Moroccan Cauliflower and Zucchini Salad

3 tablespoon olive oil
1 pound zucchini, cut into 1/4 inch thick slices
1 cauliflower, broken into florets
1/2 lemon
2 garlic cloves, minced
12 parsley sprigs, minced
2 tablespoons lemon juice
salt and pepper to taste
1 teaspoon sweet paprika

In a medium skillet over medium-high heat, heat 2 tablespoons of oil. Place zucchini in a single layer on the bottom of the pan and cook until lightly browned on both sides. Drain well on paper towels.
Place cauliflower and lemon juice in saucepan and add water to cover. Cook 15 minutes or until cauliflower is tender. Drain and mash coarsely with a fork.
Combine zucchini slices with cauliflower. Toss with garlic, parsley, lemon juice, salt, and pepper. Sprinkle with paprika before serving.