Recipe Archives->Vegetarian->Zucchini Ankara

Zucchini Ankara 

2 cups chopped onion
3 to 4 cloves garlic, minced or pressed
3 zucchini or yellow squash, cut into half-moons about 1/2 inch thick 
1 tsp dried marjoram  
1 cup cooked, drained, garbanzo beans 
1/2 cup sliced pitted black olives, preferably salty Greek ones
1 Tbsp. ground cumin 
juice of a lemon  
salt
black pepper
5 ounces feta cheese

Saute the onion and garlic in olive oil until onion is translucent.
Add the squash and marjoram and cook on medium heat, stirring often, 
unil the squash is just tender. If the squash hasn't released enough  
liquid to simmer in, add 1/4 cup of water. This should be a juicy
dish. Add the beans, cumin or mint, lemon, and seasonings. Remember
that if the feta that will be added later is quite salty, little
or no salt will be needed in the vegetables themselves.  Continue
cooking until everything is thoroughly heated. The squash should  
not become overly soft.

Adjust lemon and herbs to taste, and ladle the vegetables over rice
or couscous. Top with grated feta and serve immediately.

Printable version: zucchini-ankara.txt.