From Mark Bittman/ The New York Times

When I began seeing za’atar highlighted on restaurant menus a couple years ago, I had to add it to my spice rack. Of Middle Eastern origin like the Lebanese zucchini, the ingredients in the blend vary depending upon the region you’re in. It’s generally a combination of dried oregano, thyme, and/or marjoram, sumac and toasted sesame seeds.

This simple recipe showcases the sweeter flavor profile of the Lebanese zucchini.

INGREDIENTS

1½pounds zucchini

¼cup za'atar

2 tablespoons olive oil

Salt and pepper

Parsley, for garnish

PREPARATION

Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.

Cut 1½ pounds zucchini into ½-inch-thick slices.

Stir ¼ cup za’atar and 2 tablespoons olive oil into a paste; season with salt and pepper.

Rub zucchini with za’atar and grill, turning once, until nicely browned and tender, 6 to 8 minutes. Garnish with parsley.

A frying pan or broiler work just as well.