Freezes well. Quick to prepare.

A versatile dish, this is good as an accompaniment to fish, poutry, and meat, and it can also be served as a first course or, with a couple of fried eggs, as a light main course. It’s great poured over pasta, and with the addition of a sausage such as kielbasa, it makes a whole meal. You can also substitute canned red or white beans for the chickpeas.

For this recipe, I salt long, think strops of zucchini and serve them raw. The salt flavors the zucchini and draws out its moisture, giving it a deliciously crunchy texture. Sometimes I serve the zucchini on its own with just a dash of olive oil, but it’s also wonderful with this tomato, mozzarella, and cilantro salad, which can be served on its own. Both the zucchini and the tomato salad can be prepared up to 2 hours ahead of serving; if done any further ahead, they both tend to get mushy.