Contributed By: jagraveman
Cooking Light
In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash--you can always add more.)
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: Mediterranean & Mid-Eastern
Special Features: Vegetarian
Meal Type: Appetizers
Salads & Dressings
Ingredients
1 1/4 pounds Zucchini, cut into 1-inch-thick slices
1 tablespoon Fresh lemon juice
1 tablespoon Extra-virgin olive oil
1/2 teaspoon Salt
1/2 teaspoon Caraway seeds
1/2 teaspoon Ground coriander
1/2 teaspoon Harissa
1 Garlic clove, crushed
1/4 cup (2 ounces) crumbled feta cheese
Preparation
Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.
Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.
Cook's Notes
Nutrition Information
Calories: 39
;
Total Fat: 2.8
;
Saturated Fat: 1
;
Polyunsaturated Fat: 0.2
;
Carbohydrates: 2.7
;
Protein: 1.6
;
Calcium: 37
;
Sodium: 201
;
Iron: 0.4
;
Fiber: 1