Moroccan zucchini salad

Yield: 4 servings

Measure Ingredient
1½ pounds Zucchini, washed
4 tablespoons Olive oil
¼ teaspoon Hot red pepper
¼ teaspoon Cumin
1 tablespoon Vinegar
¼ teaspoon Black pepper
\N \N Salt
4 tablespoons Italian parsley, chopped
3 tablespoons Olive oil


Trim the zucchini & cut into ¼" thick slices. Combine slices in a pot with ⅔ c water, oil, hot pepper, cumin, black pepper & salt.

Cook for 5 minutes until just tender-crisp. Cool & chill.

When ready to serve, drain the zucchini. Combine the dressing ingredients adding salt & pepper to taste. Add to the zucchini, toss well & garnish with the parsley. Serve immediately.

Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 08-21-95

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