In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash--you can always add more.)
1 1/4 pounds zucchini, cut into 1-inch-thick slices
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon harissa
1 garlic clove, crushed
1/4 cup (2 ounces) crumbled feta cheese
How to Make It
Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.
Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.