Middle Eastern Roasted Zucchini

Zucchini, also known as courgettes in other parts of the world, and kusa or kousa in the Arabic world, are very popular vegetables everywhere you go. The word courgette means green gourd in French. Zucchini is the Italian name for this delicious vegetable. Like so many vegetables, they are very versatile and lend themselves to many different cooking preparations and recipes. They are very popular in Middle Eastern recipes too. Kusa were deeply rooted in the culinary traditions of the Ottoman Empire, with “kousa mihshi” considered a staple dish across the Levant, particularly in Lebanon and Syria. They are often roasted or stuffed with rice and meat fillings.

Zucchini, as we know it today, is a type of squash that hails from Milan, Italy, from the 19th century. But it’s roots go way back to the Mesoamerican days, from about 7000 years ago. Not only are zucchini, or kousa, kusa, or courgettes versatile and delicious, but they are also very healthy for you too. They are fat free and low in calories, high in fiber, are high in protein, and are a good source of both potassium and folate.

When I made my Middle Eastern chicken with tomato sauce Middle Eastern Chicken With Tomato Sauce I needed some Middle Eastern side dishes to go with it. I made some lemon rice with mint and roasted zucchini with vinegar. Of course I added my own personality to it, and made it my own recipe. That’s just what I do. 🙂

Middle Eastern Roasted Zucchini

This dish is very easy to make, using simple, basic ingredients found in every kitchen.

4-6 zucchini, sliced into very thin strips lengthwise

4-5 cloves garlic, sliced very thin

4-5 TBSP olive oil

1-2 TBSP red chili oil, optional

2 TBSP white wine vinegar – I used Prosecco vinegar

1-2 TBSP lemon balsamic vinegar, optional

salt & pepper to taste

2 tsp dried mint

Preheat the oven to 375*F or 191*C.

Spray a baking dish with cooking spray.

Lay the zucchini strips in the prepared baking dish in a single layer. Scatter the garlic, salt & pepper and mint over the zucchini. Drizzle the oil(s) and vinegar(s) over the vegetables.

Bake for about 30 minutes or until the zucchini are softened and lightly browned. Serve alongside your favorite Middle Eastern entree, or anything else you want to serve it with. We like spicy foods, so using the chili oil, with some of the chilies, added a little extra kick to the dish. But if spicy isn’t your thing, omit the chili oil. You will still love this dish no matter what.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.