Zucchini slices get unexpectedly crisp when they are baked for a long time at low heat. Za’atar, a Middle Eastern spice blend with sumac, sesame seeds, and other herbs, adds a nutty flavor, while Aleppo adds a hit of fruity spice. A quick, stir-together dip of salty feta and creamy labneh keeps it fresh—we love to serve extra with grilled meats or vegetables, or thin it with milk for a rich salad dressing.


Credit: Jen Causey

Recipe Summary test

30 mins
2 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275°F with oven racks in top third and lower third of oven. Toss together zucchini slices, 2 tablespoons oil, 1 teaspoon salt, za’atar, and Aleppo in a medium bowl until evenly coated. Arrange zucchini slices in a single layer on 2 wire racks lightly coated with cooking spray. Set racks inside 2 rimmed baking sheets. Bake in preheated oven until golden brown and crisp, 1 hour and 15 minutes to 1 hour and 45 minutes, rotating baking sheets top rack to bottom rack after 45 minutes. Let chips cool completely on baking sheets, about 20 minutes.

  • Meanwhile, process feta, labneh, and garlic in a food processor until light and fluffy, about 2 minutes, stopping to scrape down sides of bowl as needed. Add lemon zest, lemon juice, and remaining 3/4 teaspoon salt; pulse to incorporate, about 5 times. With food processor running, pour 2 tablespoons oil through food chute, and process until well combined, about 10 seconds. Spoon dip into a bowl; cover and chill at least 1 hour or up to 3 days.

  • Drizzle dip with remaining 1/2 tablespoon oil. Garnish with za’atar, Aleppo, and mint. Serve with zucchini chips.