from Street Food
by Tom Kime
Serves 4-6
2 1/4 lb small zucchini, ends trimmed (they should be not much longer than a man’s index finger)
1/4 cup extra virgin olive oil
1 garlic clove, crushed
2 tsp paprika
1/2 tsp ground cumin
1/2 tsp chili powder
3 tbsp lemon juice
30 flat leaf parsley leaves, coarsely chopped
salt and freshly ground black pepper
1. Cut the zucchini into quarters lengthwise. (Do not use zucchini that are too thick because the inside will not be firm, but rather full of watery seeds. If small zucchini are not available, cut the outside flesh away from the central core of the zucchini and discard the central core of seeds.)
2. Heat a heavy frying pan over medium-high heat. Add a little oil and cook the zucchini in batches until golden brown on both sides. (Cooking in batches helps ensure that the temperature of the pan does not drop, which would result in the vegetables steaming or boiling in their own juices. Also, do not overcook, otherwise the zucchini will be soggy.)
3. Meanwhile, crush the garlic with a little salt and combine with the spices, the remaining olive oil, and the lemon juice. Place the cooked zucchini in a bowl, and cover with the dressing. Let sit for 1 hour to blend flavors before serving. Taste and adjust the seasoning as needed, then garnish with the parsley. Serve with grilled meat or fish, or as part of a selection of mezze to start the meal.