully simple dish. I pan fried the zucchini, mixed with some chopped tomatoes, and tossed with the leftover zaatar-oil paste and oil oil from the pan. Perfect iight lunch!
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