Best 3 SautÉed Zucchini With Zaatar And Crispy Chickpeas Recipes
**Discover a medley of flavors and textures with our sautéed zucchini with zaatar and crispy chickpeas recipe**. This delightful dish features tender zucchini sautéed to perfection, infused with the aromatic blend of zaatar spices, and complemented by crispy chickpeas that add a satisfying crunch. Alongside this main recipe, we also present three variations to cater to different taste preferences: a spicy version with harissa, a tangy take with lemon and feta, and a refreshing cucumber and mint iteration. Each variation offers a unique twist on the classic sautéed zucchini, ensuring there's something for everyone to enjoy. Get ready to embark on a culinary journey that promises a burst of flavors and a symphony of textures in every bite.
**Main Recipe: Sautéed Zucchini with Zaatar and Crispy Chickpeas**
Ingredients:
* 2 medium zucchini, sliced
* 1 tablespoon olive oil
* 1 teaspoon zaatar spice blend
* 1/2 cup crispy chickpeas
* Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the zucchini and cook until tender, about 5-7 minutes.
3. Sprinkle the zaatar spice blend and salt and pepper to taste.
4. Stir in the crispy chickpeas and cook for an additional 2-3 minutes.
5. Serve immediately.
**Variations:**
1. **Spicy Sautéed Zucchini with Harissa:** Add 1 teaspoon of harissa paste to the skillet along with the zaatar spice blend.
2. **Tangy Sautéed Zucchini with Lemon and Feta:** Top the sautéed zucchini with crumbled feta cheese and a squeeze of lemon juice before serving.
3. **Refreshing Sautéed Zucchini with Cucumber and Mint:** Add chopped cucumber and mint leaves to the skillet along with the zucchini.
**Tips:**
* For crispy chickpeas, roast them in the oven at 400°F for 20 minutes, or until golden brown.
* Feel free to adjust the amount of zaatar spice blend according to your taste preferences.
* Serve the sautéed zucchini as a side dish or as a main course with a side of rice or quinoa.
SAUTéED ZUCCHINI & CHICKPEAS
A simple recipe which I found in the June 2002 issue of the 'Australian Good Taste' magazine, in a bring-a-dish for eight menu plan. Obviously, the recipe can be scaled down. The recipe specifies that it can be made "up to an hour before serving", but I cannot see why it couldn't be made further ahead than that. When I make this, I'll be adding chopped onions and garlic in step two, and some lemon juice and dried thyme, probably when adding the chickpeas in step three.
Provided by bluemoon downunder
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
- Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
- Add the chickpeas.
- Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
- To transport: Cool then place in an airtight container.
- To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
- Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.
Nutrition Facts : Calories 161.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 8, Sodium 255.8, Carbohydrate 20.3, Fiber 4.4, Sugar 1.7, Protein 5
CRUNCHY ROASTED ZA'ATAR CHICKPEAS
Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives these roasted chickpeas a fragrant, herbal, tangy bite. Unlike other similar recipes, the chickpeas are roasted without any oil, which is added after they come out of the oven. This allows the peas to crisp up without turning greasy. Do make sure to dry them out for an hour as directed, which adds to their crunchy texture. It's hard to stop eating these once you start, so if you're serving these to a group, consider making a double batch.
Provided by Melissa Clark
Categories snack, finger foods, side dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
- Heat oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
- Place hot chickpeas in a bowl and drizzle with olive oil, za'atar and salt. Store any cooled leftovers in an airtight container for up to a week.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 144 milligrams, Sugar 3 grams
ZA'ATAR-SPICED ZUCCHINI
Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 15m
Number Of Ingredients 5
Steps:
- Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
- Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
- Stir 1/4 cup za'atar and 2 tablespoons olive oil into a paste; season with salt and pepper.
- Rub zucchini with za'atar and grill, turning once, until nicely browned and tender, 6 to 8 minutes. Garnish with parsley.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 5 grams
Tips:
- Choose fresh, tender zucchini: Look for zucchini that is firm and has a deep green color. Avoid zucchini that is bruised or has blemishes.
- Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be careful to use the guard to protect your fingers.
- Use a large skillet: This will give the zucchini plenty of room to cook without overcrowding.
- Don't overcrowd the skillet: If you overcrowd the skillet, the zucchini will steam instead of sautéing.
- Cook the zucchini until it is tender-crisp: You don't want to overcook the zucchini, or it will become mushy.
- Season the zucchini with salt and pepper: This will help to bring out the flavor of the zucchini.
- Add zaatar and crispy chickpeas: These ingredients will add flavor and texture to the zucchini.
- Serve immediately: Sautéed zucchini is best served immediately, while it is still hot and crispy.
Conclusion:
Sautéed zucchini with zaatar and crispy chickpeas is a quick and easy side dish that is perfect for any occasion. It is healthy, flavorful, and can be served with a variety of main dishes. So next time you are looking for a simple and delicious side dish, give this recipe a try.
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