Harissa-Crusted Fried Cheese with Zucchini and Carrot Ribbons Over Garlic Rice

This dish brings together the bold, peppery warmth of harissa with the satisfying crunch of pan-fried grilling cheese. Nestled on a bed of fluffy garlic rice and topped with tender zucchini and carrot ribbons, every bite is a balance of textures and flavors. A drizzle of cool, spicy crema and a dash of hot sauce finish it off with a kick.

Perfect for a weeknight dinner that feels special, this recipe uses simple techniques to create a restaurant-quality meal at home. The harissa marinade infuses the cheese with deep, smoky heat, while the fresh vegetable ribbons add a light, refreshing contrast.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest 1 teaspoon zest from the lemon, then cut it into quarters. Squeeze 3½ teaspoons lemon juice into a small bowl. Trim and thinly slice the scallions, separating the white and green parts. Finely mince or grate the garlic.
2. In another small bowl, stir together the sour cream, ½ teaspoon lemon juice, ¼ teaspoon garlic, ¼ teaspoon harissa powder and 2 teaspoons water. Season with salt and pepper. Set the crema aside.
3. Heat a drizzle of olive oil in a small pot over medium-high heat. Add the scallion whites and remaining garlic. Cook until fragrant, about 30 seconds. Stir in the rice and ¾ cup water. Bring to a boil, cover, reduce heat to low and cook until tender, 9-11 minutes. Keep covered off the heat.
4. Meanwhile, cut the grilling cheese into four triangle-shaped wedges by cutting diagonally from corner to corner. Place the wedges in a medium bowl with the remaining harissa powder, 1 tablespoon olive oil and a pinch of salt and pepper. Toss to coat evenly. Set aside.
5. Trim the ends from the zucchini. Trim and peel the carrots. Using a vegetable peeler, shave the zucchini and carrots lengthwise into thin ribbons, rotating until you reach the cores. Discard the cores.
6. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the zucchini and carrot ribbons with a pinch of salt and pepper. Cook, tossing, until just tender, about 2 minutes. Transfer to a medium bowl and toss with the remaining 1 tablespoon lemon juice, 1 tablespoon olive oil and half the lemon zest. Season with salt and pepper.
7. Heat a large drizzle of vegetable oil in the same pan over medium-high heat. Add the cheese wedges and cook until browned, 1-2 minutes per side.
8. Fluff the rice with a fork, then stir in 1 tablespoon butter, the remaining lemon zest, salt and pepper. Divide the rice among bowls. Top with the vegetable ribbons and cheese wedges. Drizzle with the crema and hot sauce to taste. Garnish with the scallion greens.

Recipe Tips

FAQ

Can I use a different type of cheese?

Grilling cheese (like halloumi or queso blanco) works best because it holds its shape when heated. Avoid soft cheeses that will melt.

What can I substitute for harissa powder?

You can use a blend of smoked paprika, cayenne, cumin and a pinch of garlic powder as a substitute.

Can I make this dish ahead of time?

The rice and vegetable ribbons can be prepared in advance, but the cheese is best cooked just before serving to maintain its crispy exterior.