John Myers
Zucchini with Chermoula Sauce
The perfect zucchini with chermoula sauce recipe with a picture and simple step-by-step instructions.
- 1 Covenant ever Parsley & coriander
- 1 Pc. Blue or white onion
- 4 Pc. Clove of garlic
- 1 Pc. Fresh ginger about 2cm
- 1 tbsp Sweet paprika
- 1 tsp Rose paprika powder
- 0,5 tbsp Ground cumin
- 2 tsp Ras-El-Hanout Spice Mixture Morocco
- Salt and pepper black
- 0,5 Pc. Grated lemon peel
- 3 tbsp Lemon juice
- 5 tbsp Extra virgin olive oil
- 3 st Courgette small
- Chermoula is a North African marinade. It can also be used as a dip or mixed with yoghurt as a sauce, goes very well with grilled meat, fish and vegetables. I received this recipe from a former employee (a Moroccan).
Preparations:
- Wash the herbs, spin dry, chop finely. Peel the onion and garlic, cut into very fine cubes. Finely chop or grate the ginger. Grate the peel and squeeze half a lemon. Wash the zucchini, cut off the ends and cut lengthways into 0.5 cm thick slices.
- Thoroughly mix the herbs, onion and garlic with all the spices, lemon juice, zest, olive oil and salt and pepper. Mix the zucchini with half of the marinade and leave to stand for about 30 minutes.
- Preheat the oven to 160 ° C (convection). Place the courgettes overlapping in a greased ovenproof dish or dish, spread the rest of the marinade on top. Bake in the middle of the oven for approx. 40 minutes until al dente. They are very tasty hot or cold. It goes well with meat or fish from the grill. Also goes well with marinating meat or fish and other vegetables too.
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