Authentic Mediterranean Vegetable Tagine with Preserved Lemons

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, slow-simmered stew of seasonal vegetables in a fragrant citrus-herb sauce, featuring preserved lemons and aromatic spices. This Mediterranean vegetarian recipe (gluten-free), ready in about 60 minutes, pairs zucchini, yellow squash, and cherry tomatoes for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 1 cup cherry tomatoes
• 2 preserved lemons
• 3 tablespoons olive oil
• 1 large onion
• 4 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1.5 cups chicken broth
• 1/4 cup fresh cilantro
• 1/2 cup pitted green olives

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Instructions

1. Step 1: Dice onion and garlic. Slice preserved lemons (discard seeds) into 1/4-inch half-moons. Cut zucchini and yellow squash into 1-inch cubes.
2. Step 2: Heat 3 tablespoons olive oil in a heavy pot over medium heat. Sauté onion for 5 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 teaspoon cumin and 1 teaspoon coriander, cooking for 30 seconds until aromatic. Add tomatoes and cook for 2 minutes until they begin to break down.
4. Step 4: Add squash, zucchini, preserved lemon slices, and 1.5 cups chicken broth. Bring to a gentle simmer, cover, and cook for 20 minutes until vegetables are tender but still hold shape.
5. Step 5: Stir in 1/2 cup pitted green olives and simmer uncovered for 5 minutes to meld flavors. Remove from heat and stir in 1/4 cup chopped cilantro.
6. Step 6: Taste and adjust seasoning — should be bright from lemon, earthy from spices, and savory from broth. Serve warm with crusty bread for dipping.