Zucchini Ankara

We had a very good summer for zucchini. This year we grew yellow zucchini, and froze a lot so we would have it during the year.
Zucchini that has been frozen works best in stews or soups. This makes a very tasty meal, especially when served over couscous that has been cooked with 1 cube of vegetable bouillon.

Zucchini Ankara

Serving Size: 4

Ingredients:

  • 2 tbs. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 zucchini or yellow squash
  • 2 tsp. marjoram
  • 1 bell pepper or pepperoncini, deseeded and cut into pieces
  • 1 can chickpeas
  • 100 grams tempeh or tofu, cut into pieces
  • 1/2 cup black olives, sliced
  • 2 tsp. cumin
  • 3 tbs. lemon juice
  • black pepper to taste
  • cayenne
  • 1 cup soy cheese, grated (optional)

Zucchini Ankara

Directions:

  1. Saute onions and garlic in olive oil until onion is translucent.
  2. Add the tempeh or tofu and saute until golden brown.
  3. Add zucchini/squash, bell pepper & marjoram and cook on medium heat until zucchini/squash is just tender.
  4. Add chickpeas, olives, cumin (or 2 tsp. mint if desired), lemon juice and seasonings.
  5. Cook until everything is heated through.
  6. Ladle mixture over cooked rice or couscous.
  7. Top with soy cheese. (optional)


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