Best 4 Moroccan Zucchini Salad Recipes
Tantalize your taste buds with a culinary journey to the heart of Morocco with our authentic Moroccan Zucchini Salad recipe. This vibrant and refreshing salad bursts with the flavors of fresh zucchini, juicy tomatoes, crisp cucumbers, and aromatic herbs, all tossed in a zesty dressing. Experience the perfect balance of sweet, savory, and tangy notes in every bite.
In this comprehensive guide, we'll take you through the step-by-step process of preparing this delectable salad, ensuring you recreate the authentic Moroccan flavors in your own kitchen. We'll also provide variations and additional recipes to expand your culinary repertoire and explore the diverse flavors of Moroccan cuisine.
Indulge in the classic Moroccan Zucchini Salad, or try the tantalizing Spicy Moroccan Zucchini Salad for a fiery twist. If you're looking for a vegan option, our Vegan Moroccan Zucchini Salad is packed with plant-based goodness. And for those who love a warm and comforting dish, our Moroccan Zucchini Soup is a must-try.
Each recipe is carefully crafted to capture the essence of Moroccan cuisine, using fresh, flavorful ingredients and traditional techniques. Whether you're a seasoned cook or just starting your culinary adventure, we've got you covered. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to Morocco, one bite at a time!
MOROCCAN ZUCCHINI SALAD
This Moroccan salad is both simple and delicious.
Provided by Lynn Clay
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. Slice zucchini into thin rounds. Bring a pot of salted water to a boil over high heat, add zucchini, and cook until tender but firm, about 1 minute. Drain zucchini and rinse under cold water.
- 2. Mix together clove garlic, cinnamon, paprika, lemon juice, white vinegar, and olive oil in a bowl. Season with salt and freshly ground black pepper. Mix in zucchini.
- 3. Serve at room temperature.
MOROCCAN CHICKPEA & ZUCCHINI SALAD (AFRICA)
from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.
Provided by Pneuma
Categories Beans
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Blanch and refresh zucchini. Combine all ingredients and toss together.
- Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.
Nutrition Facts : Calories 175, Fat 9.1, SaturatedFat 1.3, Sodium 186.8, Carbohydrate 21.2, Fiber 4.2, Sugar 4.6, Protein 4.2
MOROCCAN ZUCCHINI
This recipe comes from Chef Michael Smith of Food Network. Since the cooking time is not writing and I've not tried this recipe, I guess that it can be around 30 minutes. If you do it, tell me the cooking time and I'll write it.
Provided by Boomette
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees.
- Place zucchini; cut side down, onto a baking dish and roast in the oven until it turns golden brown. Scoop the pulp out from the centre of the zucchini, keeping the skins intact for stuffing. Reserve pulp and skins.
- Heat the oil in a saucepan and add the onion. Sauté until golden brown then add the zucchini pulp, couscous, chicken stock and season with salt and pepper. Bring to a simmer then turn off and rest until the couscous has absorbed all the liquid. Add the basil leaves and feta cheese and stir well. Spoon the mixture into the zucchini skins and place in an 8" by 8" baking dish. Bake until golden brown and hot.
Nutrition Facts : Calories 355, Fat 14.5, SaturatedFat 5.8, Cholesterol 28.6, Sodium 435.6, Carbohydrate 43.4, Fiber 3.8, Sugar 6.2, Protein 12.9
MACARONI & ZUCCHINI SALAD
Make and share this Macaroni & Zucchini Salad recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place zucchini on kitchen paper & sprinkle with salt, allow to stand 30 minutes.
- Rinse zucchini under cold water and pat dry.
- Combine zucchini, mushrooms and macaroni in a salad bowl, chill while preparing dressing.
- Place all remaining ingredients except peanuts into a blender & whip until smooth but not too thick.
- Coat salad lightly with dressing, chill & serve garnished with roasted peanuts.
Nutrition Facts : Calories 587, Fat 41.2, SaturatedFat 10.2, Cholesterol 37.3, Sodium 545.4, Carbohydrate 45.6, Fiber 6.6, Sugar 10.4, Protein 17.2
Tips:
- Choose fresh, firm zucchini. Avoid zucchini that is bruised or has blemishes.
- Cut the zucchini into uniform slices. This will help them cook evenly.
- Don't overcrowd the pan. Cook the zucchini in batches if necessary.
- Cook the zucchini over medium heat. This will help prevent it from burning.
- Stir the zucchini frequently. This will help it cook evenly.
- Season the zucchini to taste. Salt, pepper, cumin, and paprika are all good options.
- Serve the zucchini salad warm or cold. It is also delicious as a side dish or main course.
Conclusion:
Moroccan zucchini salad is a delicious and healthy dish that is easy to make. It is a great way to use up fresh zucchini and is a perfect side dish for grilled meats or fish. The salad can also be served as a main course with some pita bread or couscous. With its bright flavors and simple ingredients, Moroccan zucchini salad is a surefire hit at any gathering.
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