Labneh with Zucchini and Mint on Toast (Egg-Free)

Ingredients

• 0.5 cup Thick Labneh
• 1 medium Zucchini, diced
• 2 tablespoons Olive oil
• 1 clove Garlic, minced
• 2 tablespoons Fresh mint, chopped
• 0.5 teaspoon Lemon zest
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper
• 4 slices Sourdough bread slices

Instructions

1. 1Place the 4 slices of sourdough bread into a toaster and toast them until they are golden brown and crisp to your liking.
2. 2Place a small skillet on the stovetop and heat 2 tablespoons of olive oil over medium heat, which is about 350°F (175°C).
3. 3Add the diced medium zucchini and the minced 1 clove garlic to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the zucchini is tender and has a light brown color.
4. 4Stir the chopped 2 tablespoons of fresh mint, the 0.5 teaspoon of lemon zest, the 0.25 teaspoon of salt, and the 0.125 teaspoon of black pepper into the zucchini mixture. Continue to cook for 1 more minute, stirring constantly.
5. 5Spread the 0.5 cup of thick labneh evenly over each of the 4 toasted sourdough bread slices.
6. 6Carefully spoon the sautéed zucchini mixture from the skillet on top of the labneh on each slice of toast.
7. 7Drizzle a little extra olive oil over the zucchini topping on each slice and serve immediately.

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