Moroccan Zucchini Salad Recipes

MOROCCAN ZUCCHINI SALAD

Steps:

• 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.
• 3. Serve at room temperature.

MOROCCAN CHICKPEA & ZUCCHINI SALAD (AFRICA)

Steps:

• Blanch and refresh zucchini. Combine all ingredients and toss together.
• Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.

MOROCCAN ZUCCHINI

Steps:

• Preheat your oven to 350 degrees.
• Place zucchini; cut side down, onto a baking dish and roast in the oven until it turns golden brown. Scoop the pulp out from the centre of the zucchini, keeping the skins intact for stuffing. Reserve pulp and skins.
• Heat the oil in a saucepan and add the onion. Sauté until golden brown then add the zucchini pulp, couscous, chicken stock and season with salt and pepper. Bring to a simmer then turn off and rest until the couscous has absorbed all the liquid. Add the basil leaves and feta cheese and stir well. Spoon the mixture into the zucchini skins and place in an 8" by 8" baking dish. Bake until golden brown and hot.