Zucchini Ankara

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* Exported from MasterCook *

 

Zucchini Ankara

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

2 cups chopped onions

2 garlic cloves -- minced or pressed (3 to 4)

3 zucchini/and or yellow squash -- cut i into half-moons

about 1/2-inch thick (about 6 cups)

1 teaspoon dried marjoram

1 cup cooked drained garbanzo beans

1/2 cup sliced, pitted black olives -- (preferably salty Greek

ones)

1 tablespoon ground cumin -- or 2 teaspoons dried mint

3 tablespoons fresh lemon juice -- (3 to 6)

salt and black pepper -- to taste

pinch cayenne

1 cup grated feta cheese -- (5 ounces)

 

Saute the onions and garlic until the onion is translucent. Add the squash and

marjoram and cook on medium heat, stirring often, until the squash is just

tender. If the squash hasn't released enough liquid to simmer in, add 1/4 cup of

water. This should be a juicy dish. Add the garbanzos, olives, cumin or mint,

lemon juice, and seasonings. Remember that if the feta that will be sprinkled on

top later is quite salty, little or no salt will be needed in the vegetables

themselves. Continue cooking until everything is thoroughly heated. The squash

should not become overly soft.

 

Adjust the lemon and herbs to taste and ladle the vegetables over the rice or

couscous. Top with feta cheese and serve immediately.

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 161 Calories; 14g Fat (75.1% calories

from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3

Fat.

 

NOTES : Serves 4 to 6

 

An unusual Mediterranean-style dish with a bright lemony flavor.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0