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.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 servings 1x
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
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.
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.