• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Wash and dry the zucchini. Cut each zucchini into 1-inch pieces and place them in the large mixing bowl.
• Toss the zucchini with olive oil, salt, black pepper, dried red chili flakes, and za’atar. Spread the zucchini pieces evenly on the prepared baking sheet.
• Bake them in the oven for 15-20 minutes or until the edges are golden brown.
• Remove from the oven and transfer to a serving dish.
• Give the yogurt a good stir to loosen it slightly, and drizzle it on top of the baked zucchini. Sprinkle chopped coriander leaves and chaat masala.
• Serve immediately.

Garnish Suggestions

• While roasted zucchini itself tastes delicious, adding some garnish will bring it to the next level.
• Instead of yogurt, you can also drizzle some sour cream on the top.
• If fresh coriander is not your thing, you can garnish it with your choice of fresh herbs. Also, finely chopped mint leaves will add great flavors.
• Chaat masala enhances the flavors of this dish, and it brings an Indian taste. But you can skip it or add your choice of seasonings.
• A good squeeze of lemon juice will also brighten up the flavors.

Serving Suggestions

• This roasted zucchini is a quick side dish and pairs well with pasta and a veggie burger.
• You can also serve it as a warm salad with your main course.
• If you indulge yourself with pizza, have some roasted zucchini on the side.