Zucchini with Spicy Harissa

  • Servings: 12

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  • 12 medium zucchini
  • 2 tablespoons pure olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • Kosher salt and freshly ground pepper
  • Spicy Harissa, for serving

How to make this recipe

  1. Preheat the oven to 350°. Set the zucchini on a rimmed baking sheet and rub them with olive oil. Bake for 30 to 40 minutes, or until tender when pierced. When the zucchini are cool enough to handle, cut off and discard the stem ends and coarsely chop the zucchini. Season to taste with the lemon juice and salt and pepper. Serve warm, with the harissa.

Make Ahead

The chopped zucchini can be refrigerated, covered, for up to 1 day.

Contributed By Published April 1997

459589 recipes/zucchini-with-spicy-harissa 2013-12-06T23:57:12+00:00 Peter Hoffman spring|summer|roasting|dinner-party|passover|african|side-dishes|12|basic-easy|fast|healthy|make-ahead|vegetarian april-1997,peter hoffman,savoy,passover side dish recipe,north african passover recipe,zucchini with harissa,baked zucchini recipes,zucchini-with-spicy-harissa 459589

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