Zucchini "Steaks" with Chermoula Sauce

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 335kcal

Author Tania Sheff

Ingredients

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

Video

Notes

How to Store

You can store any leftover Zucchini "Steaks" with Chermoula Sauce in an airtight container in the refrigerator once they have cooled. They will stay fresh for about 4-5 days. You can store any remained chermoula sauce in a lidded jar in the fridge for up to 3 weeks. You can also freeze the sauce in an ice cube tray, storing the frozen cubes in a ziplock bag. Reheat your zucchini on the stovetop or in the oven.

Tips for the best Zucchini "Steaks" with Chermoula Sauce

Choose good quality zucchini. When buying or picking your zucchini, look for ones that are firm, but not hard. They should have no blemishes or soft spots, and be a deep green color.
Cut the zucchini to 1 inch circles. This thickness is so the zucchini cooks and crisps while having a soft and tender center, but is not so thin that is becomes flimsy or mushy. The skin also adds structure.
Leave the sauce on the thick side. When you make your chermoula sauce, make sure it is on the thicker side. This makes it easy to spoon on the zucchini circles and it won't drip off.
Make extra chermoula. This delicious sauce is really versatile so take the time to make some extra and store it in the fridge or freezer. You can use it with potatoes, veggies, bread, or on tofu.

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