Roasted Zucchini and Shrimp With Za’atar Yogurt

By Melissa Clark

Published May 21, 2024

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(1,796)
Comments
Read comments

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.

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Ingredients

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 279 milligrams cholesterol; 329 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 3 grams fiber; 970 milligrams sodium; 38 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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).

  4. Step 4

    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.

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Ratings

5 out of 5
1,796 user ratings
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Comments

Skip The Oven

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.

Lisa

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)

Catherine Cloud

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

AJ

Mighty tasty! Took a trick from eggplant and cucumbers and salted the zucchini to draw out some of the water. Worked pretty good, it was soft but not mushy. Also helped I think that I roasted everything at 400 in the air fryer. The sauce really brings it all together. Served with noodles. I may not even heat up for lunch tomorrow and see how it does as a cold salad.

LWylie

Made in my toaster oven because I didn't want to use the range oven on a hot day, and because I only made 1/3 the recipe (since that's all the shrimp I had). Pretty good. My za'atar probably left something to be desired, but dish was still pretty tasty. Oh, and I threw in a cut up shallot with the zucchini.

jh

I loved this as a base recipe! I turned it into more of a full summer sheet-pan dinner by adding baby potatoes, shallots, corn on the cob cut into pieces, and cherry tomatoes, and using shell-on shrimp. I cooked everything in stages: potatoes/corn/shallots one on sheet tray and zucchini on another for 15 minutes at 400. Then I added the tomatoes to the zucchini and cooked another 15ish minutes. And then I added shell-on shrimp to both trays and gave it about six minutes. Everything was seasoned with za’atar and salt before going in the oven. I highly recommend using two sheet pans so the vegetables roast instead of steam, that really helped the zucchini get browned instead of mushy. The sauce was perfect as written.

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