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:

• 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:

• Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
• Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
• Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

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.