Mediterranean Food Connection: Zucchini and preserved lemon salad, a recipe

Mediterranean Food Connection: Zucchini and preserved lemon salad, a recipe by Christophe Certain

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.