Moroccan Zucchini Salad Recipes

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MOROCCAN ZUCCHINI SALAD



Moroccan Zucchini Salad image

This Moroccan salad is both simple and delicious.

Provided by Lynn Clay

Categories     Vegetables

Time 20m

Number Of Ingredients 7

4-5 small zucchini, about 1 pound
1 clove garlic, minced
1/2 tsp ground cinnamon
1/2 tsp paprika, sweet mild
2 Tbsp lemon juice, fresh
2 tsp white vinegar
1 Tbsp olive oil

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)



Moroccan Chickpea & Zucchini Salad (Africa) image

from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.

Provided by Pneuma

Categories     Beans

Time 20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 17

240 g chickpeas (canned. if uncooked, soak overnight then boil until soft)
240 g zucchini (courgettes)
1 teaspoon garlic, minced
10 ml lemon juice
1 teaspoon vinegar, white wine
2 teaspoons olive oil
2 teaspoons honey
salt and pepper, to taste
1 teaspoon mixed spice, paste (actually calls for spice paste take note of recipe below)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon peppercorn, ground
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon fresh lemon juice
5 teaspoons olive oil

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.

Nutrition Facts : Calories 175, Fat 9.1, SaturatedFat 1.3, Sodium 186.8, Carbohydrate 21.2, Fiber 4.2, Sugar 4.6, Protein 4.2

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