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


  • 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


  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)