438- Moroccan Zucchini Salad / سلطة الكوسا المغربية

Jun 13, 2016 | Salads, Vegetarian Food

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Ingredients :

  • 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

Directions :

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.

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