Thick slices of zucchini develop dark, savory edges in the oven. With hearty freekeh, cool lemon yogurt, mint, and a little spicy oil, it makes a colorful main course with just the right amount of freshness and heat.
Zucchini has a mild flavor and high water content. That’s why roasting works better here than gently frying: at a high oven temperature, the cut sides brown quickly while the centers stay tender. Cut the zucchini into thick slices and arrange them with space between them on the baking sheet. If they’re crowded together, they’ll steam rather than develop browned edges. Zucchini is widely available in summer; choose ones that feel firm and have smooth skin. Small or medium zucchini are handy because the slices will be roughly the same size.
Freekeh is young wheat that’s roasted after harvest and then sold cracked or whole. The cracked variety cooks relatively quickly and gives this dish a hearty, slightly nutty base. Cooking time varies by brand and how finely it’s cracked, so taste it toward the end: the grains should be cooked but still have a little bite. If freekeh isn’t available, bulgur can be a good alternative; it’s generally quicker to cook and has a softer bite. Cook it according to the package instructions, too.
The lemon yogurt adds acidity and creaminess to balance the warm, roasted vegetables. Use full-fat yogurt for a thicker sauce that sits on top of the freekeh; Greek yogurt works too, though it’s often thicker and may need an extra splash of water. Zest the lemon before juicing it so the peel retains its fragrant aroma. Mint keeps everything fresh. Chop the leaves shortly before serving so they don’t turn dark and limp.
The spicy oil adds warmth without overpowering the other flavors. Chili flakes quickly infuse warm oil with flavor, so heat it gently and take the pan off the heat as soon as the flakes become fragrant. Use less for a milder version, or leave out the oil if you’d rather taste only the fresh accents. Serve the platter as a main course on its own, with a green salad or flatbread if you like. The freekeh and zucchini are also good at room temperature, so you don’t have to serve the dish piping hot.
Store any leftover freekeh and zucchini covered in the refrigerator and eat them within three to four days. Keep the yogurt separate so it stays fresh and doesn’t soften the roasted zucchini. Reheat the grains and vegetables thoroughly in a pan or microwave; add the mint, lemon yogurt, and spicy oil afterward. That way, the different temperatures and textures remain distinct.
Preheat the oven to 230 °C (fan 210 °C). Line a large baking sheet with parchment paper.
Rinse the freekeh in a sieve. Put it in a saucepan with the water and ½ tsp salt and bring to a boil. Turn the heat to low, cover the pan, and simmer gently for 15–20 minutes, until the grains are cooked but still have a little bite. Drain any excess water, if needed, and leave covered in the pan.
Cut the zucchini in half lengthwise, then into slices about 2 cm thick. Toss them on the baking sheet with 2 tbsp olive oil, ½ tsp salt, and the black pepper. Spread the slices out and roast for 22–28 minutes, turning them halfway through. They’re ready when tender and clearly browned around the edges.
Zest the yellow part of the lemon peel and juice the lemon. Stir the yogurt with the lemon zest, 1 tbsp lemon juice, and the remaining ½ tsp salt until smooth. Roughly chop the mint.
Heat the remaining 1 tbsp olive oil in a small saucepan over low heat. Stir in the chili flakes and heat for 30–60 seconds, until fragrant. Remove the pan from the heat.
Divide the freekeh among a platter or four plates. Top with the warm zucchini and spoon the lemon yogurt over it or serve it alongside. Finish with the mint and drizzle the spicy oil over the dish.
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