Zucchini labneh meze Calories

To make zucchini labneh meze, grate zucchini and sauté it until tender and most of its liquid has evaporated. Let it cool completely, then mix it with labneh, garlic, salt, and any herbs or toppings you like.

Zucchini labneh meze usually turns watery when the zucchini releases liquid after cooking or is mixed with labneh while still warm. Cook off the excess moisture, cool the zucchini fully, and drain or gently squeeze it if it is especially wet.

No, peeling zucchini for zucchini labneh meze is optional. The skin of young zucchini is tender, so washing and grating it with the peel on works well; peel it only if you prefer a smoother, more uniform-looking dip.

Yes, thick Greek yogurt can replace labneh in zucchini labneh meze, though the result will usually be tangier and less rich. Strain runny yogurt through a fine sieve or clean cloth first so the finished meze keeps a creamy texture.

Serve zucchini labneh meze with warm pita, flatbread, or crackers, or alongside grilled fish, kebabs, and other small plates. It also works as a cool dip with sliced vegetables when you want a lighter snack.

Yes, zucchini labneh meze can be made ahead and kept covered in the refrigerator. Making it several hours before serving gives the garlic and herbs time to flavor the mixture; add delicate herbs or crunchy toppings just before serving.

Zucchini labneh meze is best eaten within about 2–3 days when stored in a sealed container in the refrigerator. Use a clean serving spoon each time, and discard it if it develops an off smell or unusual appearance.

Zucchini labneh meze is usually served cold or chilled, not hot. Cool the cooked zucchini before mixing it with labneh, then refrigerate the finished meze briefly so it firms up and is easy to serve as a dip.

Yes, you can make zucchini labneh meze without garlic. The zucchini and labneh still make a creamy, savory base; use dill, mint, lemon zest, or a little black pepper to add flavor without the sharpness of garlic.