Zucchini "Steaks" with Chermoula Sauce


15 minutes


15 minutes

These Zucchini "Steaks" with Chermoula Sauce are tender with a crisp outside that has been browned for extra flavor. The delicious blend of citrus and herbs in the sauce matches perfectly.


– 2 medium zucchini – 1 ½ tbsp. oil – ⅓ tsp. salt or to taste – ¼ tsp. pepper or to taste For the Chermoula sauce – 1 cup chopped fresh cilantro – 1 cup chopped fresh parsley – 3 tsp. ground cumin – ½ tsp. ground coriander – 1 tsp. paprika – ½ cup extra virgin olive oil – ¼ cup freshly squeezed lemon juice – 3-4 garlic cloves, minced – ½ tsp. sea salt or to taste – ⅛ tsp. cayenne optional

Step 1

Make the Chermoula sauce by blending all of the chermoula ingredients in a food processor or blender until smooth.

Step 2

Cut the zucchini into 1 inch thick circles.

Step 3

To a non-stick skillet, add the oil and place the zucchini circles in it. Season them with salt and pepper and fry over medium heat for about 3-4 minutes, until the bottoms turn golden brown. Then flip them.

Step 4

Season the zucchini with salt and pepper again, reduce the heat to medium low, and cover with a lid. Cook them for 5-7 minutes, or until they reach the desired doneness.

Step 5

Remove the zucchini "steaks" from the heat and spread about a teaspoon (or more) of Chermoula sauce on each zucchini circle. Serve warm.


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