2 large carrots, or 4 smaller carrots, or the equivalent amount peeled baby carrots, sliced diagonally 1/4 inch thick.2 zucchini, ends trimmed, sliced diagonally about 1/4 inch thick 1 tsp freshly ground cumin seeds Salt and pepper to taste
2 tbsp olive oil
A recipe from Egypt! In a large bowl, toss the carrots and zucchini together with the cumin and season with salt and pepper. Heat the oil in a large skillet over med-low heat and cook the carrots and zucchini until crisply and tender, 25 to 30 minutes, tossing frequently. Serve hot.
From Marquita Farm’s thorough list of squash recipes. They adapted this one from Mediterranean Vegetables by Clifford Wright.
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This recipe was most recently featured in
Boston Organics Newsletter No. 32 of 2010.