From the book "Arab Cooking on a Saskatchewan Homestead" by Habeeb Salloum (see above). (I made only a few slight changes.) This is a fantastic way to enjoy fresh zucchini!

2/ 8"-long zucchini, diced 1/2"

2 Tbs olive oil (Mr. Salloum called for 4 Tbs.)

2 cloves garlic, crushed

1/2 tsp salt

1/2 tsp freshly-ground pepper

1/2 tsp ground fennel (grind seeds in a coffee/spice mill)

2 Tbs chopped cilantro (I used parsley and mint)

2 Tbs fresh lemon juice

1 medium ripe tomato, chopped

Mr. Salloum said to peel the zucchini, but I didn't. It is pretty with a combination of green and yellow zucchini.

Heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini and stir-fry until they start to soften a bit (but don't let them cook through and don't brown them!).

Transfer to a bowl and add the remaining ingredients EXCEPT the tomato. Toss well.

Spread on a platter and sprinkle with the tomato. Serve at room temperature.

Servings: 4

Nutrition Facts

Nutrition (per serving): 87.1 calories; 71% calories from fat; 7.1g total fat; 0.0mg cholesterol; 248.5mg sodium; 365.0mg potassium; 6.0g carbohydrates; 1.7g fiber; 2.7g sugar; 4.3g net carbs; 1.7g protein; 2.0 points.