Moroccan Zucchini Salad
Slice zucchini into thin rounds. Bring a pot of salted water to a boil over high heat; add zucchini, and cook until tender but firm, about one minute. Drain zucchini and rinse under cold water.
Mix together garlic, cinnamon, paprika, lemon juice, champagne vinegar, and olive oil in a small bowl. Whisk together and season with salt and freshly ground pepper. Mix in zucchini.
Serve at room temperature.