Best 4 Moroccan Zucchini Salad Recipes

Moroccan zucchini salad is a refreshing and flavorful dish that is perfect for a summer meal. With its vibrant colors and tantalizing combination of spices, this salad is sure to impress your taste buds. The key ingredients in Moroccan zucchini salad are zucchini, tomatoes, cucumbers, and onions. These vegetables are typically diced and tossed with a dressing of olive oil, lemon juice, cumin, paprika, and salt. Additional ingredients, such as fresh herbs, nuts, and cheese, can also be added to the salad to enhance its flavor and texture. This salad is often served as a side dish or appetizer, but it can also be enjoyed as a light lunch or dinner.

Here are our top 4 tried and tested recipes!

MOROCCAN VEGETABLE SALAD

Moroccan Vegetable Salad image

Provided by Mayim Bialik

Categories Salad Olive Potato Passover Vegetarian Dinner Cucumber Vegan Kosher for Passover Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Steps:

1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

MEDITERRANEAN ZUCCHINI SALAD

Mediterranean Zucchini Salad image

A great zucchini summer salad!

Provided by Nicole S.

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

2 each zucchini, peeled
½ pint cherry tomatoes, quartered
1 cup pitted Kalamata olives, quartered
1 (6 ounce) jar quartered artichoke hearts, drained and chopped
2 tablespoons white wine vinegar
1 lemon, juiced
2 tablespoons crumbled feta cheese, or to taste

Steps:

Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g

MOROCCAN ZUCCHINI

Moroccan Zucchini image

This recipe comes from Chef Michael Smith of Food Network. Since the cooking time is not writing and I've not tried this recipe, I guess that it can be around 30 minutes. If you do it, tell me the cooking time and I'll write it.

Provided by Boomette

Categories Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 zucchini, cut in half, lengthwise
2 tablespoons olive oil
1 large onion, chopped
1 cup couscous
1 cup chicken stock
basil leaves, chopped (small bunch)
4 ounces feta cheese
salt and pepper

Steps:

Preheat your oven to 350 degrees.
Place zucchini; cut side down, onto a baking dish and roast in the oven until it turns golden brown. Scoop the pulp out from the centre of the zucchini, keeping the skins intact for stuffing. Reserve pulp and skins.
Heat the oil in a saucepan and add the onion. Sauté until golden brown then add the zucchini pulp, couscous, chicken stock and season with salt and pepper. Bring to a simmer then turn off and rest until the couscous has absorbed all the liquid. Add the basil leaves and feta cheese and stir well. Spoon the mixture into the zucchini skins and place in an 8" by 8" baking dish. Bake until golden brown and hot.

Nutrition Facts : Calories 355, Fat 14.5, SaturatedFat 5.8, Cholesterol 28.6, Sodium 435.6, Carbohydrate 43.4, Fiber 3.8, Sugar 6.2, Protein 12.9

Tips:

Use a sharp knife to cut the zucchini into thin, even slices. This will help them cook evenly and absorb the flavors of the marinade.
If you don't have time to marinate the zucchini for 30 minutes, you can still make the salad. Just add the zucchini to the skillet with the other ingredients and cook until tender.
To make the salad more flavorful, use a variety of herbs and spices in the marinade. Some good options include cumin, coriander, paprika, and mint.
If you like a spicy salad, add a pinch of cayenne pepper to the marinade.
Serve the salad warm or at room temperature. It can also be chilled for a refreshing side dish.

Conclusion:

Moroccan zucchini salad is a delicious and easy-to-make side dish that is perfect for summer gatherings. It is also a great way to use up fresh zucchini from your garden. The salad can be made ahead of time, making it a convenient option for busy weeknights.

This salad is a great source of vitamins and minerals, including vitamin C, potassium, and fiber. It is also low in calories and fat, making it a healthy choice for people who are watching their weight.