ZUCCHINI ANKARA

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Zucchini Ankara image

Great way to use up all the summer zucchini. Posted for Zaar World Tour. Source is a Moosewood cookbook.

Provided by MsBindy

Categories     Southwest Asia (middle East)

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
2 cups onions, chopped
3 -4 garlic cloves, minced
3 zucchini, cut into 1/2 inch thick half-moons
1 teaspoon dried marjoram
1 cup garbanzo beans, drained
1/2 cup kalamata olive, sliced
1 tablespoon ground cumin
3 -6 tablespoons fresh lemon juice
salt and pepper
1 pinch cayenne
1 cup feta cheese, grated

Steps:

  • Sauté the onions and garlic until onion is translucent.
  • Add the zucchini and marjoram and cook on medium heat until squash is just tender.
  • If too dry to simmer, add in 1/4 cup water. This dish should be juicy.
  • Add the garbanzos, olives, cumin, lemon juice, and seasonings.
  • Continue to cook until everything is heated. Don't let the zucchini get too soft.
  • Adjust the lemon and herbs to your taste and ladle the vegetables over couscous or rice.
  • Top with feta cheese.

Nutrition Facts : Calories 378.2, Fat 24.9, SaturatedFat 8, Cholesterol 33.4, Sodium 739.8, Carbohydrate 30.5, Fiber 6.3, Sugar 8.9, Protein 11.6

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