Zucchini and Tomato Tagine

Zucchini and Tomato Tagine is a vibrant and aromatic Moroccan-inspired baked dish that showcases the freshness of summer vegetables. This vegan delight is infused with spices, served warm, and perfect for a comforting meal.

Ingredients

• Zucchini - 2 medium, sliced
• Tomatoes - 3 medium, chopped
• Red onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Chickpeas - 1 cup, cooked or canned, drained
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Vegetable broth - 1/2 cup

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the sliced zucchini, chopped tomatoes, diced red onion, minced garlic, and cooked chickpeas.
3. Drizzle the olive oil over the vegetable mixture and sprinkle in the cumin, cinnamon, paprika, salt, and black pepper. Toss until evenly coated.
4. Transfer the mixture to a baking dish and pour the vegetable broth over the top.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and slightly caramelized.
7. Once out of the oven, drizzle with lemon juice and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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