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  Moorish Zucchini Salad

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In the Midwest, where the zucchini crop is a-plenty during the summer months, there is always a gardener near you who would be more than happy to part ways with a few of these green goodies.  If you’re looking for a new way to fix your over-flowing crop, try this decidedly Moroccan take on one of our nation’s favorite squashes.

½ cup golden raisins and white wine for soaking
2 tbs extra virgin olive oil
2 cloves of garlic, minced or grated
½ cup pine nuts
1 lb zucchini (approximately 3-4 zucchini, depending on the size), thinly sliced
¼ cup water or used the wine from soaking the raisins
2 tbs freshly chopped oregano
Zest and juice of one lemon
Salt and pepper to taste
Drizzle of olive oil to serve/store

First, place the raisins in a small bowl and cover with enough white wine to soak the raisins and make them plump and soft.  Thinly slice the zucchini and set aside.  In a large skillet, heat the olive oil and sauté the garlic and pine nuts until the nuts are lightly browned. 

Add the zucchini and sauté until lightly browned, then add the raisins and the wine or water and cover. This liquid is needed so the zucchini will steam when covered.  Pull off of the heat once the zucchini are tender, but still green.

Dress with the oregano, lemon juice and zest, salt and pepper to taste. Cool at/to room temp and serve with a drizzle of olive oil or store in the refrigerator. 

Great with crusty bread as an appetizer or with couscous as a side dish.

Copyright 2008.