Za'atar Crusted Grilling Cheese

Za'atar Crusted Grilling Cheese

with Sumac Roasted Veggies

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Did you ever think that you could grill cheese? We’re not talking about sandwiches but about throwing a big hunk of cheese directly onto the heat so the outsides get beautifully charred while the insides get warm and melty. It took us by surprise, but by golly, it’s tasty. To make it, you’ll dredge the cheese in za’atar, a Middle Eastern herb blend, then serve it on top of bubbly couscous and tender zucchini and onion dusted in tangy sumac.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Red Onion

1 unit


4 ounce

Grape Tomatoes

½ ounce


½ cup

Whole Wheat Israeli Couscous


1 unit

Veggie Stock Concentrate

1 teaspoon


4 ounce

Grilling Cheese


1 tablespoon

Za'atar Spice Blend

Not included in your delivery

4 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber6 g
Protein21 g
Cholesterol50 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve zucchini lengthwise, then cut into long, thin wedges. Halve and peel onion, then cut into 1-inch-thick wedges. Finely mince 1 wedge. Zest lemon until you have 1 tsp zest, then cut into wedges. Halve tomatoes. Pick basil leaves from stems; discard stems. Thinly slice leaves.


Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, tossing, until onion is softened and couscous is lightly toasted, 2-3 minutes. Pour in 1 cup water and stock concentrate. Bring to a boil, then lower heat, reduce to a simmer, and cover. Cook until tender, 10-12 minutes.


Toss zucchini, onion wedges, sumac, and a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Broil (or bake) until lightly charred, 10-15 minutes, tossing halfway through.


Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Take 4 oz grilling cheese (about half the package; we sent more than needed) and cut into two large slices. Place za’atar on a plate. Press cheese into za’atar to evenly coat all over. Add to pan and cook until browned, 2-3 minutes per side.


Transfer couscous to a large bowl once done simmering. Stir in tomatoes, lemon zest, half the basil, and a squeeze of lemon juice. Season with salt and pepper.


Divide couscous between plates. Top with zucchini, onion, and grilling cheese. Garnish with remaining basil and serve with remaining lemon wedges on the side for squeezing over.