Print

Moroccan-Spiced Summer Squash

Moroccan Spiced Summer Squash

This dish was inspired by the spice sellers in the souks of Marrakesh. Summer squash, zucchini, courgette…. they are all the same vegetable. A zucchini is merely a green summer squash. I used 1 green and 1 yellow.

Ingredients

Scale
  • 2 small summer squash, 6 – 7″ long, thinly sliced
  • 2 yellow tomatoes, peeled and roughly chopped
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 2 tsp soy sauce
  • 4 tbs parsley, chopped

Instructions

  • Heat oil in a large nonstick skillet over medium-high heat. 
  • Add all spices, onion, and sauté until onion is tender. 
  • Turn heat to medium, add garlic, squash slices and continue to sauté for about 5 – 6 minutes, stirring occasionally, until courgette just starts to get tender. 
  • Add tomatoes, soy sauce.
  • Reduce heat to medium-low, cover and simmer until tomatoes soften and squash is tender, about 10 minutes longer.
  • Stir in parsley and serve.

Notes

Frying the spices brings out their flavors. It’s a step that is very important but often overlooked. Just be mindful that they don’t burn.

Keywords: summer squash, Moroccan spices