A really simple recipe for fried courgettes (zucchini), spiced with za’atar and served on a bed of minted yoghurt. It’s one of those easy to make, but super delicious side dishes. Wolf it down all on its own for a light lunch or supper, or use it to accompany a main meal or as part of a mezze spread. It’s that versatile.
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For some reason we were unsuccessful with our courgette (zucchini) seeds this year. We sowed several and they all refused to come up. Luckily a friend gave us two of his plants and they are now producing loads.
Every year, I can’t wait for those first homegrown courgettes. But then, before I quite know what’s going on, they’ve filled up the fridge. Feel familiar? Because of this courgette glut, I try and come up with a new recipe each year, so we don’t get bored.
This courgette and za’atar side dish served with yoghurt is my latest and I’ve made it several times already. It’s delicious and so very simple to make.
What is Za’taar?
Za’taar is actually a herb. It’s a type of oregano, also called Syrian oregano, Origanum syriacum. It’s a rare and precious plant, much prized as the main ingredient in the Middle Eastern spice mix which bears its name.
Because yes, we know za’taar more commonly as a flavoursome Middle Eastern spice mix. Traditionally, this consists of the herb za’taar as well as toasted sesame seeds, thyme, salt and dried sumac. It’s sumac that gives it a unique zesty tang. Some mixes may also contain additional herbs or spices such as marjoram, parsley or cumin.
Given that Origanum syriacum is hard to get hold of, most commercial za’taar mixes are made with the more commonly found Origanum vulgare.
In the Middle East, za’atar is most often eaten with bread dipped in olive oil or labneh. But there are many other uses for it, including this excellent way to spice up courgettes.
Courgettes With Yoghurt
I find Middle Eastern cuisine a huge inspiration when it comes to cooking. I love the layers of flavour and wholesome dishes packed with vegetables, herbs and spices. When it comes to courgettes, I often pair it with sumac. The lemony notes lift the blandness you can sometimes get with courgettes.
This courgette (zucchini) recipe works particularly well as a light lunch or supper, part of a mezze meal or as an accompaniment to other Middle Eastern dishes. Surprisingly, however, it also pairs well with Mexican dishes.
Courgettes cooked with za’atar are delicious in their own right. But accompany them with some lemony minted yoghurt and they notch up several levels.
There are only four ingredients needed to cook the courgettes and only three to make the minted yoghurt. There, I told you it was simple.
Courgettes (zucchini) with Yoghurt: Step-by-Step
Although this courgette recipe is incredibly simple, I’ve included a step-by-step guide in case it’s useful. You’ll also find a few helpful hints as you go along.
1. Chop courgette
Either use a large courgette (zucchini) or two smaller ones. Wash the courgette (s) and remove the top and bottom. Then chop it into bite size chunks.
Courgettes are possibly the easiest vegetables to chop and they take seconds.
2. Fry courgette chunks
Warm olive oil up in a non-stick pan over a moderate to high heat. Use extra virgin olive oil if you can. The better quality the oil, the more delicious your courgettes will taste. When there are so few ingredients, every one counts.
Slide the courgette chunks into the pan and fry for three minutes, stirring occasionally.
I use a cast iron skillet*. It’s my favourite pan by far and I use it a lot. It’s heavy to handle, but if you treat it well it rarely requires more than a quick wipe with a paper towel to clean.
3. Add za’atar
Sprinkle the za’atar and salt over the courgettes. That’s pretty much job done for the courgettes with only four ingredients needed.
Fry for a further four to five minutes, stirring occasionally. The courgette pieces should be just about cooked, but not mushy or brown.
Leave to cool slightly whilst you make the yoghurt.
Top Tip
Use your favourite spice mix instead of za’atar. Charmoula is good, but so is zhug or harissa. Or swap for dukkah and sprinkle it over the top once cooked.
4. Chop mint
Whilst the courgettes are cooling, prepare the mint and yoghurt.
Wash the mint, detach the leaves from the stalks, unless they’re nice and soft. Chop the leaves as finely as you can. The finer the mint, the more the flavour is distributed. I use a sharp knife, but you can get special herb choppers*.
5. Stir yoghurt
Spoon the yoghurt into a mixing bowl and add the mint and lemon juice. Give it a good stir.
6. Assembly
You’re now ready to assemble the final dish of courgettes with za’atar and yoghurt.
Spoon the yoghurt over a serving plate or bowl. Pile the courgettes over the top and drizzle with any oil left in the pan or extra if needed.
Courgettes don’t generally soak up much oil, but how much oil is left will depend on the courgettes, the pan, the heat and the time.
Serve the courgettes warm or at room temperature.
Courgettes With Yoghurt: Change it Up
Make Your Own Labneh
Labneh is very similar to Greek yoghurt, but it’s usually thicker as it’s strained for longer. It also usually contains salt. If you were in the Middle East, you’d likely be served labneh rather than Greek yoghurt in this type of dish.
If you want to have a go at making your own, it’s very easy, but it takes a while to strain.
Mix half a teaspoon of sea salt with five hundred grams of natural yoghurt. Line a sieve with a muslin cloth or tightly woven tea towel. Place the sieve over a bowl, then pour the yoghurt into the cloth lined sieve.
Gather the cloth edges together and tie with a piece of string or elastic band. Hang it up on a cupboard door handle or kitchen tap with the bowl underneath and leave the whey to drip out for twelve hours.
