Summer zucchini is extra delicious when slow-cooked in a clay tagine and simply seasoned with salt, pepper and za'atar. If you don't have a tagine, use a covered skillet instead.
Serve the zucchini as a side dish, or try it stuffed in batbout or pita as a vegetarian sandwich filler.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 4 servings
Ingredients:
- olive oil
- 1 onion, coarsely chopped or thinly sliced
- 1 colored bell pepper, coarsely chopped (optional)
- 2 whole garlic cloves
- 4 or 5 small zucchini, partially pared and thinly sliced
- salt
- pepper
- za'atar, oregano or thyme
Preparation:
Cover the bottom of a tagine or skillet with a layer of olive oil and heat over medium heat until the oil is hot. Add the onion, bell pepper and garlic and gently saute a few minutes until the onions are crisp-tender.
Reduce the heat to low. Arrange the sliced zucchini over the onions and peppers and generously season with salt, pepper and dried or fresh za'atar. Add 2 to 3 tablespoons of water, cover, and leave to cook over low heat for 30 to 60 minutes (a clay tagine may take longer than a skillet; thinly sliced zucchini will cook faster than thicker pieces), or until the zucchini reaches desired tenderness. Discard the garlic cloves and serve immediately.
