Best 9 Zucchini And Green Pepper Sabzi Recipes

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Zucchini and green pepper sabzi is a delectable dish that tantalizes the taste buds with its vibrant colors and bold flavors. Originating from the Indian subcontinent, this vegetarian dish showcases the culinary prowess of combining simple ingredients to create a flavorsome and nutritious meal. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating a perfect zucchini and green pepper sabzi, providing step-by-step instructions and insightful tips to ensure a successful cooking experience.

Let's cook with our recipes!

ZUCCHINI AND GREEN PEPPER SABZI



Zucchini and Green Pepper Sabzi image

This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

3 tablespoons olive or corn oil
Large pinch of ground asafetida
1/2 teaspoon whole cumin seeds
1/4 teaspoon whole brown mustard seeds
1 1/4 pounds zucchini, peeled and cut into 1 1/2-by-1/2-inch pieces
1 large green pepper (about 7 ounces), quartered lengthwise, seeded, and cut crosswise into 1/2-inch-thick slices
2 tablespoons plain yogurt
1 tablespoon ground coriander
1/2 to 1 teaspoon coarse salt
1/2 teaspoon chaat masala
Juice from 1/2 lemon

Steps:

  • Pour oil into a large saucepan or wok, and set over medium-high heat. When oil is hot, add asafetida, and in quick succession, cumin seeds and mustard seeds. As soon as mustard seeds begin to pop, add zucchini and green pepper. Cook, stirring, for 5 minutes. Add yogurt, and cook, stirring, until yogurt has been absorbed. Reduce heat to low, and add coriander, chaat masala, and salt. Cook, stirring, for 1 minute. Drizzle with lemon juice; toss to combine, and serve.

SQUASH & CABBAGE SABZI



Squash & cabbage sabzi image

Serve this veggie Indian at a Indian feast. Made with pumpkin, cabbage and spices, it makes a good side dish with dhal and rice, or eat as a main with roti

Provided by Romy Gill

Categories     Dinner, Lunch, Side dish, Supper, Vegetable

Time 20m

Yield Serves 2 as a main or 4 as a side

Number Of Ingredients 12

2 tbsp sunflower oil
1 tsp nigella seeds
thumb-sized piece ginger , grated
2 garlic cloves , grated
200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes
200g cabbage , chopped (sweetheart or pointed cabbage works well)
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli flakes
2 tsp lime juice
dhal , chutney and rice or roti to serve (optional)

Steps:

  • Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.
  • After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.

Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS



Peppers Stuffed With Rice, Zucchini and Herbs image

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 2h

Yield Serves 6

Number Of Ingredients 11

6 medium peppers, preferably green
2 medium zucchini (about 3/4 pound), shredded
Salt to taste
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/4 cup chopped fresh dill or parsley
1 scant cup uncooked medium grain rice
Freshly ground pepper
2 tablespoons tomato paste dissolved in 2/3 cup water
2 tablespoons freshly squeezed lemon juice

Steps:

  • Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
  • Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
  • Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams

GRILLED PEPPERS AND ZUCCHINI



Grilled Peppers and Zucchini image

This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. -Karen Anderson, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 medium green pepper, julienned
1 medium sweet red pepper, julienned
2 medium zucchini, julienned
1 tablespoon butter
2 teaspoons soy sauce

Steps:

  • Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.

Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 186mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI RELISH WITH SWEET PEPPERS



Zucchini Relish with Sweet Peppers image

This is better than the relish you buy in the store. I can't keep it on my shelf. I have the town asking for this relish. And I'm not a big fan of relish but I love this. Uses lots of zucchini for this time of year. Try it. You'll love it!

Provided by Sarah Holbrook Walker

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10h45m

Yield 64

Number Of Ingredients 11

10 cups chopped zucchini
4 cups chopped onion
1 red bell pepper, chopped
1 yellow bell pepper, chopped
¼ cup kosher salt
4 cups white sugar
2 ½ cups cider vinegar
1 tablespoon cornstarch
2 teaspoons celery seed
1 teaspoon ground turmeric
6 half pint canning jars with lids and rings

Steps:

  • Toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. Allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.
  • Heat vegetables, sugar, cider vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the zucchini mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 59.4 calories, Carbohydrate 14.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 358.9 mg, Sugar 13.4 g

ZUCCHINI AND GREEN PEPPER CASSEROLE



Zucchini and Green Pepper Casserole image

Quick, easy and it uses those zucchinis that everyone keeps giving you. Do ahead and put in the oven 45 minutes before dinner.

Provided by Bergy

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

8 cups diced fresh zucchini, peel on
1 large green pepper, chopped
1 large onion, minced
1 cup dry breadcrumbs
1 cup sharp cheddar cheese, grated
1/2 cup lite olive oil or 1/2 cup virgin olive oil
1 teaspoon dried basil
2 eggs, beaten
salt and pepper

Steps:

  • Preheat oven to 350°F degrees.
  • Butter a 13x9-inch oven-proof dish.
  • In a large bowl mix all the ingredients, mix well.
  • Turn into the casserole dish.
  • Bake uncovered for 45 minutes or until veggies are tender and the top is lightly browned.

Nutrition Facts : Calories 373.3, Fat 27.2, SaturatedFat 7.3, Cholesterol 90.3, Sodium 290.6, Carbohydrate 22.7, Fiber 3.5, Sugar 5.9, Protein 11.7

MIXED SABZI



Mixed Sabzi image

Some English words have become part of Urdu names for dishes, as with this one, which is called mixed sabzi. Sabzi is the Urdu word for vegetables and the recipe calls for a mix of vegetables stir-fried and simply spiced for a quick weeknight main, or hefty side. Whatever's in season tends to taste best. In Pakistan, it is most often made with cauliflower, potatoes, peas and carrots. But, it is great with any vegetables really: eggplant, green beans, bell peppers, bitter gourd or pumpkin, too. For convenience, you can even use mixed frozen vegetables. Roti or cooked rice are ideal for serving alongside.

