Best 4 Spicy Pakistani Zucchini Recipes
SPICY ZUCCHINI
This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.
Provided by CraftScout
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
- Meanwhile, slice onion and cut zucchini into 1/4" rounds.
- Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
- Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
- Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).
SPICY PAKISTANI ZUCCHINI
I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too.
Provided by HINAABSAR
Categories Tomato Side Dishes
Time 20m
Yield 5
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
- Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 24.4 g, Cholesterol 0.4 mg, Fat 14.4 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.4 g, Sodium 705.5 mg, Sugar 5.8 g
SPICY PAKISTANI ZUCCHINI
I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too.
Provided by HINAABSAR
Categories Tomato Side Dishes
Time 20m
Yield 5
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
- Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 24.4 g, Cholesterol 0.4 mg, Fat 14.4 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.4 g, Sodium 705.5 mg, Sugar 5.8 g
SPICY PAKISTANI ZUCCHINI
Number Of Ingredients 1
Steps:
- Heat oil in a large skillet over medium heat. Saute onion until golden (about 5 minutes).
Tips:
- Choose fresh, firm zucchini: Look for zucchini that is deep green in color and has no blemishes or bruises.
- Slice the zucchini evenly: This will help them cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the zucchini will steam instead of fry.
- Cook the zucchini over medium-high heat: This will help them to brown quickly and evenly.
- Stir the zucchini frequently: This will help them to cook evenly and prevent them from burning.
- Season the zucchini to taste: You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, or cumin.
- Serve the zucchini immediately: Zucchini is best served hot and fresh.
Conclusion:
Spicy Pakistani zucchini is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its simple ingredients and bold flavors, this dish is sure to be a hit with your family and friends. So next time you're looking for a tasty and healthy side dish, give spicy Pakistani zucchini a try!
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