Egyptian Lemon Zucchini With Mint and Wilted Cherry Tomatoes

Do you love zucchini? This lemony zucchini with mint side dish is a unique family recipe which I consider company worthy. 

I know it sounds odd to use mint with zucchini, but together with the lemon, it creates a wonderful flavor. You'll have to trust me on this one.

 

 

Zucchini with mint is a specialty dish in Egypt called Kousa NaNa. My mother-in-law, from Cairo, Egypt, introduced me to this amazing dish when I first joined the family. 

I make it in a rimmed skillet with garlic, lemon juice, cherry tomatoes and fresh and dried mint. 

Sautéed onions are optional- I don't use them.

 I use green or yellow squash- whatever is available. 

It cooks quickly and tastes delicious. Zucchini is low in fat and calories but high in valuable nutrients. 

Everyone can enjoy this gluten-free, vegan, oil-free recipe.

Simple vegetable sides can be delicious, healthy and require minimal effort such as this zucchini dish! Make green or yellow squash or mix the squash together. 

Ingredients: 

3 medium green or yellow zucchini, washed and sliced

4 cloves of garlic, peeled and sliced

optional: 1 cup of sliced (in half moons) onions 

2 cups of cherry tomatoes of any color or shape

1/2 cup of fresh lemon juice 

Salt and cracked pepper 

1/2 cup of chopped fresh mint (of 2 tablespoons of dried mint) 

Directions: 

Use a large skillet with rim. Place skillet over medium heat and add garlic (and optional onions).  Stir for a few minutes to sauté in 1/4 cup of water. Add cherry tomatoes, lemon juice, and fresh mint. Add additional water by the 1/2 cup as needed to prevent burning. Season with salt and pepper. Cover and cook on medium heat to allow zucchini to soften. When done, sprinkle with dried mint and serve. 

The other night, we had an arugula and tomato salad with a tad of gluten free noodles at a new local Italian restaurant from Naples. Delicious.. 

Another Family Emergency

I haven't posted in over a week because we had another family emergency- My husband's 96 year old mother (Nona) died. Although she lived a long life, it was non-the less still a terrible loss especially following the death of my brother- in -law, Lou, just a month ago. 

The weather when we returned to New Jersey was erratic- warmer the first two days in the upper 50's and then down to upper twenties and low thirties the other days. 

Last week we received a text from my husband's sister saying that Hospice was giving my mother- in-law 24-48 hours. We hopped a plane and arrived to New Jersey before my mother-in -law died. We were able to spend almost the entire day with her on Sunday. She died first thing Monday morning. 

In accordance with Jewish tradition, after the funeral we spent a week sitting Shiva- receiving visits from family and friends and had a nightly prayer service.

I didn't do any real cooking while we were sitting Shiva, other than making a pot of sweet and sour cabbage soup. since our neighbors, friends, and family sent in food platters for the mourners which is a Jewish custom.

This is one of my favorite soup recipes

When I made the pot of vegan cabbage soup, I followed the recipe as posted, except that I did not have any raisins or dates that are called for to add sweetness, so I substituted a whole chopped unpeeled apple instead and truthfully it was just as good as the original recipe and easier.

On another day, I did make my vegan spring roll recipe for myself. I often vary the ingredients that I use to fill them based on what I have available in the house. I have gotten much better at rolling them- I guess practice makes perfect.

I am back in Florida and hope to start cooking and posting recipes again this week. 

Notes: 

1. All of my recipes are naturally gluten-free