A friend in Marrakesh shared this recipe for a summer side of Zucchini with Za'atar. Seasoned to taste with salt, pepper and wild Mediterranean oregano or thyme, it makes a light but satisfying addition to a warm-weather menu. I chose to slow cook the zucchini in a clay tagine, but a skillet will also work. Throw in some coarsely chopped bell pepper for a splash of color.
Photo © Christine Benlafquih
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