HABEEB SALLOUM'S WARM ZUCCHINI SALAD (WW CORE PLAN-COMPATIBLE)
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.
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.