Zucchini Ankara Recipe

Name: Zucchini Ankara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1/4 cup olive oil; 2 cups onion, chopped; 3-4 garlic clove, minced; 3 zucchini, cut into 1/2 inch thick half-moons; 1 teaspoon dried marjoram; 1 cup garbanzo bean, drained; 1/2 cup kalamata olive, sliced; 1 tablespoon ground cumin; 3-6 tablespoons fresh lemon juice; salt and pepper; 1 pinch cayenne; 1 cup feta cheese, grated

Servings: persons

Ingredients
1/4 cup olive oil
2 cups onion, chopped
3-4 garlic clove, minced
3 zucchini, cut into 1/2 inch thick half-moons
1 teaspoon dried marjoram
1 cup garbanzo bean, drained
1/2 cup kalamata olive, sliced
1 tablespoon ground cumin
3-6 tablespoons fresh lemon juice
salt and pepper
1 pinch cayenne
1 cup feta cheese, grated

1
1Saute the onions and garlic until onion is translucent.
2
2Add the zucchini and marjoram and cook on medium heat until squash is just tender.
3
3If too dry to simmer, add in 1/4 cup water. This dish should be juicy.
4
4Add the garbanzos, olives, cumin, lemon juice, and seasonings.
5
5Continue to cook until everything is heated. Don't let the zucchini get too soft.
6
6Adjust the lemon and herbs to your taste and ladle the vegetables over couscous or rice.
7
7Top with feta cheese.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Ingredients, 1/4 cup olive oil, 2 cups onion, chopped, 3-4 garlic clove, minced, and more.

Yes, Zucchini Ankara falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Ankara

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