Ingredients
- 1¼ pounds zucchini, cut into 1-inch-thick slices
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon caraway seeds
- ½ teaspoon ground coriander
- ½ teaspoon harissa
- 1 garlic clove, crushed
- ¼ cup (2 ounces) crumbled feta cheese
Make it step by step
- Place zucchini in a large saucepan; cover with water to 1 inch above zucchini.
- Bring to a boil, and cook 20 minutes or until zucchini is very tender.
- Drain.
- While zucchini is still in colander, coarsely mash zucchini with a fork; drain.
- Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk.
- Add zucchini; toss well.
- Sprinkle with cheese.
- Serve with pita bread.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.