Zucchini And Green Pepper Sabzi Food

ZUCCHINI AND GREEN PEPPER SABZI

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.

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES

Steps:

• Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
• Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS

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.

ZUCCHINI AND GREEN PEPPER CASSEROLE

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.

EASY AND GOOD ZUCCHINI AND PEPPER SAUTE

Steps:

• In a large skillet heat oil and butter.
• Saute the onions and garlic until tender.
• Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
• Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

RICE WITH ZUCCHINI AND RED PEPPER

Steps:

• Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
• Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
• Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

ZUCCHINI AND PEPPER SALAD

Steps:

• Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
• Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
• Stir together zucchini, peppers, and onion.
• In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
• Pour dressing over veggies and toss gently.
• Cover and chill a few hours or overnight.
• Stir before serving with a slotted spoon so that the excess dressing runs off.