Enjoy summer’s best zucchini, get in all those greens, and fill up on wholesomeness with these two summer-worthy versions of shakshuka.
Spinach Zucchini Shakshuka (aka Green Shakshuka)
A new take on a classic, the green shakshuka is light and tasty—an easy summer recipe!
- 2 tablespoons oil
- 2 onions
- 1 jalapeno, halved, seeded, thinly sliced, optional
- 2 zucchini, diced small or grated
- 1-2 teaspoon salt
- 5 cups kale
- ½-1 cup water
- 8 cups spinach
- ¼ cup parsley
- ¼ cup cilantro, optional
- 6-8 eggs
- ½ cup feta
- ½ cup chopped dill
- Heat oil over medium heat. Add onion and jalapeno, if using, and cook 3-4 minutes. Add zucchini and cook another 3 minutes. Add salt.
- Stir in kale and water, starting with ½ cup and adding as needed. Cook about 4 minutes. Stir in spinach, half at a time, and cook until wilted, about a minute. Stir in parsley (and, if using, cilantro).
- Using back of spoon, make 6 wells. Crack an egg into each. Sprinkle with feta.
- Cover and cook until egg whites are set but yolk is still runny. About 6-10 min.
- Remove from heat and sprinkle with dill.'
I can attest to the fact that this one is a real crowd-pleaser, given that as soon as it was finished cooking, tiny little taste testers “magically” appeared and polished it off!
- 2 pounds zucchini, average size
- 1 tablespoon kosher salt, plus more for sprinkling
- 2 tablespoons oil
- 1 onion, minced
- ¼ teaspoon smoked paprika, plus more for sprinkling (omit if don’t like spicy)
- 2 cups tomatoes, chopped; or 1 cup tomatoes and 1 cup tomato sauce
- 1 cup crumbled feta
- ¼ cup loosely packed chiffonade of basil, plus more for garnish
- 6-8 large eggs
- Freshly ground black pepper
- Trim the ends off the squash and dice into ½-inch cubes. Combine with 1 tablespoon salt in a colander and let drain in the sink for 10-30 minutes.
- Heat oil in a skillet over medium heat. Add onions and paprika and cook, stirring, until just tender.
- Squeeze as much liquid as possible from the squash/zucchini with your hands and add it to the skillet along with the tomatoes (and tomato sauce, if using). Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Remove the skillet from heat and stir in feta, reserving 1 tablespoon, and basil.
- Smooth the mixture evenly in the skillet and make 6-8 wells using the back of a spoon. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg.
- Bake until egg whites are set and yolks are still soft, about 6-10 minutes. Garnish with basil and reserved feta.