Eastern Spice Roasted Zucchini

February 16, 2014

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This is a very aromatic dish, because you add lots of fresh garlic along with some curry powder and ground cumin to the sauce. It would make a great side dish for some roast chicken or lamb. I ended up using it as the veggies in a quiche, which was also really delicious.

You will need:

  • 2 T olive oil
  • 2 large yellow onion, sliced thin
  • 8 large cloves of garlic, minced (I also recommend crushed into a paste)
  • 1.5 pints cherry or grape tomatoes, roughly chopped
  • 1 lemon, zested and juiced
  • 1 T tomato paste
  • 2 t ground cumin
  • 1 t curry powder
  • 1 t oregano
  • 1/2 t salt
  • 1/2 t ground pepper
  • 4-6 zucchinis, cut into 1/4-inch slices (you will want about 4 cups worth)

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Then you will…

  1. Heat the olive oil over medium-low heat in a large ovenproof skillet. Add the onions and reduced the heat slightly.
  2. Allow the onions to caramelize slowly; this should take about 15-25 minutes with you stirring every ten minutes or so.
  3. Preheat your oven to 350 degrees.
  4. Mix the garlic into the skillet. Allow to cook 1-2 minutes, or until you can smell it and it is slightly golden.
  5. Stir in the tomatoes and lemon zest.
  6. In a small bowl, combine the lemon juice with the tomato paste, cumin, curry, oregano, salt and pepper. Mix well.
  7. Stir the spice mixture into the skillet. Reduce to a simmer.
  8. Allow to cook about 10 minutes, or until the tomatoes have softened and most of the liquid is cooked off.
  9. Remove from heat. Mix in the zucchini slices.
  10. Cover the skillet and bake 35 minutes.
  11. Remove the cover and cook another 15-20 minutes, or until the liquid is mostly cooked off.
  12. Remove from the oven and stir the dish. Allow to sit 10 minutes before serving, as the vegetables will be very hot!

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