Tunisian Zucchini Recipes

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

25+ Best zucchini recipes: Baked Zucchini Recipe with Parmesan and Thyme image

On my list of easy zucchini recipes above, you'll find sides, snacks, casseroles, and more! To get started, try this fan-favorite baked zucchini recipe with thyme and parmesan cheese! Serve these zucchini spears hot out of the oven, alongside some tzatziki for a tasty appetizer.

Provided by Suzy Karadsheh

Number Of Ingredients 8

Ingredients

3 to 4 zucchini, (trimmed and cut length-wise into quarters (sticks))
Extra virgin olive oil
1/2 cup grated Parmesan cheese
2 tsp fresh thyme leaves, (no stems)
1 tsp dried oregano
1/2 tsp sweet paprika
1/2 tsp black pepper
pinch kosher salt

Steps:

Preheat your oven to 350 degrees F.
Mix together the grated Parmesan, thyme, and spices in a medium bowl.
Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

Nutrition Facts : Calories 66 kcal, Carbohydrate 4.8 g, Protein 5.4 g, Fat 3.3 g, SaturatedFat 1.8 g, Fiber 1.6 g, ServingSize 1 serving

TUNISIAN ZUCCHINI

Tunisian Zucchini image

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

Ingredients

1 lb zucchini, sliced
4 tablespoons olive oil
3 tablespoons lemon juice
2 garlic cloves, crushed
1 teaspoon caraway seed, crushed
1 pinch paprika
salt and pepper, to your taste

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

GRILLED ZUCCHINI TUNISIAN-STYLE (VEGAN FRIENDLY)

Grilled Zucchini Tunisian-Style (Vegan Friendly) image

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

Ingredients

1/2 lb zucchini, approximately (1-inch thick slices and about 4-5-inch long)
2 -3 carrots (1/4-inch slices and about 4-5-inch long)
2 tablespoons olive oil
1 garlic clove
1/2 tablespoon harissa, to taste (see this super easy homemade version ( Easiest Moroccan Harissa or Hot Sauce)
1/4 teaspoon ground cumin or 1/4 teaspoon cumin seed
1/4 teaspoon caraway seed
juice of half lemon
plain yogurt
fresh cilantro (FRESH!) or fresh parsley (FRESH!)
salt, to taste
cracked black pepper, to taste

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

Tunisian Kaftaji image

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

Ingredients

2 zucchinis, thinly sliced
2 yellow squash, thinly sliced
3 tomatoes, chopped
3 potatoes, peeled and cut into strips
2 hot chile peppers, chopped
5 eggs
salt and pepper to taste
2 ½ tablespoons harissa
1 tablespoon water, divided

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

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