Zucchini Ankara

Ms*Bindy's Note:

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

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• ¼ 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
• ½ 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

Directions:

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

Reviews

[Montagnaia]

I made this with couscous, which really enhanced the flavor of the meal. My family and I have decided to eat 3 vegetarian meals week, and this was the first one I made. I was so happy with the results! The portions were great, and no one missed the meat! I will be making this again and again!

[Ang11002]

Yum! I LOVED the lemon juice in this as well as the feta cheese. I havent used marjoram much but its very floral! WOW! It all went together so great. Thanks!

[Mrs B]

This made a very enjoyable meal. It is also blissfully easy to make. I was a bit mean with the oil and lemon juice, but generous with the olives.