Marinated zucchini with oregano, red wine vinegar on labneh

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Marinated zucchini with oregano, red wine vinegar on labneh

This is the perfect starter for a dinner party or meal, delicious zucchini with a good little vinegary kick. Serve alongside a rich main like BBQ meat or pasta. We recommend also serving some good crusty bread for mopping up the juices and the creamy labneh.

Prep Time: 5 min, Cook time: 30mins, marinade time: 4 hours

Serves 4

Ingredients

  • 6 medium sized zucchinis
  • 4 tbsp red wine vinegar
  • 2 tbsp The Good Grocer Collection Extra Virgin olive oil
  • 1 small garlic clove grated
  • 2 tsp dried oregano
  • 1 tsp salt
  • Zest and juice of 1 lemon
  • 2 tbsp fresh oregano leaves
  • 400g Greek yoghurt

Method

  1. For the labneh, strain the Greek yogurt overnight (or at least for 4 hours) using a fine tea towel, muslin or mesh bag.
  2. Finely slice the zucchini into thin rounds and heat a pan over a medium to high heat. Cook the zucchini in the dry pan for about 3 mins either side until they have a little colour and char. You will need to work in batches and be patient.
  3. Transfer the zucchini into a bowl.
  4. In a separate bowl combine the red wine vinegar, olive oil, garlic, oregano, salt, lemon zest and juice, and fresh oregano. Add the zucchini and toss well. Transfer to the fridge for at least four hours to allow the flavours to marinate.