Zucchini with Za’atar

A quick recipe this week for a delicious item I tried for the first time in a Palestinian restaurant many years ago – fried zucchini with the tart thyme-based, sesame-laced spice blend za’atar. The recipe is Palestinian in origin, but is similar to many zucchini-based dishes that come from Greek and Turkish Jewish communities. Like other Palestinian foods, fried vegetables with za’atar have been appropriated and reworked by Israeli culture in the past fifty years.

Zucchini with za'atar, black and white
Zucchini with za’atar (Photo mine, January 2017)

Two large zucchini, chopped into thin medallions of about ½cm/1/5” inch

Olive, coconut, or vegetable oil

1 tsp salt

1 tsp cumin

1 tsp za’atar

Heat a skillet and add about 3 tbsp of oil. Then, add the zucchini flat on top of the oil in the pan – you may need to fry multiple batches. Fry on each side for two minutes, or until browned, then remove from heat and lay out on a plate. Mix your spices together and sprinkle liberally over the zucchini pieces. Serve hot or at room temperature.

Thank you to Jay Stanton, Daniel Moscoe, and Alex Cooke for participating in User Acceptance Testing for this recipe.

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