Charred Zucchini and Labne Dip

Name: Charred Zucchini and Labne Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) medium zucchini, unpeeled, cut lengthwise into ¼-inch (6 mm) planks; 1 cup (240 ml) labne (strained yogurt), full-fat, at room temperature; 2 cloves (10 g) garlic cloves, minced; 4 tbsp (60 ml) extra-virgin olive oil, divided; ¼ cup (10 g) fresh mint leaves, finely chopped; 2 tbsp (30 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper; ½ tsp (1 g) sumac (optional garnish) (optional); 2 tbsp (20 g) toasted pine nuts (optional garnish), lightly toasted (optional)

From the MyKitchenBank Kitchen

A silky Middle Eastern dip combining charred zucchini with thick, tangy labne (strained yogurt), brightened with fresh mint and garlic. The zucchini is blackened over high heat to develop smoky depth, then folded into creamy labne for a dip that's equally at home as a mezze course or a vegetable spread. Serve warm or at room temperature with pita, crackers, or fresh vegetables.

Prep: 15 min
Cook: 15 min
Total: 30 min
Makes: About 2 cups (480 ml)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients ready before you start—charring happens quickly
Pat zucchini dry with paper towels so they char rather than steam
Use labne at room temperature so it blends smoothly into the dip

1
Prepare and dry zucchini
- Pat the zucchini planks thoroughly dry on both sides with paper towels.
- This removes surface moisture so they will char rather than steam.
- Arrange them on a clean kitchen towel if needed while you work.
+ Show details− Hide details
Tip: Wet zucchini will release steam and won't char properly; dry them well for the best flavor.
2
Heat skillet and char zucchini
- Set a large cast-iron skillet or heavy-bottomed pan over medium-high to high heat.
- Once very hot (about 3 minutes), add 2 tablespoons (30 ml) of the olive oil and swirl to coat.
- Working in batches to avoid crowding, lay zucchini planks in a single layer.
- Let them char undisturbed for 2–3 minutes on the first side until deep golden-brown and blackened at the edges.
- Flip and char the second side for 1–2 minutes.
- Transfer to a cutting board.
- Repeat with remaining oil and zucchini.
+ Show details− Hide details
Ready when: Zucchini is deeply charred and blackened at edges, with tender flesh inside.
Tip: Don't move the zucchini too early; let it sit undisturbed so you get dark, caramelized char marks.
3
Chop charred zucchini
- Once cool enough to handle, roughly chop the charred zucchini into bite-sized pieces (about ½ inch / 1 cm).
- You should have about 2 cups (400 g) of cooked zucchini.
4
Combine labne and flavorings
- In a medium mixing bowl, place the labne at room temperature.
- Add the minced garlic, lemon juice, half the chopped mint, and a pinch each of salt and black pepper.
- Stir until smooth and evenly combined.
+ Show details− Hide details
Tip: Room-temperature labne incorporates smoothly; cold labne can be lumpy.
5
Fold in charred zucchini
- Gently fold the charred zucchini into the labne mixture using a wooden spoon, stirring just until combined.
- The dip should have visible flecks of zucchini throughout, with a marbled appearance.
- Taste and adjust with salt, pepper, or lemon juice as needed.
+ Show details− Hide details
Ready when: Zucchini is evenly distributed and the dip is a creamy, pale green with dark specks.
Tip: Fold gently—you want texture from the zucchini pieces, not a smooth purée.
6
Transfer and garnish
- Spoon the dip into a serving bowl.
- Drizzle with the remaining 2 tablespoons (30 ml) of olive oil.
- If using, scatter the remaining fresh mint over the top, and finish with a light sprinkle of sumac and toasted pine nuts for color and crunch.
+ Show details− Hide details
Tip: The drizzle of olive oil and bright garnishes add visual appeal and an extra layer of flavor.

Good to know

Tips

For deeper char and smokier flavor, use a grill or grill pan instead of a skillet—this is especially good on a summer day.
Labne is increasingly available in specialty and Middle Eastern markets, but if you can't find it, strain Greek yogurt overnight in a fine-mesh sieve lined with cheesecloth for a close substitute.
This dip pairs beautifully with warm pita bread, crispy crackers, or fresh vegetable sticks like radishes, cucumbers, and bell peppers.
Make it a grain bowl component: dollop a spoonful onto warm quinoa or couscous with roasted vegetables and crumbled feta for a light lunch.

Make ahead

Char the zucchini and chop it up to 1 day ahead; store in an airtight container in the refrigerator. Combine with labne up to 4 hours before serving for the best flavor. Add fresh mint garnish just before serving.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Serve chilled or let come to room temperature before serving. Do not freeze.

Substitutions

labne (strained yogurt), full-fat → Greek yogurt (strained through cheesecloth for 30 minutes) or thick, full-fat sour cream. Both will give a creamy base, though labne's tang is distinctive. Strain Greek yogurt to achieve labne's thickness.
fresh mint leaves → fresh parsley or a combination of parsley and cilantro. Parsley is earthier and milder; cilantro adds a bright, slightly peppery note. Both complement charred zucchini well.
sumac (optional garnish) → extra lemon zest or a pinch of paprika. Sumac adds tartness and color; lemon zest provides tang, while paprika adds warmth and a deeper hue.
toasted pine nuts (optional garnish) → toasted walnuts, almonds, or sunflower seeds. Any toasted nut or seed will add crunch; walnuts bring earthiness, almonds add sweetness, and seeds offer a lighter texture.