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If using fresh peas, blanch them in plenty of boiling water for one minute. Transfer immediately to a large bowl of ice cold water. Drain and set aside.
Heat the olive oil in a thick bottomed frying pan over a medium/high heat. Fry the zucchini, turning regularly, until browned, 3–5 minutes.
Add the peas and keep frying for one more minute, turning a couple of times. Season and take off the heat.
The dish may be served hot or at room temperature. When ready to serve, add labneh to a plate. Place the vegetables partly on top, partly on the side.
Drizzle over some extra virgin olive oil and a scattering of za’atar, nigella seeds and fresh mint (if using). Serve immediately.