Zucchini Recipes and Hummus

The Peripatetic Chef!

The Peripatetic Chef has been traveling!  Ah ha.  I will share some recipes from some of my favorite meals from this and other trips.

HUMMUS BI TAHINI (Chunky Style)[1]

8 oz dried chickpeas

½ cup fresh lemon juice

3 large cloves garlic

1 ½ teaspoons salt

½ cup tahini

olive oil

paprika or chopped parsley or chopped coriander or pine nuts

Soak the chickpeas overnight in plenty of cold water to cover.  Drain, put into saucepan with fresh water and boil for two hours.  Drain peas, reserving liquid and set aside a handful for mashing.  Puree chickpeas in blender adding some of the cooking liquid if needed.  Mash some chickpeas by hand for a chunkier hummus.  Mix in lemon juice to taste.  Crush the garlic and salt to taste.  Add the garlic to chickpeas.  Add tahini and ix well.  The flavor should be tangy, garlicky, with a consistency of thick mayonnaise.  Add lemon juice, salt or water if needed.  Spread on a plate and pour olive oil over the surface.  Garnish with herbs or nuts.  Serves 6-8. (Unless you invite me over in which case I can polish off half on my own, no problem.)


2 cups grated zucchini

1 onion, grated

1 egg

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

½ cup whole wheat or gluten free flour

oil for frying

Wash but do not peel zucchini, then grate on a coarse grater.  Combine in a bowl with the onion, beaten egg and seasonings.  Stir in flour.  In a large heavy-based frying pan heat just enough oil to film the base on the pan and when hot, put in the mixture in large spoonfuls.  Spread mixture with back of spoon to from a well shaped pancake about 4 inches across.  Cook over medium heat until golden brown.  Turn with spatula and brown other side.  Drain on paper towels and fry remaining mixture, adding more oil to pan if needed.  Makes about 8 small pancakes.


6 medium zucchini

2 tablespoons butter or oil

2 cloves garlic, crushed

2 ripe tomatoes, peeled and diced

salt and freshly ground pepper

2 tablespoons finely chopped parsley

Wash zucchini and cut off ends.  Do not peel but cut in fairly thick rounds.  Heat butter or oil in a heavy-based saucepan and fry the garlic on low heat.  add the tomatoes and stir well, add zucchini and season with salt and pepper.  Cover and cook on low heat fro about 15 minutes or until zucchini is tender.  Stir occasionally and add a little water if mixture is dry.  Serve hot, sprinkled with chopped parsley.

[1]Charmaine Solomon, Charmaine Solomon’s Complete Vegetarian Cookbook (Australia: Cornstalk Publishing, 1990), 4.

[2] Ibid., 135.

[3] Ibid., 132.

3 thoughts on “Zucchini Recipes and Hummus

  • June 27, 2012 at 6:59 AM


    5 pounds Korean style beef short ribs*
    1 cup brown sugar, packed
    1 cup soy sauce
    1/2 cup water
    1/4 cup mirin (rice wine)
    1 small onion, peeled and finely grated
    1 small Asian pear, peeled and finely grated
    4 tablespoons minced garlic
    2 tablespoons dark sesame oil
    1/4 teaspoon black pepper
    2 green onions, thinly sliced (optional)


    Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

    Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

    * NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

  • June 27, 2012 at 6:56 AM

    One 4-pound boneless pork butt
    3/4 cup canola oil
    1/2 cup fresh oregano leaves
    10 cloves garlic, finely chopped
    Kosher salt

    Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours.

  • June 27, 2012 at 6:54 AM


    2 boneless pork loins

    Mustard-garlic rosemary marinade:

    1/4 cup chopped fresh rosemary leaves
    1/4 cup minced shallots
    5 cloves garlic, finely minced
    1 tablespoon minced lemon zest
    1/3 cup dry white wine
    1/3 cup freshly squeezed lemon juice
    1/3 cup extra-virgin olive oil
    1/3 cup Dijon mustard
    1/4 cup oyster sauce
    1/4 cup honey
    1 teaspoon chipotle chili sauce


    Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.


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