Roasted zucchini with anchovies, feta, and hazelnuts from Zahav: A World of Israeli Cooking (page 114) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • purrviciouz on July 19, 2021

    Excellent! I thought it could use a good amount more hazelnuts as they were kind of drowned in the sauce flavors.

  • mfranklin125 on March 27, 2019

    I added greens to the salad and just used tahini because didn’t have sauce.

  • sosayi on June 28, 2018

    Really good dish. If you had the tehina sauce on hand, it would be a very quick weeknight dinner. Great combo of creamy savory sauce, blackened and sweetish zucchini, crunchy nuts, salty cheese.

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