Zucchini Salad
Credit: 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.
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