Roasted Zucchini with Yogurt, Dukkah, & Sumac

I truly love this roasted zucchini and yogurt dish. It's topped with dukkah, sumac, and mint. The flavors go together beautifully! It's fresh and bright and a very exciting side dish!

Roasted Zucchini with Yogurt, Dukkah, & Sumac

I'm going to address what I perceive may be your concerns about this dish - namely, is it weird to put zucchini on top of yogurt? And, doesn't it get soggy?

First, sure it may be slightly weird, but it's super delicious so treat it like a fancy restaurant dish (you know the kind, with the parsnip puree streak under the steak) and you'll enjoy it. Also, this isn't like eating a bowl of yogurt with fruit on top, this is a very thin layer of yogurt that you're treating like a sauce. 

Second, it will get soggy if you leave it for too long. So, if you're prepping this for a dinner party and you've got lots of other food going, then cook the zucchini and do the yogurt spread but only add the zucchini right before it goes out to the table. 

There are a lot of add-on flavors in this dish: sumac, dukkah, lemon, and mint - they're all important though. If you remove one, do make sure to sub something else in its place, as the beauty of this dish is its layers of flavor. 

Roasted Zucchini with Yogurt, Dukkah, & Sumac
Roasted Zucchini with Yogurt, Dukkah, & Sumac

I hope you enjoy this roasted zucchini with yogurt dish as much as we do! It's one of our favorite side dishes and I think it could be yours too. Enjoy!

roasted zucchini slices, zucchini yogurt recipes, zucchini recipes side dish, best zucchini recipes side dish
vegetarian, side dish, sumac, zucchini, yogurt
Middle Eastern
Yield: 4 side servings

Roasted Zucchini with Yogurt, Dukkah, & Sumac

You will love this roasted zucchini and yogurt dish. It's topped with dukkah, sumac, and mint. The flavors go together beautifully!

prep time: 10 minscook time: 12 minstotal time: 22 mins


  • 1/2 cup mint leaves, divided
  • 1 cup plain Greek yogurt 
  • 2 tablespoons fresh squeezed lemon juice, divided
  • 3 tablespoons dukkah spice*, divided
  • 1 1/2 teaspoons salt, divided
  • 2 medium (10 ounces) zucchini, halved then cut into 1/2" strips
  • 2 tablespoons olive oil
  • 1/2 teaspoon sumac


  1. Heat a grill pan over medium-high heat or turn your BBQ grill heat on to high. 
  2. Coarsely chop 1/4 cup of the mint leaves and finely chop 1/4 cup. 
  3. Combine the finely chopped mint, yogurt, 1 tablespoon of lemon juice, 1 tablespoon dukkah, 1/2 teaspoon salt in a medium bowl. Stir and set aside. 
  4. Place the zucchini sticks in a large bowl and drizzle with olive oil and remaining salt. Toss to combine. 
  5. If using a grill pan, place the zucchini sticks across the pan in a single layer. Do not crowd the pan. 

    If using a BBQ grill, reduce the heat to medium-high and play the zucchini in a single layer across the grill. Close the lid. 

    Cook the zucchini on each side for 4 to 5 minutes or until zucchini is becoming translucent and grill marks have formed. 
  6. Meanwhile, spread the yogurt in an even layer across a large plate or shallow bowl. 
  7. When the zucchini sticks are cooked, spread them out across the yogurt. Top with the sumac, remaining dukkah, mint, and lemon juice.
  8. Serve immediately. 


* To see how to make or buy dukkah, visit our Dukkah Spice Guide - 

If you can't find or don't want to make dukkah, use slivered toasted almonds in its place.



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