Moroccan Chermoula – Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 vegetable onion (s), white, approx. 200 g
- 0.5 teaspoon ½ paprika powder, noble sweet
- 0.5 teaspoon ½ cumin, (cumin)
- 1 pinch cayenne pepper
- salt
- 4 tablespoon lemon juice
- 4 tablespoon olive oil
- 2 cloves garlic)
- 4 zucchini
- 2 tablespoon parsley, smooth
- 2 tablespoon coriander greens
- Oil, for greasing the baking sheet
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Peel and finely dice the vegetable onion, mix with the spices, two tablespoons of lemon juice and the oil. Peel and finely chop the garlic, add to the mixture.
- Clean and wash the zucchini and slice / cut lengthways into very fine slices.
- Grease a baking sheet with oil.
- Place the zucchini slices on the tray and sprinkle with the onion mixture. Bake on the middle rack for about 15 minutes until golden brown. Arrange on a platter, drizzle with the remaining two tablespoons of lemon juice and sprinkle with the chopped parsley and coriander.
- Goes cold or warm with briefly roasted meat or as a vegetarian starter.
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