Zucchini salad

Wash, trim stems and leaflets:

1 kg of small zucchini

Whole cook for 10 to 15 minutes in 1 liter of water with one pinch of salt and 1 clove garlic. Drain and water, still warm, with:

4 tablespoon oil soup, 1 tablespoon paprika, 1/2 teaspoon pepper, 1/2 teaspoon cumin clove crushed garlic cooked, 1/2 teaspoon salt , 1/4 cup lemon juice, 1 bunch chopped parsley.

Stir these ingredients and zucchini and marinate 1 or 2 hours in the fridge before serving.

This salad not only keeps very well, but even better, according to some fans, slow tomorrow. Do not hesitate, the work is the same, doubling proportions.