Roasted zucchini and labneh dip with mint Recipe - Los Angeles Times

Name: Roasted zucchini and labneh dip with mint Recipe - Los Angeles Times
Ingredients: 1 1/4 pounds small Mexican zucchini (also called Mexican squash or white squash) (6 squash), unpeeled, divided; 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided, plus additional olive oil for drizzling if desired; Salt and freshly ground pepper to taste; Paprika (for sprinkling); 1/2 teaspoon dried mint, plus more for garnish; 1 1/4 cups plain whole-milk yogurt; 1/2 cup labneh, Greek yogurt or additional plain yogurt; 2 cloves garlic, minced about 2 teaspoons; 4 teaspoons chopped fresh mint; Fresh mint sprig (for garnish); Aleppo pepper or cayenne (optional, for garnish)

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Ingredients

1 1/4 pounds small Mexican zucchini (also called Mexican squash or white squash) (6 squash), unpeeled, divided
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided, plus additional olive oil for drizzling if desired
Salt and freshly ground pepper to taste
Paprika (for sprinkling)
1/2 teaspoon dried mint, plus more for garnish
1 1/4 cups plain whole-milk yogurt
1/2 cup labneh, Greek yogurt or additional plain yogurt
2 cloves garlic, minced about 2 teaspoons
4 teaspoons chopped fresh mint
Fresh mint sprig (for garnish)
Aleppo pepper or cayenne (optional, for garnish)