We had a very good summer for zucchini. This year we grew yellow zucchini, and froze a lot so we would have it during the year.
Zucchini that has been frozen works best in stews or soups. This makes a very tasty meal, especially when served over couscous that has been cooked with 1 cube of vegetable bouillon.

Serving Size: 4

Ingredients:

• 2 tbs. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 zucchini or yellow squash
• 2 tsp. marjoram
• 1 bell pepper or pepperoncini, deseeded and cut into pieces
• 1 can chickpeas
• 100 grams tempeh or tofu, cut into pieces
• 1/2 cup black olives, sliced
• 2 tsp. cumin
• 3 tbs. lemon juice
• black pepper to taste
• cayenne
• 1 cup soy cheese, grated (optional)

Directions:

1. Saute onions and garlic in olive oil until onion is translucent.
2. Add the tempeh or tofu and saute until golden brown.
3. Add zucchini/squash, bell pepper & marjoram and cook on medium heat until zucchini/squash is just tender.
4. Add chickpeas, olives, cumin (or 2 tsp. mint if desired), lemon juice and seasonings.
5. Cook until everything is heated through.
6. Ladle mixture over cooked rice or couscous.
7. Top with soy cheese. (optional)

Attached Files:

• MacGourmet recipe file

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