Middle East zucchini with olive oil (Kousa bil zeit)

If you do this correctly, the squash will come out sweet and tender with crispy, almost glazed bites.

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Middle Eastern zucchini with olive oil (Kousa bil zeit)

Course vegetable

Cuisine Palestinian

Keyword kousa, squash, zucchini

Servings 4

Ingredients

• 8 medium Middle East or Mexican zucchini

• 3/4 cup extra virgin olive oil

• 1 teaspoon salt

• 1/2 teaspoon pepper

Instructions

• Preheat oven to 450 degrees.

• Spread a piece of baking parschment over a large sheet pan.

• Wash and dry zucchini. Cut each one lengthwise, then cut each half in half horizontally, then cut into wedges or batons. You will end up with a pile of small wedges or batons. Toss in a bowl with salt, pepper and olive oil.

• Spread in a single layer on your sheet pan and place in the oven. Roast 15 minutes, then check. Use a flat spatula to move the pieces around.

• Roast about 10 minutes more. The pieces should be cooked, some will have brown, crisp spots.

• Remove from oven and serve warm.

Notes

You can serve these as is, or add a squeeze of lemon, or a handful of finely chopped dill, basil, tarragon and/or chives. 

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