Provided by Zainab Shah

Categories     dinner, easy, quick, weeknight, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 tablespoon ginger paste or grated ginger
1 tablespoon garlic paste or grated garlic
1 medium red onion, finely chopped
2 plum tomatoes, chopped
2 Thai green chiles or small hot red chiles, finely chopped
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri or other mild red chile powder
2 teaspoons fine sea salt
1 1/2 cups cauliflower florets (from 1/2 cauliflower)
1 medium Yukon gold potato, peeled and cut into 1/4-inch cubes
1 carrot, peeled and cut into 1/4-inch cubes
1/2 cup fresh or frozen peas
2 tablespoons chopped cilantro

Steps:

  • Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add cumin and mustard seeds and stir until the seeds start sputtering, 1 to 3 minutes. Add ginger and garlic and cook, stirring, for 1 minute.
  • Add onion and cook, stirring often, until it starts to turn golden brown, about 5 minutes. Stir in the tomatoes, chiles, garam masala, turmeric and red chile powder. Add salt and mix well. Cook, stirring occasionally, until tomatoes are tender and the oil starts to separate, about 4 minutes.
  • Add the cauliflower, potato, carrot, peas and 1/2 cup water and mix well. Cover and cook on medium for 10 minutes. Uncover and cook on high, stirring occasionally, to your desired sauciness, 2 to 5 minutes. Top with cilantro and serve.

KELLI'S FRIED GREEN ZUCCHINI



Kelli's Fried Green Zucchini image

Just like fried green tomatoes, but with zucchini instead.

Provided by Kelli

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 25m

Yield 4

Number Of Ingredients 8

½ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 teaspoon garlic salt
2 eggs
5 tablespoons olive oil
1 zucchini, cut into 1/4-inch slices
1 cup shredded mozzarella cheese
1 cup prepared spaghetti sauce, heated

Steps:

  • Mix together the seasoned bread crumbs, grated Parmesan cheese, and garlic salt in a shallow bowl. Beat the eggs in a second shallow bowl.
  • Heat the olive oil in a large skillet over medium heat until the oil is rippling, but not smoking.
  • Dip the zucchini slices into the beaten egg, then into the crumbs, and place in the skillet in a single layer. Fry the zucchini slices until golden brown, about 3 minutes, then flip them over and fry until the slices are cooked through and golden brown on the other side. Sprinkle the mozzarella cheese over the slices, and cook the slices 1 to 2 more minutes to allow the cheese to melt.
  • To serve, spoon hot spaghetti sauce onto plates, and top with fried zucchini slices and melted cheese.

Nutrition Facts : Calories 420.1 calories, Carbohydrate 22 g, Cholesterol 121.3 mg, Fat 29.3 g, Fiber 2.9 g, Protein 17.7 g, SaturatedFat 8.4 g, Sodium 1341.1 mg, Sugar 7.8 g

COURGETTE AND GREEN PEPPER 'SABZI' (TORI AUR HARI MIRCH KI SABZI



Courgette and Green Pepper 'sabzi' (Tori Aur Hari Mirch Ki Sabzi image

A nice side dish to Indian meals. The green pepper goes really well with the courgettes. You may think that a pepper of another colour would look nicer, but as I said, the two green vegetables work well together. I've made this twice so far and will make it again. You will get the asafetida from Indian stores, but I left it out when I cooked this the first time and it still turned out lovely. Recipe source is Maduhur Jaffrey's wonderful 'The Ultimate Curry Bible'.

Provided by tigerduck

Categories     Peppers

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil or 3 tablespoons corn oil
1 pinch ground asafoetida powder
1/2 teaspoon cumin seed
1/4 teaspoon whole brown mustard seeds
1 1/4 lbs courgettes (560g, peeled and cut into 4-cm or 1 1/2-inch long and 1-cm /1/2-inch thick fingers)
1 large green pepper, about 7 oz (200g)
2 tablespoons natural yoghurt
1 tablespoon ground coriander
1/2 teaspoon salt (or a bit more)
1/2 teaspoon chat masala (or 1 pinch of cayenne pepper and 1 tablespoon lemon juice)

Steps:

  • Pour the oil into a large pan or wok and set over a medium-high heat.
  • When the oil is hot, put in first the asafetida and then, in quick succession, the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the courgette and the green pepper. Stir and fry for five minutes.
  • Add the yoghurt, and cook, stirring, until it has been absorbed (It will curdle, but the dish will look nice at the end).
  • Reduce the heat to low and add the coriander and salt. Sir for a minute.
  • Add the chaat masala and toss. Taste for balance of flavours.

Nutrition Facts : Calories 174.6, Fat 14.7, SaturatedFat 2.2, Cholesterol 1.3, Sodium 414.2, Carbohydrate 10.6, Fiber 3.8, Sugar 5.1, Protein 3.5

Tips:

  • To save time, use a food processor to chop the zucchini, green pepper, onion, and tomato.
  • If you don't have a food processor, finely chop the vegetables by hand.
  • Use a large skillet or wok to cook the sabzi. This will allow the vegetables to cook evenly.
  • Add a little water or vegetable broth to the skillet if the sabzi starts to stick.
  • Season the sabzi to taste with salt, black pepper, and garam masala.
  • Serve the sabzi hot with rice, roti, or naan.

Conclusion:

Zucchini and green pepper sabzi is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with vitamins, minerals, and antioxidants. This dish is also a good source of fiber, which can help to keep you feeling full and satisfied. If you are looking for a flavorful and nutritious dish to add to your repertoire, zucchini and green pepper sabzi is a great option.

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