Assyrian-style Creamy Zucchini

Ingredients

In this Assyrian adaptation, the original Italian zucchini alla crema is transformed by incorporating Assyrian spices and flavors. The creamy sauce is infused with traditional Assyrian spices, adding a distinct warmth and depth of flavor to the dish. Additionally, the cooking technique is adjusted to ensure the zucchini retains a slight bite, reflecting the Assyrian preference for vegetables with a bit of texture. This Assyrian-style creamy zucchini is a fusion of Italian and Assyrian culinary traditions, resulting in a unique and delicious dish. We alse have the original recipe for Zucchini alla crema, so you can check it out.

• 4 medium zucchini, sliced into rounds (500g) 4 medium zucchini, sliced into rounds (500g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 4g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
2. 2.
   Add the sliced zucchini to the skillet and cook for 5 minutes, stirring occasionally, until slightly softened.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, and cinnamon. Sprinkle the spice mixture over the zucchini and stir well to coat.
4. 4.
   Pour the vegetable broth into the skillet and bring to a simmer. Cook for 10 minutes, or until the zucchini is tender but still has a slight bite.
5. 5.
   Reduce the heat to low and pour in the heavy cream. Stir gently to combine and simmer for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste. Remove from heat and garnish with fresh parsley.
7. 7.
   Serve the Assyrian-style creamy zucchini hot as a side dish or as a main course with rice or bread.

Treat your ingredients with care...

• Zucchini — Make sure to slice the zucchini into rounds of equal thickness to ensure even cooking.
• Ground spices — For the best flavor, use freshly ground spices or check the expiration date of pre-ground spices to ensure their potency.
• Heavy cream — If you prefer a lighter version, you can substitute half-and-half or coconut cream for the heavy cream.

Tips & Tricks

• To add a touch of Assyrian heat, sprinkle some Aleppo pepper or red pepper flakes over the dish before serving.
• For a more substantial meal, serve the creamy zucchini over a bed of fluffy Assyrian rice pilaf.
• Experiment with different herbs such as mint or dill to add a fresh twist to the dish.
• If you prefer a thicker sauce, simmer the dish for a few extra minutes to reduce and thicken the cream.
• Leftovers can be refrigerated and enjoyed the next day, either reheated or served cold as a refreshing salad.

Serving advice

Serve the Assyrian-style creamy zucchini as a side dish alongside grilled meats or as a main course with rice or bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the creamy zucchini slices in a circular pattern on a serving platter, drizzle some of the creamy sauce over the top, and sprinkle with fresh parsley. This will create an elegant and appetizing presentation.