Omelette With Zucchini

omelette with zucchini

Whenever I make stuffed zucchini, I keep the cored insides to cook them as I did in this post, or to prepare an omelette like were going to do today. The zucchini gives the omelette a very nice flavor that my family just loves.


  • about 2 cups of zucchini insides
  • 1 small onion, finely chopped
  • 4 eggs
  • 4 tablespoon flour
  • 1 teaspoon salt
  • a dash of ground cinnamon
  • 1/2 cup chopped parsley
  • frying oil


  • Mix the eggs with all the ingredients
  • Place the batter in the fridge for about one hour to settle
  • Now to cook them you have two choices:
    • Either you fry them in small batches
    • Or you place the batter in an oiled tray and bake in the preheated oven for about thirty minutes until the top becomes golden
  • Enjoy eating with a mixed vegetables salad

omelette with zucchini 1


Shrimp With Vegetables

After eating a lot the past few days, with all the gatherings, dinners and family lunches, my son and I decided that we have to eat something light and healthy. I looked through my cooking notebook and found this recipe I used to make as a starter whenever I had to prepare for a big dinner. I decided to prepare it as a main meal instead for our lunch.


  • 500 grams shrimp
  • 2 red capsicum
  • 2 zucchini
  • 3 carrots
  • 1 onion, finely chopped
  • 2 cloves of garlic, sliced
  • 2 tablespoons olive oil
  • salt, pepper to taste
  • juice of half lemon


  • Peel the shrimp, remove the head and tail and wash properly
  • Cut the red capsicum into strips
  • Slice the zucchini
  • Peel the carrots and cut into fine strips
  • In a large saucepan heat the oil, fry all the vegetables with the onion and garlic for about 5 minutes
  • In the meantime preheat a non stick casserole, place the shrimp and sautee for three minutes, season with salt and pepper, add the lemon juice, then place the shrimp over the vegetables, and serve


Ablama With Laban (Stuffed Zucchini With Yogurt)

Zucchini is one of the vegetables which can be cooked in many different ways. I posted once zucchini stuffed with meat and rice. Today I prepared it the way my grandmother used to make it, stuffed with meat and cooked with yogurt. It was one of my favorite foods when I was a child. My mother used to make it in tomato sauce, and both ways are DELICIOUS. But, since today I had a lot of fresh yogurt, I decide to prepare it as per my grandmother’s recipe.

By the way “ablama” means in Arabic “ahead of time”, but I have no idea why it is called as such 🙂


  • 1 kilo zucchini, small size
  • 200 minced meat
  • 1 medium onion, finely chopped
  • 1 handful pine seeds
  • 1 kilo yogurt
  • 2 tablespoons corn flour
  • 10 cloves garlic, crushed
  • 1 tablespoon dried mint
  • salt, 7 spices
  • canola oil
  • cooked rice


  • Wash the zucchini, cut the head and with a vegetable corer remove the insides and drain them
  • In a saucepan heat 1 tablespoon of oil and fry the chopped onion and pine seeds until slightly golden then add the meat and fry. Season with 1 teaspoon salt and 1 teaspoon spices
  • Fill the zucchinis with the cooked meat until you have filled them all
  • Heat 2 tablespoon of oil and fry the stuffed zucchini until slightly colored, put on a kitchen towel to absorb the excess oil

  • Place the zucchini in a pot, cover with water and cook on a medium fire, when the water boils reduce the fire, cover and let it simmer for about 5 minutes, then drain

  • In another pot mix the yogurt with 2 tablespoons corn flour dissolved with 1 cup water
  • Place on fire, stirring constantly with a whisk until the yogurt starts boiling
  • Mix the crushed garlic with 1 teaspoon salt and the dried mint then fry gently in a small frying pan with 1 teaspoon of oil and add it to the boiled yogurt

  • To serve place cooked rice on a plate, add the stuffed zucchini and cover with the cooked yogurt


Mixed Vegetables with Boiled Chicken

Today is a very special day for me. My son who is living in the United States came yesterday evening for a 10 day vacation in Lebanon. He came with his friend who loves chicken and vegetables, and since they decided at the last minute – as usual – to eat at home instead of going to a restaurant I was pressed to make something  quick, healthy and yummy at the same time for them. Luckily I had plenty of vegetables in my fridge, and boiled chicken in the freezer, so I whipped up this dish and it turned out to be a delicious meal and they enjoyed it. I hope you will too!


