This sunny dish celebrates the wonderful union of zucchini and tomatoes, that get along especially well in any context, but particularly when paired with creamy labneh and sumac pine nuts. Make this vegan by swapping out the labneh for dairy-free yoghurt, or omitting it completely- it’s still as delicious without.


  • 3 zucchini
  • 3 summer squash
  • 3 tablespoons olive oil
  • 75 g labneh, or thick-set Greek yoghurt
  • 1 tablespoon marjoram or oregano leaves, picked
  • Grated tomato salsa
    • 300 g ripe vine tomatoes , (about 3-4)
    • 2 tablespoons rose harissa
    • 1 garlic clove, peeled and crushed
    • 1 tablespoon coriander leaves, finely chopped
    • ½ tsp lemon zest
    • tsps lemon juice
  • Sumac pine nuts
    • 20 g pine nuts
    • ¼ teaspoon sumac
    • Flaked salt and black pepper


1. Preheat the oven to 240˚C (464˚F).
2. Take one of each zucchini/summer squash and thinly slice along its length into ribbons on a mandolin or with a peeler into a large mixing bowl. Add ¼ teaspoon of salt and mix well. Leave for 20 minutes to soften slightly.
3. Meanwhile, take the remaining zucchinis/squashes and cut at an angle into 3 cm pieces. Add to a large, parchment-lined roasting tray and mix with 1½ tablespoons of oil and ¼ teaspoon salt. Roast for 8-10 minutes, or until just cooked through and lightly browned. Set aside to cool completely.
4. Toast the pine nuts in a small frying pan over a medium-low heat for 6-8 minutes, stirring occasionally, until nicely coloured. Off the heat, add the sumac and 1½ tsp of oil and toss to coat. Leave to cool.
5. Make the tomato salsa by grating the tomatoes on the coarse side of a box grater directly into a bowl to catch the flesh and juices. Discard the skins. Mix in the remaining salsa ingredients with the remaining tablespoon of oil, ¼ teaspoon salt and a generous grind of pepper.
6. To serve, spread the labneh or yoghurt onto the base of a large plate. Pour away any juices that have collected in the bottom of the raw zucchinis, then add the roasted zucchinis and half of the salsa, tossing well to dress. Arrange this on top of the labneh then spoon over the remaining salsa and sprinkle over the nuts and marjoram leaves.


Yotam Ottolenghi


4 servings



European : Mediterranean



preparation times

• Prep: 15 Minutes
• Cook: 35 Minutes