This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

　　

Ingredients

Makes 4 to 6 servings

　　

Charmoula:

1 small onion, peeled and grated

　　2 cloves garlic, peeled and minced

　　1/2 teaspoon paprika

　　1/4 teaspoon cayenne pepper

　　1/2 teaspoon ground cumin

　　1/3 cup olive oil

　　Kosher salt and freshly ground black pepper

　　

Zucchini:

2 tablespoons olive oil

　　2 medium zucchini, cut into sticklike batonnets

　　Kosher salt and freshly ground black pepper

　　Juice of half a lemon

　　2 tablespoons flat-leaf parsley, chopped

　　2 tablespoons cilantro, chopped

　　

To prepare the charmoula:

Step 1

1. In a medium mixing bowl, whisk together the onion, garlic, paprika, cayenne, cumin, 1/3 cup water, olive oil, and some salt and pepper to taste. Let rest at room temperature for 10 minutes to blend the flavors.

　　

To prepare the zucchini:

Step 2

1. In a large skillet over medium heat, warm the oil. Add the zucchini and briefly sauté until just tender, 3 to 4 minutes. Season with salt and pepper to taste.

　　

Step 3

2. Add the prepared charmoula, lemon juice, and herbs to the skillet, and continue cooking for 1 minute. Serve warm or at room temperature.