While walking in my garden this morning, I came across zucchini in my field. Seeing that, I was tempted to share the Zucchini Recipe: Stir-Fried Zucchini today. The smooth skin of the zucchinis had a bright bright green color and it was as if they were inviting me to make something delicious out of them. From this common food item, we need to make mouth-watering dishes that are tasty and good for health. I always feel proud when I put together these homemade jewels. That’s why today I’m excited to bring you this easy Zucchini Veggie recipe that you all can try at home.
Zucchini Recipe: The Stir-Fried Zucchini explained here is easy to follow and can be put to practice when preparing the Zucchini Sabzi, a rich Indian vegetable dish that is both tasty and healthy. This recipe of stir-fried zucchini is especially quick and easy to prepare and it can add value to any meal. Regardless of whether you resolve to use the recipe for a vegetarian entree or a side dish, the prepared meal will not leave a sour impression on your taste buds. In the following section, we will feature a detailed and step-by-step guide on the preparation process of this Zucchini Recipe: Stir-Fried Zucchini and other pertinent information in preparation and serving.
Ingredients
To prepare the perfect Zucchini Sabzi, you’ll need the following ingredients:
- medium zucchinis, cut into thin strips.
- Medium-sized onion, finely chopped
- tablespoons of vegetable oil or any other preferred cooking oil.
- one tsp of mustard seeds
- ½ teaspoon of dried oregano powder
- Take one green chili – longitudinal slit
- Take 1 tsp ginger garlic paste
- Need ½ teaspoon of turmeric powder
- Take one tsp coriander powder
- Take one tsp turmeric powder
- Take ½ teaspoon garam masala
- Need Salt, to desire
- Fresh cilantro leaves, chopped – to be used as the garnishing.
Procedure
Preparing the Ingredients
Start with the washing process properly under running water so that you can remove the dirt on the zucchinis. Then, using a clean kitchen towel, gently pat the kernels dry. This is done by cutting the Zucchini into thin half-moon shape pieces with much attention so that they are all of equal thickness to cook evenly. Always finely chop the onion and set it aside ready to be used. Green chili lengthwise wash and if one does not want the spicy then can remove the seeds from it.
Heating the Oil
Coat a large skillet or wok with vegetable oil and warm it over medium heat. Then, keep the oil on medium flame and when the oil is hot enough, put the mustard seeds in it. Let them pop for some time then take out the pan from the flame and add the cumin seeds. Cook until the cumin seeds become a brown color and the popcorn aroma is conspicuous.
Sautéing the Aromatics
Combine half the onion in the skillet and chop it finely. This requires cooking the onions on medium heat until they are tender with slight browning in appearance. Generally, it lasts 5-7 minutes. Next, put the green chili and the ginger-garlic paste, let it cook without letting the paste get burnt, and stick it to the pan.
Adding the Spices
At this time the onions together with the aromatics are adequately caramelized, lower the heat and follow by adding the turmeric powder, coriander powder, and cumin powder. Hull the spices into the onions and give it a mix for about 1-2 minutes. This process assists in the freeing of oils in the spices, thereby adding depth to the food prepared.
Cooking the Zucchini
Once the onions are almost done cooking, add the thinly sliced zucchini to the skillet. Stir to blend well and seal the zucchini slices with the spiced onion garnishing. Sprinkle salt to taste. Pour the mixture into the skillet and put the lid on, then cook at mid-level for about 5 minutes. Add enough water to the pot so that the zucchinis are submerged and the water can come to a boil, which will steam the zucchinis a little.
Stir-Frying
Lift off the cover and bring it to medium-high heat. Cook the zucchinis for some time over a high heat so that they get tender but not soft. This should take another 5 to 7 minutes. Make sure to stir occasionally along the process to avoid the zucchini sticking to the cooking pan.
Finishing Touches
To make the vegetables softer and to infuse the flavors of the garam masala, cook the zucchinis until they are well done but not mushy. Return the sabzi to the heat and turn the pan gently to allow the garam masala to mix evenly. Serve with freshly chopped ginger and sprinkle this preparation with freshly chopped Tetra.
Serving Suggestions
Zucchini sabzi goes well with an array of side dishes to complement the flavors and aromas of the recipe.
Below are some suggestions when it comes to serving to make your dining more special and enjoyable:
- With Roti or Naan: Enjoy this hot sabzi with fresh roti or naan. Ideally, the bread is soft so that it does not steal the show from the zucchini but still balances it with the flavors.
- With Rice: To complement the dish, serve it with steamed basmati or jeera rice for a grilled effect.
- As a Side Dish: This Zucchini sabzi dish goes well when consumed alongside other Indian curries or dals. It forms a lovely accompaniment to any Indian food menu and is utterly good for your health.
- With Yogurt: This is served with a side of plain yogurt, or raita, which mellows out the spiciness of the sabzi and the flavors in general.
Nutritional Benefits
Zucchini Sabzi is not only delicious but also packed with nutritional benefits:
- Low in Calories: Zucchini contains very limited amounts of calories, so it is perfect for weight-conscious individuals.
- Rich in Vitamins and Minerals: It has also other nutrients like vitamins A and C, potassium, and folate as well.
- High in Antioxidants: Some of the spices used in this recipe include turmeric and cumin which are known to contain antioxidant properties that will assist in fighting inflammation and boost overall health.
- Fiber-Rich: It also contains a reasonable amount of dietary fiber, thus helping to keep good digestion within a person’s body.
Tips of Zucchini Zabzi (vagetable)
- Fresh Ingredients: it is always preferred if one could use fresh zucchinis and spices to get the best of the flavor.
- Even Slicing: It is advisable to cut the zucchini into equal thickness to avoid observing size differences when the food is halfway cooked.
- Adjust Spice Levels: I suggest that the green chili should be reduced in quantity to accommodate individuals who cannot take spicy meals and the garam masala should also be reduced in quantity as well.
- Avoid Overcooking: Co-cook the zucchini until they are slightly soft, not mushy, as they should still have a small crunch and many of their nutrients should be kept.
Zucchini Sabzi is easy, healthy, and quite delicious, with loads of zucchinis mixed with rich Indian Spices. It means that it will become extremely popular in your house and you and your family will enjoy the meals prepared with its help, as they taste good and are healthy.
This recipe is brought by the Recipezious team for you from Indian cultures, like and share it with our appreciation.