-IBIS-1.5.0-
rx
recipe
zucchini stew
nutrition

definition

zucchini stew
Serves 4-6

• ingredients:
2 cups onion, chopped
3-4 cloves garlic, minced
1/8 cup olive oil
7 cups zucchini and/or yellow squash, sliced 1/2 " thick
2 tbsp. chopped fresh parsley
2 cups cooked, drained garbanzo beans or fava beans
1/2 cup sliced, pitted black olives (preferably oil cured Greek ones)
1 tbsp. ground cumin or 2 tsp. dried mint
3-6 tbsp. fresh lemon juice or apple cider vinegar
freshly ground black pepper
pinch of cayenne
1 cup grated feta or soy cheese

• method:
1. Saute the onions and garlic in oil until onion is translucent, add water to steam-saute as needed. Add the squash and parsley and cook on medium heat, stirring often, until the squash is just tender. The squash should release liquid, making enough to simmer in, if not add 1/4 cup water.
2. Add the beans, olives, cumin or mint, lemon juice and pepper. Simmer until all is heated through.
3. Adjust the lemon and herbs to taste, ladle over rice, millet, or barley and pass feta or soy cheese to sprinkle over the top.

(Green)


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