This should be about right for this courgette recipe. If you want an even thicker consistency, however, just leave it for a few more hours. Check it periodically until you get the consistency you’re looking for.
Courgettes (Zucchini) With Yoghurt: Additions
- Spice your courgettes up further and add half a teaspoon of mild aleppo chilli flakes (pul biber in Turkey) along with the za’atar. Or try a pinch of hot chilli flakes instead.
- Add minced garlic to the yoghurt, along with the lemon and mint.
- For something a bit more substantial, scatter crumbled feta cheese or goat’s cheese over the top.
- Scoop the courgettes and yoghurt up with crusty bread or fill warm pittas with it instead.
Go Vegan
Serve the courgettes on a bed of lemony hummus instead of yoghurt. This will provide some protein as well as creaminess and contrasting flavour. Either make your own, or stir some lemon juice into a pot of commercial hummus.
You could try a natural vegan yoghurt, but I’ve not yet found one with the right flavour profile and consistency for this dish.
Other Middle Eastern Inspired Recipes You Might Like
- Barley bowl with spiced aubergine, chickpeas and tomato
- Caramelised onion and yoghurt dip
- Chocolate shakshuka with goat’s cheese
- Fasulye with dukkah roasted tofu
- Homemade falafel with fava beans
- Stuffed peppers in tomato sauce
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this dish of courgettes with yoghurt and za’atar, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more courgette recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course. You can also find over seventy recipes from food bloggers around the world in this post for All The Courgette Recipes You Will Ever Need.
Choclette x
Courgettes With Minted Yoghurt. PIN IT.
Courgettes with Za’atar and Yoghurt – The Recipe
Courgettes With Za’atar and Yoghurt
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large courgette (zucchini) or two small ones – cut into bitesized chunks
- 1 tsp za’taar spice mix
- ¼ tsp sea salt
- 2 sprigs fresh mint leaves removed and finely chopped
- 5 tbsp Greek yoghurt
- ¼ lemon or lime – juiced
Instructions
- Heat the olive oil in a non stick pan over a medium heat. I use my cast iron skillet for this sort of cooking.2 tbsp extra virgin olive oil
- Throw in the courgette chunks and fry, stirring once or twice for three minutes.1 large courgette (zucchini)
- Add the za’taar and salt and continue to cook, stirring occasionally for a further five minutes to until the courgettes are just cooked through, but neither soggy nor charred.1 tsp za’taar spice mix, ¼ tsp sea salt
- Leave in the pan for a few minutes to cool a bit.
- Meanwhile stir the yoghurt, mint and citrus juice together.2 sprigs fresh mint, 5 tbsp Greek yoghurt, ¼ lemon
- Spoon the yoghurt over a serving plate. Pile the courgettes over the top and drizzle with any oil left in the pan. If there’s not enough, drizzle some fresh good quality extra virgin olive oil on instead.
- Best served warm or at room temperature.
Notes
- Spice your courgettes up further and add half a teaspoon of mild aleppo chilli flakes (pul biber in Turkey) along with the za’atar. Or try a pinch of hot chilli flakes instead.
- Add minced garlic to the yoghurt, along with the lemon and mint.
- For something a bit more substantial, scatter crumbled feta cheese or goat’s cheese over the top.
- Scoop the courgettes and yoghurt up with crusty bread or fill warm pittas with it instead.
Nutrition Estimate
Sharing
I’m sharing this recipe for za’atar courgettes and minted yoghurt with My Dinner for #CookBlogShare.
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Chloe says
Love this idea and I’m especially intrigued to try and make my own labneh!
Choclette says
You mean you make your own butter, but have not tried labneh?
Pauline says
This looks really delicious and quite easy to make. I love Middle Eastern cuisine. Zucchinis are in season here so this is perfect. So pleased I found your blog. Sign me up. Thanks.
Choclette says
Thank you Pauline. We’re eating courgettes pretty much every day now. This recipe or a variation of it is the one I’m making most.
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this looks a lovely starter 🙂
Choclette says
It’s such a quick and easy dish to put together. We’ve been eating this or a variation of it a lot this season.
Marita says
What a great recipe. I love the middle eastern twist, I will definitely try this recipe.
Choclette says
Middle Eastern food is one of my favourite cuisines, but it’s especially good in summer.
sherry says
this sounds very tasty. i like zucchini, and it would be great with the flavourings you have here.
Choclette says
It’s just fabulous for summer preparation and eating. Which is just as well as we have a fridge full of them.
Janice Pattie says
My fridge is overflowing with courgettes, so your recipe is very timely. Lovely flavours and so easy to make.
Choclette says
It surprises me ever year how fast those courgettes come once they get going.
Kat (Kat's Veg Kitchen) says
It looks delicious, I am loving courgette season!
Choclette says
It’s fantastic, though I’m finding it hard to keep up at the moment. Guess what we’re having for dinner tonight?
Kate says
How gorgeous Choclette – our courgettes will be ready in a week or two and I’m definitely going to give this a go. Like the idea of using hummus as a vegan alternative.
Choclette says
Lovely Kate, thank you. It works really well with hummus. But it does need to be lemony. Extra lemon juice will give it that zip and also make for a less stiff consistency.
annette wass says
will definitely give this a go -what’s not to like – -lovely tasty ingredients and super simple!
Choclette says
Exactly Annette. I’ve made it a few times already this month. We have a lot of courgettes.
angiesrecipes says
Love Zaatar! This is a perfect summer dish.
Choclette says
There are so many gorgeous spice mixes from that part of the world.