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Jazar wa Kusa (Zucchini and Carrots)


  • 2 large carrots, or 4 smaller carrots, or the equivalent amount peeled baby carrots, sliced diagonally 1/4 inch thick.
  • 2 zucchini, ends trimmed, sliced diagonally about 1/4 inch thick
  • 1 tsp freshly ground cumin seeds
  • salt and pepper to taste
  • 2 tbl olive oil


A recipe from Egypt!

1. In a large bowl, toss the carrots and zucchini together with the cumin and season with salt and pepper. Heat the oil in a large skillet over med-low heat and cook the carrots and zucchini until crisply and tender, 25 to 30 minutes, tossing frequently. Serve hot.

B.O. customer John Orthmann!

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