Tunisian Summer Squash
Transport your taste buds to North Africa with this vibrant Tunisian Summer Squash recipe, a perfect blend of wholesome vegetables and warm, aromatic spices. This dish features tender slices of yellow squash or zucchini simmered in a rich, spiced tomato sauce infused with cumin, coriander, smoked paprika, and a hint of cinnamon, offering a delightful balance of smoky, earthy, and slightly tangy flavors. Finished with a splash of fresh lemon juice and parsley, it’s as refreshing as it is comforting. Ready in under an hour, this vegetarian recipe is perfect as a hearty side dish or a satisfying main when served with crusty bread or rice. Whether you enjoy it hot or at room temperature, this Tunisian-inspired dish is a flavorful showcase of seasonal squash.
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Recipe Information
Ingredients
- 4 medium summer squash (yellow or zucchini)
- 3 tablespoons olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.25 teaspoon cinnamon
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Wash and trim the ends of the summer squash. Cut them in half lengthwise, then slice into 1/4-inch thick half-moons.
Heat olive oil in a large skillet or sauté pan over medium heat.
Add diced onion and sauté for 4-5 minutes, or until softened and translucent.
Add minced garlic and cook for another minute, stirring frequently.
Mix in ground cumin, coriander, smoked paprika, cinnamon, and crushed red pepper flakes. Stir well to coat the onions and garlic with the spices.
Add tomato paste and cook for 1-2 minutes, stirring constantly, until the paste is darkened in color and aromatic.
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir well and bring the mixture to a simmer.
Add the sliced summer squash to the pan and stir gently to coat them in the sauce.
Season with salt and black pepper. Cover the pan with a lid and let simmer over medium-low heat for 20-25 minutes, or until the squash is tender but not mushy. Stir occasionally to prevent sticking.
Remove from heat and stir in freshly chopped parsley and lemon juice.
Serve hot or at room temperature as a side dish, or pair with crusty bread or rice for a main meal.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3434 mg | 149% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 46.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3908 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
