Lebanese Inspired Zucchini Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 1 chilli pepper (s), red or green
- 3 tablespoon olive oil
- 2 zucchini
- 3 tomato (s), dried, pickled in oil
- salt
- 1 teaspoon coriander seeds
- 0.5 teaspoon ½ cinnamon powder
- 2 tomato (s), fresh
- 2 tablespoon raisins
- 2 tablespoon pine nuts
- 1 teaspoon white wine vinegar
Print Recipe
Pin Recipe Instructions
- Dice the onion, chop the garlic and the pitted chilli very finely. Halve the zucchini lengthways and cut into sticks, approx. 5 mm thick and 4 - 5 cm long. Scald the fresh tomatoes with boiling water, peel them, remove the stalks and roughly dice. Rinse the raisins with hot water. Toast the pine nuts briefly without fat. Roast the coriander briefly and use a mortar.
- Heat the olive oil in a pan. Sauté the onion cubes with garlic and chilli until the onions are translucent. Add the zucchini sticks and fry everything over medium heat for about 3 minutes. Chop the sun-dried tomatoes and add them to the pan, then add the fresh tomatoes, raisins and pine nuts. Season with salt, coriander and cinnamon and let everything stew for another 3 to 5 minutes. Season to taste with white wine vinegar and, if necessary, a little salt. The tomato cubes should break down into a kind of sauce. If the acidity of the tomatoes and vinegar is not yet balanced by the raisins, correct it carefully with a pinch of sugar.
- With bulgur or rice it is a small meal for two. Without a side dish, I eat it all by myself. Also tastes cold.
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