This is a great way to make the tried and tested staple - zucchini. In Morocco, they serve something called "Moroccan Salad" - which is a plate of various cooked vegetables, and this is one
4 medium zucchini, chopped
2 tablespoon olive oil
2 tablespoons almond meal
2 tablespoon parsley, chopped
1 teaspoon coriander powder
salt to taste
Combine zucchini, olive oil, almond meal, coriander, and salt. Cook either in a tagine for 20 minutes or in an oven at 400 degrees for 40 minutes. Serve with chopped parsley as garnish.
The Moroccan version of zucchini is mushy but yummy.