Cafe van Zoen

The ongoing adventures of Keven and Piet in Portland, Oregon.


Stewed Zucchini with Feta

Happy Friday! I made this stew last night after receiving the recipe from the lovely Sarah Case.  It may sound unappetizing for those not used to eating so many veggies, but give it a shot because the mixture of spices is really delightful, and if you don't care about the ww points, then you can add sour cream or something yummy to make it more your style.



  • 3 tablespoons olive oil

  • 1 onion, finely chopped

  • 4 cloves garlic, minced

  • 1 1/2 teaspoons ground coriander

  • 1/2 teaspoon ground white pepper

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 2 pounds zucchini, cut into 3/4-inch rounds

  • 1 bunch fresh cilantro, coarsely chopped (divided)

  • 1 28-ounce can whole tomatoes, or 28 ounces fresh tomatoes plus 2 tablespoons tomato paste

  • 1/2 cup water

  • 1/2 teaspoon salt

  • 1/2 teaspoon granulated sugar

  • 1 tablespoon pomegranate molasses (available at Middle Eastern grocery stores, or substitute the juice of half a lemon and add an additional 1/2 teaspoon sugar)

  • Light Feta (optional)


In a large pot heat the olive oil over medium heat. Sauté onion until translucent, 5 minutes. Add the garlic and sauté another 2 minutes. Add the coriander, white pepper, cinnamon and allspice; stir for a moment to toast the spices.

Add the zucchini and half the cilantro; stir to coat with the toasted spices. Add the tomatoes, water, salt, sugar and pomegranate molasses. Raise the heat to bring it to a boil, then lower the heat until stew maintains a simmer. Cover and simmer gently for 1 1/2 hours (you can cook it for less time, but the full cooking time turns the zucchini meltingly soft and infuses it with the flavors from the sauce). Stir occasionally and adjust seasonings to taste. Top with feta (if desired) and remaining cilantro, and serve.  You can also serve it over brown rice or I tried quinoa, but I think I prefer it all by itself with extra feta :P

I didn't really work out the points for this, but without feta I would say its a safe 1 - 2 points per serving depending on the size.  I had two bowls full of it!

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