Moroccan Zucchini Salad - Cooked Moroccan Salad of Courgettes

Moroccan Cooked Zucchini (Courgette) Salad. Photo © Christine Benlafquih
  • 22 mins
  • Prep: 10 mins,
  • Cook: 12 mins
  • Yield: 4 servings
Ratings (5)

This easy cooked Moroccan salad is made by simmering zucchini (courgettes) with Moroccan spices, garlic, and herbs. I like to make it a bit spicy with the optional addition of cayenne pepper.

Although delicious as a dip – it goes particularly well with Moroccan Wheat Bread – it can also be eaten with a fork or spoon. Serve warm or cold.

Serves 4.

What You'll Need

  • 1 1/2 lbs. (750 g) fresh zucchini
  • 1/4 cup olive oil
  • 2 or 3 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • 3 or 4 tablespoons of water
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  • 2 tablespoons lemon juice, or more to taste
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon cumin

How to Make It

Scrub the zucchini but do not peel them. Cut off the ends, and chop the zucchini into tiny cubes.

Place the cubed zucchini in a pot with the olive oil, garlic, spices, and water. Cover and cook over medium heat stirring occasionally, for about 7 to 8 minutes, or until the zucchini are crisp-tender.

Add the lemon juice, parsley, and cumin and continue simmering, uncovered, until the liquids have reduced and the zucchini is tender but not mushy.

Taste, and adjust the seasoning if desired.

Serve warm or cold. Cooked zucchini salad can be eaten as a dip, or served with a fork or spoon.