Garlic Zucchini Appetizer (Mutabbal Koosa)

Prep Time
Cook Time
4h 15m
Ready In

"From: Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum. From Syria and Lebanon regions. Posted for the You Want What?! recipe posting game."

Original recipe yields 7 servings


  • Serving Size: 1 (169 g)
  • Calories 106.5
  • Total Fat - 9.4 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 67.4 mg
  • Total Carbohydrate - 4.8 g
  • Dietary Fiber - 1.6 g
  • Sugars - 3.7 g
  • Protein - 1.6 g
  • Calcium - 23.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 21.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.

Step 2

In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.

Step 3

Combine vinegar with remaining ingredients.

Step 4

Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.

Step 5

Allow to stand for 4 hours or so before serving.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

I used this recipe as a side dish for Sunday Brunch - excellent. This will be made over and over again. I used white balsamic vinegar and chives instead of green onion. Cut the recipe back to 12 appies. Thanks Engrossed for a real keeper.

(23 Jun 2013)


Very unusual appy! It has crunch from the garlic, sour from the vinegar and softness from the zucchini and heat from the cayenne. You can taste each component. I will definitely be making this for get togethers this summer. I used white wine vinegar as I thought the plain vinegar would be to overpowering. Thanks T for sharing! Made for Billboard and Summer Vacation Tags.

review by:
(21 Jun 2013)