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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the grill to high. | 2. Cut the zucchini into 1/4 inch length-wise slices. Brush each with olive oil (you'll need about 1 tablespoons in all) and season with salt and pepper. | 3. When ready to cook, arrange the zucchini slices on the hot grill, turning with tongs, until tender and well browned, 10 minutes in all. Transfer to cutting board to cool. | 4. Cut each zucchini slice crosswise on the diagonal into 1/4 inch strips. Transfer strips to a serving bowl and stir in the remaining 2 tablespoons oil, the mint, parsley, 1 tablespoons lemon juice, garlic, paprika, cumin and 1/4 teaspoons white pepper. Taste for seasoning, adding salt, white pepper, or lemon juice as necessary; the salad should be highly seasoned. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1		scrubbed trimmed	2.31	0.3421	0.2981	0.044000000000000004
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt black pepper			ground	-	-	-	-
mint leaf	12	tsp	slivered	-	-	-	-
italian parsley	2	tablespoons	chopped	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.