1 1/4 pounds zucchini, cut into 1-inch-thick slices
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon harissa
1 garlic clove, crushed
1/4 cup (2 ounces) crumbled feta cheese
Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.
Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.
- 39 (65% from fat)
- 2.8g (sat 1g
- mono 1.5g
- poly 0.2g)