2 medium zucchini
1 ½ tbsp. oil
⅓ tsp. salt or to taste
¼ tsp. pepper or to taste
For the Chermoula sauce
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
3 tsp. ground cumin
½ tsp. ground coriander
1 tsp. paprika
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
3-4 garlic cloves, minced
½ tsp. sea salt or to taste
⅛ tsp. cayenne optional
Putting it all together:
Make the Chermoula sauce by blending all of the chermoula ingredients in a food processor or blender until smooth.
Cut the zucchini into 1 inch thick circles.
To a non-stick skillet, add the oil and place the zucchini circles in it. Season them with salt and pepper and fry over medium heat for about 3-4 minutes, until the bottoms turn golden brown. Then flip them.
Season the zucchini with salt and pepper again, reduce the heat to medium low, and cover with a lid. Cook them for 5-7 minutes, or until they reach the desired doneness.
Remove the zucchini "steaks" from the heat and spread about a teaspoon (or more) of Chermoula sauce on each zucchini circle. Serve warm.