Vegetarian mains
ChefSana Kaddour
Cooked Zucchini Flesh
Cooked zucchini flesh is a well-known recipe in the world of vegetarian dishes. The important thing about this recipe is that it saves us from throwing away the flesh after hollowing out zucchini for stuffing. Try it and let us know what you think.
Cooked zucchini flesh is a delicious and very tasty way to use the flesh from zucchini when hollowing them out for cooking, and in this way we can cook the zucchini flesh in a traditional, easy, and quick recipe!
Ingredients
Start here, then move straight into the method.
- Zucchini flesh
- 1 whole zucchini
- 4 cloves garlic (or to taste)
- Juice of half a lemon
- Hot pepper to taste
- Olive oil
- Salt
- Also from Sana, here is Raheb Kibbeh or Hila Kibbeh with Lentil Soup
Method
Follow the cooking sequence without leaving the page.
- Boil the zucchini flesh from one small zucchini for fifteen minutes over low heat.
- It is important to squeeze the zucchini flesh well after boiling to remove all the liquid it produces.
- After squeezing the flesh well, add the crushed garlic, lemon juice, salt and hot chili.
- Place the zucchini flesh on a serving plate and garnish it with olive oil.
- The zucchini flesh is eaten with fresh Arabic bread.
- Also from Sana: kibbeh rahib (Monk Kibbeh) or 'trick' kibbeh with lentil soup
Recipe tags
Vegetarian mainsLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Raheb Kibbeh or Hila Kibbeh with Lentil Soup
