Ingredients with Measurements:
- 1 large zucchini, sliced
- 1 head of garlic, cloves peeled and minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh marjoram
- 1/4 cup chopped fresh savory
- 1/4 cup chopped fresh fennel fronds
Special equipment needed:
- Large mixing bowl
- Large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced zucchini, minced garlic, olive oil, salt, black pepper, and red pepper flakes. Toss to coat evenly.
2. Heat a large skillet over medium-high heat. Add the zucchini mixture to the skillet and cook, stirring occasionally, until the zucchini is tender and lightly browned, about 10 minutes.
3. Remove the skillet from the heat and add the chopped fresh herbs. Toss to combine.
4. Serve the bedura with zucchini and garlic hot or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 12g
- Carbohydrates: 9g
- Protein: 2g
- Fiber: 3g
- Sugar: 4g
- Sodium: 590mg
Substitutions for ingredients:
- Instead of zucchini, you can use yellow squash or eggplant.
- Instead of olive oil, you can use vegetable oil or coconut oil.
- Instead of fresh herbs, you can use dried herbs.
Variations:
- Add sliced onions or bell peppers to the zucchini mixture.
- Top the bedura with crumbled feta cheese or grated Parmesan cheese.
- Serve the bedura with pita bread or rice.
Tips and tricks:
- Make sure to slice the zucchini evenly so that it cooks evenly.
- Use a variety of fresh herbs to add flavor and complexity to the dish.
- Don't overcook the zucchini or it will become mushy.
Storage instructions:
- Store leftover bedura with zucchini and garlic in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bedura with zucchini and garlic in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the bedura with zucchini and garlic in a large serving dish and garnish with fresh herbs.
Garnishes:
- Fresh herbs
Pairings:
- Serve the bedura with zucchini and garlic with grilled chicken or fish.
Suggested side dishes:
- Pita bread
- Rice
Troubleshooting advice:
- If the zucchini is too watery, drain off any excess liquid before adding the fresh herbs.
Food safety advice:
- Make sure to wash the zucchini and herbs thoroughly before using.
Food history:
- Bedura is a traditional Middle Eastern dish made with a variety of vegetables and herbs.
Flavor profiles:
- Savory, herbaceous, slightly spicy
Serving suggestions:
- Serve the bedura with zucchini and garlic as a side dish or as a main course with a salad.
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