Marinated Zucchini with Coconut Labneh & Pistachio Gremolata

Summer is the best season to take advantage of zucchini! While it’s available year-round, this green veggie is currently out in full force, and you have plenty of options for how to eat it: raw, grilled, roasted, in muffins, on pizza, and of course, as trendy zoodles.

Rich in water and fiber, zucchini is known to promote healthy digestion, and its generous vitamin C content helps prevent certain diseases. Low in calories, zucchini can also help you reach your weight loss goals.

Bridgeman’s Chophouse’s Raw Marinated Zucchini with Coconut Labneh & Pistachio Gremolata

Recipe by Chef Dao Le
0.0 from 0 votes
Course: SideCuisine: American




    • For the coconut labneh:
    • 1

      fresh young coconut

    • 2 cups

      low-fat Greek yogurt

    • Kosher salt, to taste

    • For the zucchini marinade:
    • 3

      large zucchini

    • 1/2 cup

      rice wine vinegar 

    • 1/4 cup

      olive oil

    • 3 Tbsp.


    • 1 tsp.

      garlic, chopped

    • 1 Tbsp.

      fresh thyme leaves

    • For the pistachio gremolata:
    • 1/4 cup

      shelled pistachios

    • 1

      lemon (using zest and 1 tsp. lemon juice)

    • 3 Tbsp.

      olive oil

    • 2 Tbsp.

      Italian parsley, finely chopped

    • 1

      sprig of fresh mint leaves, for garnish


    • Remove fresh coconut meat from the shell and set aside, saving the coconut water. In a cheesecloth, add Greek yogurt and let strain overnight in a strainer to remove the liquid.

    • In a blender, combine strained yogurt with 1/2 cup of coconut meat and blend until smooth. Add kosher salt to taste. The texture should be creamy and slightly thick. (For thinner labneh, use reserved coconut water.)

    • Thinly slice zucchini with a mandoline on all four sides until you reach the center – leave the center and seeds out. Combine all marinade ingredients in a bowl and whisk together. Marinate zucchini for at least an hour in the refrigerator.

    • In a dry pan, slightly toast pistachios. Set aside and allow to cool. Coarsely chop pistachios and place in a bowl. Add the zest of one lemon, lemon juice, olive oil, and chopped parsley. The mixture should be slightly wet.

    • Plate the coconut labneh, then top with the marinated zucchini. Garnish with pistachio gremolata and mint leaves.

    Did you know?

    • Both zucchini and yellow squash are categorized as summer squash, and although they’re different colors and shapes, the two can often be used interchangeably in recipes.

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