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MoroccanAuthentic Cuisine

Zucchini Salad (Slada Ger'a)

Serves 4 Salad vegetarian, Salads

Zucchini Salad (Slada Ger'a)

Zucchini Salad, or Slada Ger'a, often finds its place beside the more renowned zaalouk in Moroccan mezze spreads. This humble dish is a staple in warm-weather meals, providing a refreshing contrast to richer offerings. As guests gather for midday feasts, it serves as a light, vibrant starter, setting the stage for the courses to follow.

Prepared with care, the zucchini slices soak up the warmth of cumin and garlic mingled with the tang of lemon and the richness of olive oil. Each bite offers a tender texture, enhanced by the subtle heat of paprika and the freshness of chopped parsley. This salad is simplicity perfected, a true celebration of ingredient harmony.

Ingredients

  • 600 g (1.3 lb)zucchini, sliced
  • 2garlic cloves
  • 1 tspcumin
  • 1 tsppaprika
  • 3 tbspolive oil
  • 1lemon, juiced
  • 1 handfulparsley, chopped
  • 3/4 tspsalt

Method

  1. Begin by slicing 600 g (1.3 lb) of zucchini into even rounds, about 1/4 inch thick. Place the slices in a colander and sprinkle them with 3/4 tsp of salt. Let them sit for about 10 minutes to draw out excess moisture, which will help them cook more evenly and enhance their flavor.
  2. After salting, pat the zucchini slices dry with a clean kitchen towel to remove the moisture drawn out by the salt. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, add the zucchini slices in a single layer, working in batches if necessary.
  3. Cook the zucchini for about 3-4 minutes on each side, until they are just tender and have a slight golden color, but are not collapsing. Remove the cooked slices from the skillet and place them in a large mixing bowl. Add another tablespoon of olive oil to the skillet before starting the next batch, if needed.
  4. While the zucchini is still warm, finely mince 2 garlic cloves and add them to the bowl with the zucchini. Sprinkle 1 teaspoon of cumin and 1 teaspoon of paprika over the zucchini. These spices will infuse the warm zucchini with their aroma and flavor.
  5. Add the juice of 1 lemon and the remaining tablespoon of olive oil to the bowl. Toss the zucchini gently to ensure each slice is coated with the garlic, spices, and lemon juice. This step allows the zucchini to absorb the dressing while still warm, enhancing the overall taste.
  6. Chop a handful of fresh parsley and add it to the bowl. Toss the salad again to evenly distribute the parsley, which adds a fresh, herbal note to the dish. Taste and adjust the seasoning if necessary, adding a little more salt or lemon juice to balance the flavors.
  7. Allow the salad to cool to room temperature. Serve it as part of a mezze spread with fresh bread, letting the flavors meld together for a refreshing and flavorful dish.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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