  • 500 grams boiled chicken, skin and bones removed
  • 3 carrots, sliced
  • 1 onion, cut into wings
  • 2 cloves of garlic, crushed
  • 1 cup of green beans
  • 1/2 cup peas
  • 3 zucchini, sliced
  • 2 red tomatoes, finely diced
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon seven spices
  • 1 tablespoon and a half oregano
  • 2 tablespoons of butter
  • a handful of halved almonds


  • Heat the oil in a pot, fry the onion and garlic for about 3 minutes, add the sliced carrots, cook for three minutes more until nearly tender
  • Add the green beans, cover the pot and let it cook for about 5 minute on low fire
  • Put the tomatoes and the peas, add the salt, pepper and oregano, cover the pot again and let it simmer for about 5 minutes
  • Cover it with 1 cup of water, add the zucchini and let it cook on a very low flame, until the vegetables are soft and the water evaporates
  • In another pot, heat 1 tablespoon of butter and gently heat the boiled chicken until the pieces of chicken start coloring
  • In a saucepan heat the remaining tablespoon of butter and fry the almonds until nice golden color
  • For serving, place the vegetables in a plate, then put the chicken pieces, on the top place the fried almonds, and enjoy eating


Fried Zucchini and Eggplant with Egg Free Shakshouka

Today I felt nostalgic for the good old days, when I was young and my grandmother used to make delicious food for me and my siblings. Maybe because it is Mother Day in many countries (we celebrate in Lebanon on the 21st of March with the beginning of spring). I remembered that I didn’t like the fried zucchini so grandmother dipped them in a batter before frying, which I found made it delicious.

Before posting, I did some research on Google to find  out about the meaning of Shakshouka, and I found that this is a very popular dish in a lot of Mediterranean countries. Many dishes of Lebanese Cuisine have a Turkish source. I assume that during the Ottoman occupation of these countries, some of their plates passed around. Most of these countries make the Shakshouka as a main dish with eggs on top, and that in Syria they call it Jaz Maz. But, in my family we have it as a side dish along with the fried zucchini, eggplants and other fried vegetables, sans egg. Whatever the source of this dish is, it will always be associated with nice memories from my childhood.

Ingredients for the Shakshouka:

  • 2 green peppers
  • 4 red tomatoes
  • 1 small onion, finely chopped
  • 3 cloves of garlic, crushed
  • 1 teaspoon salt
  • 1 tablespoon dried coriander
  • a pinch of chili pepper (if you like it more spicy, you can put more chili)
  • 1 tablespoon olive oil



  • Heat the oil in a saucepan and fry the onion for 2 minutes
  • Dice the green pepper and fry with the onion for 3 extra minutes
  • Peel the tomatoes and dice them very small and add over the green pepper and the onion, reduce the fire and cover the casserole and let it simmer
  • In the meantime mix the garlic with salt, dried coriander and the chili and add it over the tomatoes and green pepper, mix well all the ingredients and let it cook for about 5 minutes
  • Serve it as a side dish with fried zucchini and eggplants

Ingredients of the batter:

  • 1 cup flour
  • 1 cup water
  • 1 egg
  • 1 teaspoon salt

Preparation of the batter:

  • Mix all the ingredients together
  • Cut all the vegetable you want to fry: zucchini, eggplant, dip in the batter and deep fry for about 5 minutes until golden
Fried zucchini

Fried eggplant


Vegetable Stew

Most children don’t like vegetables, especially zucchini and eggplant. They prefer to eat chicken nuggets, hamburger or anything else that can be found at a fast food restaurant. Even my siblings and I didn’t like those kinds of vegetables when we were young . My mother used to cook vegetables in this kind of stew with some meat to make us eat them (or else we’d be in trouble). It’s funny how we become our mothers… I too used this same recipe on my children. May it be as effective on your children as well:)

By the way, for those of you who can’t find the Lebanese Seven Spices ready mixed, here is a very useful guide to making it yourself.


