Zucchini And Peas Subzi Food

ZUCCHINI AND PEAS SUBZI

Zucchini and Peas Subzi image

This is an Indian take on a greek recipe I found on the Zaar while searching for a new way to make zucchini. I wanted to make an Indian dish, but never thought to pair these 2 vegetables. Turned out great, and DH loved it too. We are low carb, and ate it plain, which was very good, but it would go so well with rotis, naan, tortilla or rice!

Provided by MrsMM

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 teaspoon cumin seed
2 garlic cloves, pressed
1 (15 ounce) can diced tomatoes (or 2 fresh if you prefer)
2 green chilies, chopped
1 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon curry powder
salt
1 1/2 tablespoons cooking oil, of your choice
2 green zucchini, cut into half rounds
1 cup frozen peas

Steps:

Heat oil in deep non stick skillet on medium/high heat.
Add onions, garlic, cumin seeds. Cook til onions are clear and soft.
Add tomatoes, coriander, chili, chili powder, garam masala, curry powder, salt.
Cook mixture until soft and melded together, about 6 minutes.
Add zucchini pieces and peas, stir.
Cook on medium/low heat covered for about 12 mins, stirring frequently.

PEAS AND ZUCCHINI

Peas and Zucchini image

Make and share this Peas and Zucchini recipe from Food.com.

Provided by MizzNezz

Categories Lunch/Snacks

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces fresh peas
2 cups water
2 small zucchini, diced
2 tablespoons minced red peppers
4 tablespoons butter
1/2 teaspoon salt
chopped fresh parsley

Steps:

In skillet, simmer peas in water until crisp tender (8 minutes).
Drain.
Add zucchini,red pepper, butter, and salt; stir fry until zucchini is also crisp tender (another 5 minutes).
Sprinkle with parsley.

SPAGHETTI WITH PEAS AND ZUCCHINI RIBBONS

Spaghetti with Peas and Zucchini Ribbons image

This quick, colorful pasta showcases the season's first peas, zucchini, and basil.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 7

Ingredients

Coarse salt and freshly ground pepper
1 1/2 cups shelled fresh English peas (about 1 1/2 pounds unshelled) or thawed frozen petite peas
8 ounces baby zucchini (about 12), trimmed and cut lengthwise into 1/8-inch-thick slices with a mandoline or a knife
1 1/2 cups plain whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, very thinly sliced
1 pound spaghetti
Freshly grated Parmesan cheese, for serving

Steps:

Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.

BUTTERY PEAS AND ZUCCHINI

Buttery Peas and Zucchini image

Cooking is my second love-my husband is my first. This tasty side dish doesn't leave us with leftovers. We both enjoy it.-Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 4

Ingredients

1 package (10 ounces) frozen peas in butter sauce
2 tablespoons water
1 medium zucchini, cut into thin strips
1 tablespoon diced pimientos

Steps:

Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside. , Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimientos.

Nutrition Facts :

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