Soft Zucchini with Harissa, Lemon and Marinated Feta

These soft zucchini can be served as a side or heap a large spoonful on a crostini and top with some marinated feta.

Ingredients:

¼ cup Basil Extra Virgin Olive Oil

6 garlic cloves, thinly sliced

1-2 Tbl New York Shuk Harissa Preserved Lemon Paste

1 red or green chile, finely chopped

4 tsp lemon juice

2 lb zucchini, finely sliced

1 Tbl Garlic and Herb Seasoning

1 tsp Sumac

Salt and pepper

½ cup of Basil and Parsley leaves, roughly chopped

Marinated Feta (recipe follows)

Directions:

Place a large, nonstick sauté pan on medium high heat and add the olive oil and garlic. Fry gently for 3 minutes, stirring often, until soft, golden and aromatic. You don’t want the garlic to become at all browned or crispy. Decrease the heat if necessary. Remove 3 Tbl oil, along with half the garlic and transfer to a small bowl. Add the harissa paste, chile, and lemon juice to the bowl and stir together; and set aside

Return the pan to high heat and add the zucchini, add 1tsp salt and Garlic Herb Seasoning. Cook for 15-18 minutes, stirring often, until very soft but still mostly holding their shape. You don’t want the zucchini to brown, so decrease your heat if needed. Spoon the harissa mixture over the zucchini and stir to coat. Stir in half the herbs and transfer to a platter. Let sit for 15 minutes, then sprinkle with a pinch of salt, sumac and remaining herbs.

Serve with Marinated Feta on the side.

Marinated Feta

Ingredients:

1 cup feta, crumbled

¼ cup Meyer Lemon Extra Virgin Olive Oil

½ cup Green Castelvetrano olives, sliced in half

Fresh thyme sprigs

1 tsp Marash or Allepo Chile flakes

Directions:

Place the feta in a medium size bowl, pour the olive oil over the feta.

Top with olives, thyme and chile flakes.