438- Moroccan Zucchini Salad / سلطة الكوسا المغربية
- 4 small zucchini
- 1 tablespoon olive oil
- 1 teaspoon white vinegar or fresh lemon juice
- 2 garlic cloves, crushed
- 1 tablespoon finely chopped flat-leaf parsley
- ¼ teaspoon ground cumin
- Salt and pepper, to taste
- Boiling water
1- Cut the ends of the zucchini then lengthwise, and dice into bite-sized pieces.
2- Place the zucchini pieces in a saucepan and cover with boiling water. Add a pinch of salt, cover the saucepan, and cook for 3 to 5 minutes on medium heat until the zucchini is crisp-tender.
3- Remove the zucchini from the boiling water and place in a bowl filled with cold water and ice cubes for 30 seconds, to stop the cooking process and keep the zucchini crisp.
4- Remove the zucchini from the iced water and place in a separate bowl. Add the olive oil, vinegar or lemon juice, crushed garlic, chopped parsley, and spices. Toss to combine.
5- Serve warm or cold with crusty bread.