Saveur

View Gallery Photo: Christopher Hirsheimer

This Moroccan salad is both simple and delicious.

SERVES 4 – 6

4-5 small zucchini (about 1 lb.)
1 minced peeled clove garlic
1/2 tsp. ground cinnamon
1/2 tsp. sweet paprika
2 tbsp. fresh lemon juice
2 tsp. white vinegar
1 tbsp. olive oil

1. Slice zucchini into thin rounds. Bring a pot of salted water to a boil over high heat, add zucchini, and cook until tender but firm, about 1 minute. Drain zucchini and rinse under cold water.

2. Mix together clove garlic, cinnamon, paprika, lemon juice, white vinegar, and olive oil in a bowl. Season with salt and freshly ground black pepper. Mix in zucchini. Serve at room temperature.

This article was first published in Saveur in Issue #25