Friday, July 1, 2011

Middle Eastern Zucchini Salad

Light, refreshing, easy. What more could you want for a wonderful summer side dish, brought to us by the Arabs via Sicily and Spain? This one is sure to help use up all that extra zucchini in the garden!


1 zucchini squash (about 1 lb.)
1 summer squash (about 1 lb.)
2 Tbs. olive oil
2-3 large garlic cloves, minced
2 Tbs. toasted pine nuts, plus extra for garnish
2 Tbs. golden raisins
1 tsp. dried mint (look for Syrian/Tabbouleh mint)
Salt and white pepper to taste
1 Tbs. fresh lemon juice

1. Slice squash into ¼-inch slices (I use my food processor's thickest slicing blade)

2. Heat garlic and oil in frying pan until garlic is fragrant. Add squash. Sauté over moderate heat until heated through. Add pine nuts and raisins. Sauté until heated through.

3. Add mint and salt and pepper. Stir until squash is tender crisp. Remove from heat and let cool.

4. Stir in lemon juice. Transfer to serving dish and garnish with additional toasted pine nuts. May be served warm or cold.


  1. Pat, I made this tonight with brown rice and mushrooms, and lemon/pepper chicken. It was delish. Had Italian water ice for desert because it's so bloody hot here. Great meal! Had to substitute almonds for pine nuts because that's too exotic for my community, which has never heard of Middle Eastern foods. We're big into chicken and dumplings and shoofly pie. But I liked this! Am getting serious about my diet (I have to), so most of these dishes are perfect for me if I can get the ingredients or substitute.

  2. So glad you enjoyed it, Miriam. As for those hard-to-find ingredients, I'd be happy to mail you a few pine nuts :-) Maybe we should start posting mail order sources?