This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.
Moroccan Zucchini Salad is one of the many do-ahead vegetarian recipes you can make using chermoula. Although we prefer to use fresh pale Moroccan zucchini because of its texture and delicate flavor, all sorts of zucchini (courgettes) can be used as well as marrow or bottle gourds. The latter may just need extra peeling and coring.
In case you don't have a batch of chermoula ready to use, the recipe includes a "from scratch" alternative in which the zucchini are cooked in freshly chopped herbs with spices, garlic and olive oil.
How to Make Moroccan Zucchini (Courgette) Salad
Zucchini salad is usually prepared the same way as other Moroccan salads with chermoula, such as carrots with chermoula or potato salad with chermoula.
There are two ways to go about this recipe; try both methods and see which works best for you.
- Traditionally, the vegetables are diced or sliced then parboiled or steamed along with garlic. If parboiled, we wait for the water to evaporate. In the meantime, we saute chermoula and tomatoes (if using them) with a drizzle of olive oi. We then fold in the vegetable with the crushed garlic. Toss the courgette for a minute or two in the chermoula to coat it and voila, you have an incredible salad!
- All ingredients can be cooked together from the beginning and add a tablespoon of chermoula at the very end for extra freshness. This is the way I usually do it.
Common Variations for Moroccan Zucchini Salad
The zucchini salad can be made with or without tomatoes, with our without a touch of chili and harissa; with onion or without, a lot of chermoula or only a little; with the vegetables diced, sliced, cut into sticks or roughly chopped. You can even make a zaalouk or m'derbel of zucchini without precooking them but rather sauteing them in chermoula. All are acceptable and no one will fault you for your choice.
