Cooked Zucchini Salad with Moroccan Spices

Servings: 4


1.5 pounds fresh zucchini, cleaned and diced (not peeled)

1/4 cup extra virgin olive oil

3 garlic cloves, minced

1 teaspoon salt

1 teaspoon paprika

1/8 teaspoon cayenne pepper

4 tablespoons water

2 tablespoons lemon juice, or more to taste

2 tablespoons chopped fresh parsley

1/4 teaspoon cumin


To a large saucepan, add the diced zucchini, olive oil, garlic, salt, paprika, cayenne pepper, and water. Cover and cook over medium heat for approximately 7 minutes, stirring occasionally.

Remove the lid. Add the lemon juice, parsley, and cumin and continue to simmer the vegetables, uncovered, until the liquid has reduced. The zucchini should be tender, but not mushy.


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