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“Cooked zucchini sometimes has a slightly bitter overtone, but the moroccan style of cooking it, in sugared water, removes any harshness and brings out the sweetness. Enjoy this small plate, along with Savory Tomato Jam. From Lukin's Celebrate Morocco.”
READY IN:
25mins
SERVES:
6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim off the ends of the zucchini and discard them. Quarter the zucchini lengthwise and cut them into 1 inch pieces.
  2. Combine the sugar and 2 T water in a saucepan. Bring to a boil over medium-high heat and cook until the sugar has dissolved - about 1 min.Then reduce the heat to low, add in the zucchii, coer and simmer, stirring occasionally, until the zuchinni is tender but not mushy, 7-8 minutes. Drain the zucchini, reserving the syrup.
  3. Toss the zucchini in a bowl with the mint and 2 T of the resered syrup. Allow it to cool to room temperature. Sere as an appetizer salad on small plates.

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