Vegetarian: Zucchini Ankara by Recipe Cottage

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	Zucchini Ankara

		Zucchini Ankara 2 cups chopped onion 3 to 4 cloves garlic, minced or pressed 3 zucchini or yellow squash, cut into half-moons about 1/2 inch thick 1 tsp dried marjoram 1 cup cooked, drained, garbanzo beans 1/2 cup sliced pitted black olives, preferably salty Greek ones 1 Tbsp. ground cumin juice of a lemon salt black pepper 5 ounces feta cheese Saute the onion and garlic in olive oil until onion is translucent. Add the squash and marjoram and cook on medium heat, stirring often, unil the squash is just tender. If the squash hasn't released enough liquid to simmer in, add 1/4 cup of water. This should be a juicy dish. Add the beans, cumin or mint, lemon, and seasonings. Remember that if the feta that will be added later is quite salty, little or no salt will be needed in the vegetables themselves. Continue cooking until everything is thoroughly heated. The squash should not become overly soft. Adjust lemon and herbs to taste, and ladle the vegetables over rice or couscous. Top with grated feta and serve immediately.