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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large skillet over medium heat. Add the garlic and then let cook until golden to flavor the oil, then remove and discard. | 2. Add the zucchinis and cook, stirring until just tender. Immediately remove from the skillet and transfer to a large serving bowl. | 3. Add the pine nuts, raisins, mint, lemon juice and salt and pepper to taste and stir together. Taste and add more oil, lemon juice and seasonings if necessary. | 4. Set aside and let cool completely. Cover and chill for at least 3 hours. | 5. Remove from refrigerator 10 minutes before serving. | 6. *Cooks note: | 7. This salad is best made with young, tender zucchinis no more than 1 inch thick. If using older, larger zucchinis, cut them in half or quarter lenghtwise first, then slice thinly. For a more robust flavor, chop 4 drained anchovy fillets in oil and add in step 2. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4 -5	tablespoons		0.0	0.0	0.0	0.0
garlic clove	1	halved		-	-	-	-
zucchini	18	ounces	sliced	107.1611	15.87	13.8289	2.0412
pine nut	1/2	cup		454.275	8.829	9.2407	46.1498
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
mint leaf	3	teaspoons	chopped	-	-	-	-
lemon juice	2 -3	teaspoons		0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-

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