Zucchini and tomatoes are simmered with Moroccan spices, garlic and olive oil. Delicious served warm or cold as a side dish, or try offering it as a dip with Moroccan bread.

I use hot paprika to make the salad on the zesty side, but you can opt for milder seasoning with sweet paprika. For the nicest presentation, don't peel the zucchini.

See Also

Moroccan Eggplant Recipes

Moroccan Salad Medley - How to Make a Traditional Moroccan Salad Plate

Moroccan Roasted Pepper Salad

Ingredients

• 1 lb. (500 g) fresh zucchini, scrubbed and chopped into tiny cubes
• 2 tomatoes, peeled and chopped
• 2 or 3 cloves garlic, finely chopped or pressed
• 2 tablespoons chopped fresh parsley
• 1 teaspoon hot or sweet paprika
• 1 teaspoon cumin
• 3/4 teaspoon salt (or to taste)
• 1/4 cup olive oil
• 1/4 cup water

• Prep Time: 15 minutes
• Cook Time: 25 minutes

• Total Time: 40 minutes
• Yield: 4 servings

Preparation

Mix all ingredients in a pot or small skillet. Bring to a simmer and cook, covered, over medium heat for 10 minutes, stirring occasionally.

Remove the lid and continue cooking, uncovered and stirring occasionally, for another 10 to 15 minutes, until the vegetables are very tender and the liquids have reduced to oils.

Serve the salad warm or chilled.