MOROCCAN ZUCCHINI
This recipe comes from Chef Michael Smith of Food Network. Since the cooking time is not writing and I've not tried this recipe, I guess that it can be around 30 minutes. If you do it, tell me the cooking time and I'll write it.
Provided by Boomette
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees.
- Place zucchini; cut side down, onto a baking dish and roast in the oven until it turns golden brown. Scoop the pulp out from the centre of the zucchini, keeping the skins intact for stuffing. Reserve pulp and skins.
- Heat the oil in a saucepan and add the onion. Sauté until golden brown then add the zucchini pulp, couscous, chicken stock and season with salt and pepper. Bring to a simmer then turn off and rest until the couscous has absorbed all the liquid. Add the basil leaves and feta cheese and stir well. Spoon the mixture into the zucchini skins and place in an 8" by 8" baking dish. Bake until golden brown and hot.
Nutrition Facts : Calories 355, Fat 14.5, SaturatedFat 5.8, Cholesterol 28.6, Sodium 435.6, Carbohydrate 43.4, Fiber 3.8, Sugar 6.2, Protein 12.9
ZA'ATAR ZUCCHINI
i threw this dish together when i wanted to do something extra special with zucchini. i was thinking of the delicious zucchini-feta balls the lady at a moroccan food truck in philly used to have me try with my regular falafel. with the addition of the zatar, the dish is very middle eastern, and the feta grounds and warms everything.
Provided by Bonnie bonbon
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- chop onion and zucchini.
- heat olive oil in pan on medium-high.
- saute onions until translucent.
- add zucchini, zatar, and pepper; saute over medium heat until onions are browned and zucchini is cooked through transfer to serving bowl and stir in feta cheese.
MOROCCAN CHICKPEA & ZUCCHINI SALAD (AFRICA)
from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.
Provided by Pneuma
Categories Beans
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Blanch and refresh zucchini. Combine all ingredients and toss together.
- Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.
Nutrition Facts : Calories 175, Fat 9.1, SaturatedFat 1.3, Sodium 186.8, Carbohydrate 21.2, Fiber 4.2, Sugar 4.6, Protein 4.2
MOROCCAN LAMB AND ZUCCHINI PIDE
These Moroccan Pides are a fabulous twist on the traditional pizza. Lamb and pine nuts infused with Morrocan flavours and zesty marinated zucchini are encased by a crisp yet soft pide casing. They look amazing and taste even better and are absolutely perfect for any dinner party. They are also brilliantly complemented by tzatziki which you can purchase or make your own by following my tzatziki recipe (see Recipe #281724).
Provided by Brittney_B
Categories Savory Pies
Time 1h20m
Yield 2 Pides, 8 serving(s)
Number Of Ingredients 18
Steps:
- PIDE DOUGH: Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth. Set aside in a bowl covered with a tea towel.
- LAMB AND ZUCCHINI TOPPING: Preheat the oven to 200°C Combine vinegar, 2 cloves of the garlic, 1/4 cup oil, 1 tsp cumin and 1/4 cup tomato paste in a small baking dish. Add zucchini and toss to coat then season with salt and pepper. Cover with alfoil then cook in the preheated oven for 15 minutes.
- Heat the remaining oil in a frying pan over medium heat and cook onion, stirring for 3 minutes or until soft. Add lamb and cook, stirring, for 5 minutes or until browned and cooked through. Add allspice, 2 tsp cumin, remaining tomato paste and 2 tbs water. Cook, stirring, for 5 minutes. Stir in the pine nuts. Season to taste with salt and pepper, cover and set aside to cool.
- TO ASSEMBLE PIDES: Divide dough into 2 portions. Roll out 1 dough portion on a lightly floured surface to make an oval shape about 15cm wide and 30cm long. Spoon half of the lamb mixture down the centre, leaving a 4cm border at each end.
- Lay half the zucchini slices diagonally, spaced evenly down over the mince mixture on the dough. Fold in the sides of the dough to enclose filling slightly, leaving an opening down the centre. Place on a lined baking tray. Repeat with remaining dough, lamb and zucchini.
- Bake pides in oven at 200°C for 15 minutes or until dough is golden brown and crisp. Serve pides with tzatziki and garnished with fresh coriander leaves.
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