North African Zucchini Salad with Garlic, Chili Paste, and Caraway

An interesting dish; very tasty.

• Maybe you need to cook the zucchini until it's very soft. Mashing with a fork didn't work that well; I used a potato masher in the end and a knife to cut up the skin more. (Kremezi does say that another type of squash is ordinarily used.)
• Kremezi suggests garnishing with kalamata olives and hard-boiled egg. Strips of roasted red bell pepper (or pimiento -- is that still available?) might be nice for more color. I made about a 1/3 recipe using 1 zucchini, European ones being quite a bit bigger than US ones. That made a nice salad for two. Definitely a make-again recipe.