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 Moroccan-style Zucchini Recipe
Very tasty zucchini, spicy-spicy and with a pleasant lemon sourness. They are good as a snack and as a side dish for fish or meat.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Moroccan Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Moroccan Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. These are the products we will need. Zucchini or zucchini are taken young and small.
    These are the products we will need. Zucchini or zucchini are taken young and small.
  2. Cut the zucchini into quarters and place in a foil-lined baking dish.
    Cut the zucchini into quarters and place in a foil-lined baking dish.
  3. Finely chop the onion, garlic and pepper. Mix everything, add paprika and cumin, salt and pepper to taste. Add the butter and let stand. Pour this marinade over the zucchini and cover tightly with foil. Bake at 180 degrees for 15-20 minutes. Then open the foil and bake for another 20 minutes until soft. Remove the mold from the oven, cover tightly with foil and leave the zucchini to cool completely.
    Finely chop the onion, garlic and pepper. Mix everything, add paprika and cumin, salt and pepper to taste. Add the butter and let stand. Pour this marinade over the zucchini and cover tightly with foil. Bake at 180 degrees for 15-20 minutes. Then open the foil and bake for another 20 minutes until soft. Remove the mold from the oven, cover tightly with foil and leave the zucchini to cool completely.
  4. Pour lemon juice over the already cooled zucchini and put it in the refrigerator for at least 4 hours or overnight. Then take them out of the refrigerator and let them stand for a while, so that they become room temperature. When serving, sprinkle with finely chopped herbs.
    Pour lemon juice over the already cooled zucchini and put it in the refrigerator for at least 4 hours or overnight. Then take them out of the refrigerator and let them stand for a while, so that they become room temperature. When serving, sprinkle with finely chopped herbs.
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