Zucchini Ankara Recipes

ZUCCHINI ANKARA

Zucchini Ankara image

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

Provided by MsBindy

Categories Southwest Asia (middle East)

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 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
1/2 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

Steps:

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.

Nutrition Facts : Calories 378.2, Fat 24.9, SaturatedFat 8, Cholesterol 33.4, Sodium 739.8, Carbohydrate 30.5, Fiber 6.3, Sugar 8.9, Protein 11.6

ZUCCHINI ANKARA

ZUCCHINI ANKARA image

Categories Bean

Number Of Ingredients 13

Ingredients

Ingredients
1/4 cup olive oil
2 cups onion, chopped
3-4 garlic clove, minced
3 zucchini, cut into 1/2 inch thick half-moons
1 teaspoon dried marjoram
1 cup garbanzo bean, drained
1/2 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

Steps:

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

GRILLED ZUCCHINI WITH MISO GLAZE

Grilled Zucchini With Miso Glaze image

This dish plays on the sweetness and fruitiness of plump zucchini. Scoring the flesh in a crisscross pattern creates crevices for the miso glaze to seep into while also allowing the heat to penetrate the zucchini. Cooked quickly on high heat, the squash maintains its shape and heft, with flesh that is just tender enough. Covering the zucchini with a lid during cooking locks in all the moisture, ensuring that it becomes juicy. A grill pan is ideal for achieving smoky char marks, but you could also use a regular skillet or cook it on an outdoor grill (see Tip). If you are cooking for a group, count on one zucchini per person. Serve this as a side dish or with rice for a simple, quick and flavorful meal.

Provided by Hetty McKinnon

Categories weeknight, vegetables, appetizer, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 zucchini (about 2 pounds), washed and halved lengthwise
3 tablespoons white miso paste
2 tablespoons mirin
2 teaspoons granulated sugar
1 1/2 teaspoons soy sauce
Neutral oil, such as vegetable or grapeseed (or nonstick spray)
White or brown rice, for serving (optional)
2 scallions, white and green parts, trimmed and finely sliced
Toasted sesame seeds, for serving

Steps:

Using a sharp knife (a small paring knife works best), score the zucchini flesh in a crisscross pattern, taking care not to slice all the way through.
Make the glaze: In a small bowl, combine the miso paste, mirin, granulated sugar and soy sauce. Add 1 tablespoon of water and whisk until combined.
Liberally brush the cut sides of the zucchini with the glaze. Drizzle each piece with a little oil.
Heat a large grill pan (or a well-seasoned cast-iron skillet) over medium-high. When hot, working in batches, place the zucchini, glazed side down, onto the hot surface. Press the zucchini onto the surface to encourage charring. (If you're using a regular skillet, you may need to add more oil to the pan.) Cook without moving for 2 to 4 minutes until golden and charred.
Flip the zucchini over onto the skin side, reduce heat to medium, cover with a lid and cook for 4 to 5 minutes until tender. To check for doneness, give the sides of the zucchini a squeeze; if it yields easily, it is ready.
Remove the zucchini from the pan and brush more glaze over the cut side. Serve on its own or on top of rice, if desired, and scatter with scallions and sesame seeds.

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