The original recipe calls this dish “Spicy Zucchini Salad,” so as I whipped some up for Shabbos last week, I was looking forward to zucchini with a kick. Oddly enough, there wasn’t any.
It tasted great and all. It just…wasn’t spicy.
I’ve always loved zucchini, and I take just about anything as an excuse to try something new with it. Roasted zucchini sticks with pasta, shredded zucchini in latkes and kugel, zucchini soup, zucchini bread…I’m game for all of it. But what’s interesting to me is how often I’ve managed to cook with zucchini since our wedding.
Technically, my husband doesn’t care for zucchini. I’m sure he never bought it in his bachelor days. But every time I cook with it, he loves it. It’s like what happened with butternut squash. Wifely magic? Maybe.
(Of course, this creates a cycle. The first time I made something with zucchini in it, I was really apologetic. But he liked it so much that I felt encouraged to keep going. And going.)
I love this dish’s versatility. It can be served warm or cold; it’s great alone as an appetizer or side dish but would also be delicious over couscous. For those of you who want that kick, though, try adding a drop or two (or three, if you’re brave) of Tabasco sauce.
(Not So) Spicy Zucchini Salad
- 2 Tbsp canola oil
- 3 zucchini, peeled and cubed
- 1 green pepper, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 cup tomato paste
- 1 cup water
- 1 Tbsp pareve chicken soup mix
- 1/2 tsp cumin
- salt and pepper, to taste
1. In a large skillet, heat oil and saute zucchini, green pepper, and onion until tender.
2. Add remaining ingredients and reduce heat. Cook (uncovered) for an additional 10 minutes.