courgette | The Rambling Epicure

Spontaneous Cuisine: Lebanese Zucchini Salad Recipe

Published by Jonell Galloway + Tuesday, July 16, 2013 Permalink 0

What are summer vegetables for us are year-long vegetables for the Lebanese and Syrians.

Zucchini should be dark green and firm to the touch. Avoid wrinkly-looking courgettes, which are not fresh.

Choose young, small ones. The taste is more delicate and sweeter. Larger older courgettes often have large seeds, and tend to be bitter.

This is a kid-friendly recipe.

Published by Jonell Galloway + Tuesday, July 9, 2013 Permalink 0

Recipe translated from the French and adapted by Jonell Galloway

This recipe is perfect for Ramadan.

2 onions, chopped

4 zucchini / courgettes

1 tablespoon of capers in vinegar

1 preserved lemon (see note I posted here a month or so ago about how to make them), chopped into 3 mm / 1/8” cubes

Salt

Pepper

Olive oil or butter

Large, deep frying pan

Heat olive oil or butter. Sautée onions.
While onions are cooking, wash zucchini / courgettes. Start by cutting off ends, then cut then slice them into medium-thick slices, leaving the skin on.
When onion is translucent, add zucchini / courgettes. Mix well, but gently.
Let this mixture cook over low heat for about 15 minutes, until the water from zucchini / courgette has evaporated. They should remain crunchy, but if you prefer them soft, just cook them a little longer.
Add capers and chopped lemon.
Leave on burner for a few minutes, gently stirring, so that the zucchini / courgette will absorb the lemon flavor.
This dish can be eaten warm with chicken or fish, for example, or cold, as a salad.

You can view the original recipe in French on Christophe’s website Cuisine Pied Noir.