Roasted Zucchini and Shrimp With Za’atar Yogurt

Roasted Zucchini and Shrimp With Za’atar Yogurt

This simple, colorful sheet-pan meal combines caramelized chunks of zucchini and tender shrimp. The zucchini is given a head start in the oven so it can turn deeply brown, while the shrimp marinate in a mix of za’atar and lemon zest, absorbing the flavors. Then, the shrimp is added to the sheet pan, and everything is quickly broiled before being dolloped with an herby, garlicky yogurt sauce. Don’t slice the zucchini too thin: This dish benefits from the texture of thick, meaty pieces.

Yield: 4 servings

1 ½ pounds zucchini, halved and sliced into ½-inch-thick half-moons

4 tablespoons extra-virgin olive oil

1 ¼ teaspoons fine sea or table salt, more to taste

½ teaspoon red-pepper flakes, more as needed

1 ½ pounds shelled extra-large shrimp

4 teaspoons za’atar

1 lemon, finely zested and juiced

⅔ cup plain whole-milk yogurt

1 garlic clove, finely grated or minced

Chopped mint, cilantro or dill, for serving

Place rack 6 inches from broiler, and heat oven to 425 degrees. In a large bowl, toss together zucchini, 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon red-pepper flakes. Spread evenly on a rimmed sheet pan. Roast until the zucchini is nicely browned all over, about 25 minutes, tossing halfway through.

While the zucchini roasts, pat shrimp dry and add to the same bowl used for the zucchini (no need to wash it). Toss shrimp with the remaining 2 tablespoons olive oil, ½ teaspoon salt, remaining ¼ teaspoon red-pepper flakes, 2 teaspoons za’atar and all of the lemon zest. Let sit at room temperature while the zucchini roasts.

Remove zucchini from oven and turn the broiler to high. Add shrimp to the sheet pan with the zucchini, spreading it out evenly. Broil for 2 to 5 minutes, or until the shrimp just cooks through (watch it carefully so the shrimp don’t overcook).

Meanwhile, in a small bowl, whisk together yogurt, remaining ¼ teaspoon salt, half of the lemon juice, the remaining 2 teaspoons za’atar and the grated garlic. Taste and add more salt or lemon juice, if needed. If the mixture is very thick, stir in a little water to loosen it, then spoon it on top of the shrimp and zucchini, and sprinkle with chopped herbs. Serve, making sure to scoop up the pan juices.

TIP: I made this yesterday for a potluck and followed the suggestions here. Cut way back on the salt (a pinch here, a pinch there and none in the yogurt sauce). Added onions with the zucchini, and basically made no other changes. My "go to" red pepper is Aleppo. Drizzled with sauce and dotted with dill fronds, rather than chopping. One guest called it "spectacular." 

Slice zucchini in half lengthwise and scoop out all the seeds. You will NEVER end up with zucchini mush.

The key to roasting zucchini or other summer squash is to PREHEAT the sheet pan (as per Saimin Nosrat). It then sizzles & cooks well.

Great flavors, but I agree with other comments that the oven seems like a good way to get zucchini mush. I cooked everything in a hot wok instead. Added half an onion with the zucchini too. Took the veggies out when browned but not too floppy, then cooked shell on shrimp in the wok and added veggies back at the end to mix. Yogurt sauce is critical to bring it together.

This is gonna become a standby! I had only a pound of shrimp so scaled down the whole recipe by a third, which made a generous dinner for two. I was a little worried about the zucchini turning to mush as other commenters experienced, but they were fantastic. (It may have helped that scaling down left plenty of room on the pan.) Shrimp were perfect at 3 minutes. Excellent with crusty sourdough to mop up the pan juices and yogurt sauce. FYI: High-quality, not-ancient za'atar is crucial here.

Holy moly this is phenomenal

-use more zuccs, 2-2.5lb. large slices

-added two shallots w/zuccs that were nearing their end of life, will do this every time going forward. The caramelization was fantastic

-OMG THE SAUCE. Added extra zaatar (try to find w/o salt added, we like BADIA)

-only had small shrimp which led to a roughly 1:1 ratio of shrimp:veggies. Would’ve worked well over a grain but used warmed naan and slathered the yogurt sauce on for a roll up. Delish!

I make my own:

2 Tbs thyme

2 Tbs cumin

2 Tbs coriander

2 Tbs sesame seeds (I use a combination of white and black, but it's not necessary)

2 Tbs sumac

1 tsp salt (just regular)

1/2 tsp crushed red pepper flakes (if you have Aleppo Chili flakes use those instead)