  • 200 grams lean beef cut into cubes
  • 2 potatoes cut into cubes
  • 1 large carrot cut into slices
  • 2 zucchini cut into slices
  • 1 large eggplant cut into cubes
  • 1 onion chopped
  • 2 red tomatoes chopped
  • 3 clove of garlic crushed
  • 1 tablespoon tomato paste
  • salt, seven spices, 1 tablespoon of dried coriander
  • cooking oil


  • In a pressure cooker, fry the meat with a little oil
  • When the meat is cooked, cover with water add one teaspoon salt and 1/2 teaspoon seven spices cook with the pressure cooker closed for 20 minutes
  • In the meantime, heat some oil in a pot and fry the the onion for 2 minutes then add the garlic and stir together for about a minute
  • Add the chopped tomatoes, cover the pot, lower the heat and leave it for 3 minutes
  • Remove the cooked meat from the pressure cooker and keep the water of the meat
  • Place the meat over the tomatoes, onion and garlic mixture
  • Add the carrot first for 4 minutes then the potatoes
  • Cover with the water used to cook the meat and add the tomato paste
  • Now add the zucchini then the eggplant after a couple of minutes
  • Season with salt, seven spices and the dried coriander
  • Lower the heat, cover the pot and let it cook slowly for about 20 minutes or until the carrot is tender
  • Serve it with cooked rice and green salad on the side


Fun with Zucchini, Part Two: Heart of the Zucchini (Lib el Koussa)

Today I’m gonna teach you what do you with the zucchini insides that you put aside in yesterday’s post.

During the World War II, people in the Lebanese countryside did their best to use everything they had when cooking and leave nothing to waste because they were running out of ingredients to make food. This is the reason why there is a large variety of vegetarian plates in Lebanese cuisine. When people used to make stuffed zucchini, they kept the removed core and found a way to cook it and make it delicious.

There are various recipes for the zucchini innards, the one I made today among them. This is a favorite of mine and I’m sure it will be one of yours when you try it 🙂


  • The inner part of the zucchini (about one cup and a half)
  • 1 medium onion
  • 3 cloves of garlic
  • 1 tablespoon olive oil
  • 1 tablespoon grenadine molasses
  • 1 teaspoon of dried mint


  • Chop the onion and the cloves of garlic finely
  • In a small saucepan, heat the oil and fry the onion with garlic until slightly golden
  • Add the zucchini and fry with the onion and garlic for 2 minutes
  • Cover the casserole and on a very low heat cook for about 5 minutes
  • Add now the grenadine molasses and stir well for few seconds
  • Put the fire off and sprinkle the dried mint
  • Put it on a plate, serve with bread (Lebanese pita is recommended) and enjoy


Fun with Zucchini, Part One: Koussa Mehchi (Stuffed Zucchini)

It’s funny… Every time I cook this meal, a different childhood memory comes to my mind. My mother’s cousin had 14 children, can you imagine? When she wanted to make the stuffed zucchini for her family, she would buy about 12 kilos of it and she asked my mother to come and help her. I sat with them a couple of times while they would drink coffee and core the zucchini. It took them a good while of time to prepare them, to cook them later in that huge pot that could fit a whole lamb!

This dish is a staple in the Arab countries, and each country has its own variation on it. Mostly however, the changes are superficial and the taste remains mostly the same. Today, I will be showing you the Lebanese recipe of course. You’re going to enjoy getting your hands dirty 🙂


  • 1 kilo of small Zucchini
  • 100 gs minced meat
  • 1 cup of rice (preferably Egyptian orItalian rice)
  • 2 tablespoon tomato puree
  • 1 tablespoon cooking oil
  • salt and seven spices


  • Fry the meat in oil for about 4 minutes, until it becomes light brown
  • Wash the zucchini and cut the head. Then with a vegetable corer, remove the insides (but don’t throw them away! Tomorrow, I will show you how to make a delicious dish using them.)  When done, wash and drain them
  • Wash the uncooked rice and mix it with the cooked meat, add salt and seven spices
  • Fill the zucchini with the meat and rice mixture, until 3/4 full only; leave some space for the rice to expand when cooked
  • Place the stuffed zucchini in a pot, cover with water, add the tomato paste and season
  • Cook on high heat until it starts boiling then lower the heat with the pot covered and let it simmer for about 25 minutes
  • You know it is cooked when the rice is tender

If you have any remaining rice from the stuffing, don’t worry: put them in a small casserole with double volume of water and let it cook until the rice becomes dry. Then serve the Koussa Mehchi with the rice on the side.