Tunisian Zucchini Food

TUNISIAN ZUCCHINI

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.

GRILLED ZUCCHINI TUNISIAN-STYLE (VEGAN FRIENDLY)

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.

TUNISIAN KAFTAJI

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.