Spontaneous Cuisine: Lebanese Zucchini Salad Recipe

Published by Tuesday, July 16, 2013 Permalink 0
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Spontaneous Cuisine: Lebanese Zucchini Salad Recipe

by Jonell Galloway

Mezze: summer vegetables with a new twist for your picnics

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

Choosing your courgettes or zucchini

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.

Recipe for mezze-style courgette (zucchini) salad

This is a kid-friendly recipe.

  1. Wash 2 kg of zucchini, using a brush to gently scrape off dirt.
  2. Cut into large cubes. Steam until just cooked, but still a little crunchy. Drain if they are watery.
  3. Put steamed cubes in a large mixing bowl and mash with a large fork, or purée in a moulinette or food processor, until smooth with no lumps. Be careful not to overdo it or it will turn liquidy.
  4. In a separate mixing bowl, add 8 tablespoons of tahini (sesame paste; can be found in foreign food section of most large supermarkets or in Oriental stores) or sesame oil, 1 cup of freshly squeezed lemon juice and 6 to 8 cloves of finely chopped garlic. Salt to taste.
  5. Add sauce to zucchini. Mix. Adjust seasoning to taste.
  6. Put into serving dish.
  7. Drizzle with olive oil and add Sicilian or Italian cherry tomatoes to decorate. It can also be sprinkled with chopped Italian (flat) parsley to add more color and vitamins.

This article was originally published on GenevaLunch.


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  • Elatia Harris
    July 4, 2012

    Beautifully simple and summery! Thank you!

  • Johnny
    July 23, 2012

    What a very good idea,love the site

    • Jonell Galloway
      July 23, 2012

      We love to be appreciated for our hard work. Thank you!

  • sven
    July 23, 2012

    the garlic: you cut it, crush it, press it?

    • Jonell Galloway
      July 23, 2012

      Finely chopped, but pressed could also work. I suggest pressing it with a fork in both directions, then cutting it into small bits if necessary.