Tunisian Zucchini Recipes

Steps:

• Heat a nonstick skillet over medium heat. Cook the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until the vegetables are tender, about 20 minutes. Transfer the vegetables to a bowl and set aside.
• Return the skillet to the burner over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolk is still runny, about 5 minutes. Add the eggs to the bowl of vegetables and season with salt and pepper.
• Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy.
• In a separate bowl, mix the harissa with water, one teaspoon at a time, until the mixture is pourable but still thick. Pour the harissa over the kaftaji and serve.

Steps:

• Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
• Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.

Steps:

• Steam or microwave zucchini.
• Combine olive oil and lemon juice, then garlic and caraway seed; salt and pepper.
• Drain zucchini and place into server.
• Pour dressing over zucchini and mix.
• Top with paprika.

Steps:

• Whisk together the marinade/dressing ingredients.
• Slice up the vegetables and place on a lined baking sheet or large pan in a single layer.
• Brush the marinade/dressing onto the slices of vegetables. Turn over and brush on the other side. If time allows, cover and let sit for 1 hour to allow flavors to intensify.
• Heat up a grill or stove top pan grill on medium heat.
• Place the vegetables on top and grill on each side until the vegetables have grill marks. The zucchini/squash will probably cook faster than the carrots. The zucchini shouldn't be too mushy but still firm.
• Transfer to a serving platter. Season with salt and pepper to taste. Garnish with the fresh cilantro or fresh parsley. Serve with a bowl of plain yogurt for garnish.
• Serve warm or at room temperature. Servings are estimated.

Steps:

• PART 1: Hard-boil the eggs for 10 minutes, slice into 1/4 inch strips, serve as a garnish.
• PART 2: Slice the zucchini into 1/4 inch strips, grill over low heat for 5-10 minutes. They should not be burnt, but should have beautiful char marks from the grill, and should be soft throughout.
• PART 3: Place 3 tbsp olive oil in large saucepan and heat. Place cinnamon, cumin seeds, coriander seeds, and garlic powder into the oil and lightly fry for about 10 minutes so that flavors permeate the oil. Keep heat low enough that oil does not smoke.
• Add rice and stir to coat with oil and then immediately add 4 cups water.
• Cover with lid and heat to the boil, then reduce heat and simmer 20 minutes, or until water has absorbed and rice is soft and fluffy.
• PART 4: Cut potatoes lengthwise into wedges (8 wedges per potato). Toss in olive oil with salt and pepper. Place in a single layer on a baking sheet and bake at 375 for 40 minutes.
• PART 5: Chop onion and garlic in food processor until pieces are very small (less than 1/4 inch). Combine with beef, parsley, coriander seed, caraway seeds, garlic powder, paprika, cayenne, salt and pepper into a mixing bowl.
• Mix with your hands, then form SMALL sausages by squeezing a small amount of mixture in your hands. Sausages should be about the size of a large thumb.
• Heat olive oil in a skillet until very hot, then brown sausages on all sides. Sausages should be almost completely cooked during this step. Remove and set aside.
• Turn off heat from under skillet, then add tomato paste and water. Heat to a simmer, stirring to mix. Simmer about 5 minutes.
• Return sausages to skillet and continue simmering for 30 minutes.
• Serve as follows: rice on bottom, then sausage and sauce, then alternate zucchini, bell pepper, egg, and lemon on top. Potatoes go on the side, with a little sauce on them as well.