Caputo’s Moroccan Zucchini Salad

3 large zucchini
3 to 4 cloves garlic, crushed
juice of 1/2 lemon
3 T extra virgin olive oil
1/2 t ground cumin
salt to taste
pinch of chili powder
4 oz. feta cheese, crumbled
12 assorted green and black olives
pinch of oregano

Boil the zucchini in water until soft. Drain and mash with a fork until smooth. Add the garlic, lemon juice, olive oil, cumin, salt and chili powder, mix well. Garnish with feta cheese, olives and oregano. Drizzle with extra olive oil and lemon juice if desired. Serve cool or at room temperature.