Garlic Zucchini Appetizer (Mutabbal Koosa)

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Syria and Lebanon regions.

Ingredients Nutrition


  1. Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
  2. In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
  3. Combine vinegar with remaining ingredients.
  4. Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
  5. Allow to stand for 4 hours or so before serving.


Most Helpful

You can get a similar result with aubergine. Yummy!

alanaos July 11, 2010

I love trying new zucchini recipes this time of the year. I made this last night, and let it chill until this evening. We loved the heat from the cayenne, and cilantro was a perfect addition. I recommend letting the flavors mingle overnight! I used white vinegar, and it worked well.

Kizzikate July 02, 2009

Wow! This surprised me big time. Made and let marinade the 4 hours and tasted (was very good and tangy from the vinegar), but the next day was doubled yumm. I will never eat this the same day aging this definitely needs twenty four hours. This can be eaten as either a side or as appetizer on crostini. Thanks for a great post.

Debbwl June 28, 2009

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