Zucchini Ankara

"Great way to use up all the summer zucchini. Posted for Zaar World Tour. Source is a Moosewood cookbook."
 
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photo by Ang11002 photo by Ang11002
photo by Ang11002
photo by eatrealfood photo by eatrealfood
Ready In:
30mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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!
     
  3. 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.
     
  4. Absolutely delicious! I loved the combination of the zucchini and chickpeas and olives. The Feta cheese gave it this lovely creamy richness--this can easily be a vegetarian main dish.
     
  5. Lovely blend of ingredients and spices - especially the flavors of lemon, cumin and marjoram which marry so well in this. I used about 1/2 the amount of olive oil and opted out of the feta at the end, so this was as healthy as it was flavorful. i paired this with couscous for DH, as per your suggestion. 4.5* - if i was possible to rate it as such. thanks for posting this.
     
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