Zucchini Salad

by0| PUBLISHED Nov 7, 2000 5:00 AM
Zucchini Salad

This Moroccan salad is both simple and delicious.

Yield: serves 4-6


  • 4-5 small zucchini (about 1 lb.)
  • 1 minced peeled clove garlic
  • ½ tsp. ground cinnamon
  • ½ 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.