MOROCCAN ZUCCHINI SALAD
This Moroccan salad is both simple and delicious.
Provided by Lynn Clay
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. Slice zucchini into thin rounds. Bring a pot of salted water to a boil over high heat, add zucchini, and cook until tender but firm, about 1 minute. Drain zucchini and rinse under cold water.
- 2. Mix together clove garlic, cinnamon, paprika, lemon juice, white vinegar, and olive oil in a bowl. Season with salt and freshly ground black pepper. Mix in zucchini.
- 3. Serve at room temperature.
MOROCCAN ZUCCHINI
This recipe comes from Chef Michael Smith of Food Network. Since the cooking time is not writing and I've not tried this recipe, I guess that it can be around 30 minutes. If you do it, tell me the cooking time and I'll write it.
Provided by Boomette
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees.
- Place zucchini; cut side down, onto a baking dish and roast in the oven until it turns golden brown. Scoop the pulp out from the centre of the zucchini, keeping the skins intact for stuffing. Reserve pulp and skins.
- Heat the oil in a saucepan and add the onion. Sauté until golden brown then add the zucchini pulp, couscous, chicken stock and season with salt and pepper. Bring to a simmer then turn off and rest until the couscous has absorbed all the liquid. Add the basil leaves and feta cheese and stir well. Spoon the mixture into the zucchini skins and place in an 8" by 8" baking dish. Bake until golden brown and hot.
Nutrition Facts : Calories 355, Fat 14.5, SaturatedFat 5.8, Cholesterol 28.6, Sodium 435.6, Carbohydrate 43.4, Fiber 3.8, Sugar 6.2, Protein 12.9
MOROCCAN LAMB AND ZUCCHINI PIDE
These Moroccan Pides are a fabulous twist on the traditional pizza. Lamb and pine nuts infused with Morrocan flavours and zesty marinated zucchini are encased by a crisp yet soft pide casing. They look amazing and taste even better and are absolutely perfect for any dinner party. They are also brilliantly complemented by tzatziki which you can purchase or make your own by following my tzatziki recipe (see Recipe #281724).
Provided by Brittney_B
Categories Savory Pies
Time 1h20m
Yield 2 Pides, 8 serving(s)
Number Of Ingredients 18
Steps:
- PIDE DOUGH: Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth. Set aside in a bowl covered with a tea towel.
- LAMB AND ZUCCHINI TOPPING: Preheat the oven to 200°C Combine vinegar, 2 cloves of the garlic, 1/4 cup oil, 1 tsp cumin and 1/4 cup tomato paste in a small baking dish. Add zucchini and toss to coat then season with salt and pepper. Cover with alfoil then cook in the preheated oven for 15 minutes.
- Heat the remaining oil in a frying pan over medium heat and cook onion, stirring for 3 minutes or until soft. Add lamb and cook, stirring, for 5 minutes or until browned and cooked through. Add allspice, 2 tsp cumin, remaining tomato paste and 2 tbs water. Cook, stirring, for 5 minutes. Stir in the pine nuts. Season to taste with salt and pepper, cover and set aside to cool.
- TO ASSEMBLE PIDES: Divide dough into 2 portions. Roll out 1 dough portion on a lightly floured surface to make an oval shape about 15cm wide and 30cm long. Spoon half of the lamb mixture down the centre, leaving a 4cm border at each end.
- Lay half the zucchini slices diagonally, spaced evenly down over the mince mixture on the dough. Fold in the sides of the dough to enclose filling slightly, leaving an opening down the centre. Place on a lined baking tray. Repeat with remaining dough, lamb and zucchini.
- Bake pides in oven at 200°C for 15 minutes or until dough is golden brown and crisp. Serve pides with tzatziki and garnished with fresh coriander leaves.
MARRAKESH VEGETABLE CURRY
A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!
Provided by NIBLETS
Categories World Cuisine Recipes African North African Moroccan
Time 50m
Yield 6
Number Of Ingredients 19
Steps:
- In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
- In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
- Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
- Add spinach to pot and cook for 5 more minutes. Serve!
Nutrition Facts : Calories 330.4 calories, Carbohydrate 39 g, Fat 18 g, Fiber 10.5 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 874.3 mg, Sugar 12.9 g
MOROCCAN BRAISED CHICKEN WITH ZUCCHINI
Built around fall veggies and an intriguing, spicy sauce, this dish needs only quick-cooking couscous to soak up all the goodness. Another healthy dish from Chatelaine magazine. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 32m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Pour broth into a large, wide saucepan and set over medium-high heat. Stir in seasonings and garlic. Add onions and carrots to broth. Cover and reduce heat to medium-low. Boil gently until carrots begin to soften slightly, about 5 minute.
- Stir zucchini and chicken into broth. Then stir into broth with sugar, raisins and apricots. Increase heat to medium. Cover and cook, stirring occasionally, until chicken is springy when pressed, 7 to 10 minute.
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MOROCCAN ZUCCHINI SALAD WITH CHERMOULA - TASTE OF MAROC
From tasteofmaroc.com
Cuisine MoroccanTotal Time 30 minsCategory Salad, Side DishCalories 138 per serving
- Peel several long strips of skin from the zucchini; you want the vegetable to be partially pared, with one strip of skin on and one strip off. Cut in half lengthwise and core the seedy area. Cut again in length to have 4 wedges in total (more if it's a large vegetable). Dice the wedges.
- Season the zucchini with salt and steam along with the whole garlic until nearly cooked. (Or parboil the zucchini in just enough water to cover the diced vegetable. Cover with a lid and place over medium heat until the water has evaporated and the vegetable is nearly cooked.)
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- Sprinkle the salt over the zucchini, transfer to a colander and let it sit for 15-30 minutes. This should help pull out even more of the excess water.
- In a skillet, heat olive oil with garlic and saute for 30-45 seconds. Then add the zucchini and combine with the oil and garlic.
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