Becky Luigart-Stayner; Lydia DeGaris-Pursell
8 servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese)

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.)

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews


June 26, 2017
This is a super-easy dip to make. (I agree with reviewer below who says this is an appetizer and not a side dish.) My friends really enjoyed it. I served it with crackers - I think the more substantial the cracker, the better to stand up to the flavors. I adore caraway seeds, so used the full amount in the recipe. It was a hit!

taval2's Review

April 08, 2012
This was very tasty and a pleasant and healthy change from your traditional dips/spreads. I didn't have pita bread so just served it with crackers. Per other reviewers' recommendations I halved the caraway seeds (thankfully). I think the full amount would have overpowered everything. Also I didn't have harissa so I used cayenne. I made it the day before then warmed it slightly in the microwave and mixed in the feta just before serving. Will definitely make again.

BeckyInCA's Review

February 25, 2009
My boyfriend, lover of Tunisian cuisine, hater of zucchini, LOVED this dip. It is delish. Beyond easy to make. I served it on the Moroccan Zucchini Bread (which is an amazing recipe from this site as well). Both are fab ways to get someone to start eating zucchini!

nkhanson's Review

April 02, 2009
This was awesome!!! I might make this every day! I thought the caraway seeds were a bit much - i might half them the next time and I added the feta while the zucchini was still hot to make it a bit melty and creamy. Delicious!!

nwilker's Review

August 28, 2011
Great result - i was a little weary about what the outcome would be... I didn't have caraway seeds, and used cayenne pepper and garlic powder in place of harissa Turned out amazing, i love it!

shadowette's Review

August 23, 2010
delish!!! i didn't have any feta but had some nice aged asiago cheese which i grated into it.... yummmmmm

Alcancook's Review

August 11, 2012
This is more a dip than a salad. I think it is much better on crackers than on pita bread. It needs the crunch of a cracker. Also seemed to taste better after sitting in the fridge overnight. NOTE: I found a good substitute for the harissa. You can find it in the Asian/Chinese section of your grocery store. It is sometimes call chili paste. The one I used is called Chili and Garlic Sauce. The brand is Tuong Ot Toi Viet-nam. Much better than cayenne powder. Besides adding some heat, it has very good flavor.

fpalm15's Review

September 09, 2012

MCarmichael's Review

July 01, 2012
Such an awesome dip! I can't wait to throw my housewarming party so I can serve this up. The garlic really comes through (I used a pretty big clove), followed the others' instructions to half the caraway seeds (might be ok with all of them), and mixed yellow squash & zucchini and it came out great! I can see how this is better suited for zucchini though -- the yellow summer squash isn't as easy to mash up the rind. I'm sure this tastes good served warm or cold. I served it with Stacy's Multigrain Pita chips... paired really well with the seeds already in the dip. Definitely will make this again!!!