Zucchini Ankara

• 1/4 cup olive oil
• 2 cups onions, chopped
• 3 -4 garlic cloves, minced
• 3 zucchini, cut into 1/2 inch thick half-moons
• 1 teaspoon dried marjoram
• 1 cup garbanzo beans, drained
• 1/2 cup kalamata olive, sliced
• 1 tablespoon ground cumin
• 3 -6 tablespoons fresh lemon juice
• salt and pepper
• 1 pinch cayenne
• 1 cup feta cheese, grated

1. Saute the onions and garlic until onion is translucent.
2. Add the zucchini and marjoram and cook on medium heat until squash is just tender.
3. If too dry to simmer, add in 1/4 cup water. This dish should be juicy.
4. Add the garbanzos, olives, cumin, lemon juice, and seasonings.
5. Continue to cook until everything is heated. Don't let the zucchini get too soft.
6. Adjust the lemon and herbs to your taste and ladle the vegetables over couscous or rice.
7. Top with feta cheese.

olive oil, onions, garlic, zucchini, marjoram, garbanzo beans, kalamata olive, ground cumin, lemon juice, salt, cayenne, feta cheese

Taken from www.food.com/recipe/zucchini-ankara-135378 (may not work)