Tunisian Zucchini Recipes
GRILLED ZUCCHINI TUNISIAN-STYLE (VEGAN FRIENDLY)
For this delicious summertime recipe I combined elements from two separate recipes printed in the cookbook Mediterranean Light: Zucchini Ajlouke (see Recipe #173461) and Tunisian Zucchini Salad. Assignment: Grill a surplus of vegetables from our CSA box: organic zucchini, yellow summer squash and carrots. If the zucchini you're using is large, go ahead and peel it. Sometimes the peel can be tough on those larger specimens. The carrots were included for color and to add a wee hint of sweetness, too. For vegan version, omit the yogurt or use your favorite non-dairy substitute.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the marinade/dressing ingredients.
- Slice up the vegetables and place on a lined baking sheet or large pan in a single layer.
- Brush the marinade/dressing onto the slices of vegetables. Turn over and brush on the other side. If time allows, cover and let sit for 1 hour to allow flavors to intensify.
- Heat up a grill or stove top pan grill on medium heat.
- Place the vegetables on top and grill on each side until the vegetables have grill marks. The zucchini/squash will probably cook faster than the carrots. The zucchini shouldn't be too mushy but still firm.
- Transfer to a serving platter. Season with salt and pepper to taste. Garnish with the fresh cilantro or fresh parsley. Serve with a bowl of plain yogurt for garnish.
- Serve warm or at room temperature. Servings are estimated.
Nutrition Facts : Calories 111.8, Fat 9.4, SaturatedFat 1.3, Sodium 34.8, Carbohydrate 6.8, Fiber 2, Sugar 3.8, Protein 1.4
TUNISIAN KAFTAJI
A fast-food type Tunisian dish that my husband taught me how to make. It's very simple and yet delicious. Serve warm with bread.
Provided by snowfairy
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat a nonstick skillet over medium heat. Cook the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until the vegetables are tender, about 20 minutes. Transfer the vegetables to a bowl and set aside.
- Return the skillet to the burner over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolk is still runny, about 5 minutes. Add the eggs to the bowl of vegetables and season with salt and pepper.
- Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy.
- In a separate bowl, mix the harissa with water, one teaspoon at a time, until the mixture is pourable but still thick. Pour the harissa over the kaftaji and serve.
Nutrition Facts : Calories 264.9 calories, Carbohydrate 41.4 g, Cholesterol 204.6 mg, Fat 6.5 g, Fiber 7.7 g, Protein 13.2 g, SaturatedFat 1.9 g, Sodium 151.7 mg, Sugar 6.8 g
TUNISIAN ZUCCHINI
Make and share this Tunisian Zucchini recipe from Food.com.
Provided by ElaineAnn
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam or microwave zucchini.
- Combine olive oil and lemon juice, then garlic and caraway seed; salt and pepper.
- Drain zucchini and place into server.
- Pour dressing over zucchini and mix.
- Top with paprika.
Nutrition Facts : Calories 144.5, Fat 13.8, SaturatedFat 1.9, Sodium 12.1, Carbohydrate 5.6, Fiber 1.5, Sugar 2.3, Protein 1.6
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