ZUCCHINI WITH CUMIN AND CORIANDER
I often want to buy zucchini but I really never can think of something different to do with it and this dish really zips up the flavor and it is different. I found this recipe in my Home Town Newspaper and it was written by a Chief that teaches at out local Culinary School
Provided by Pokerfreak Russo
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil together in a saute pan, over high heat and add the zucchini.
- Sprinkle the cumin and coriander over the vegetables and toss lightly as they cook.
- Season with the sea salt and black pepper and serve at once, garnishing with the chopped cilantro.
Nutrition Facts : Calories 101.3, Fat 9.4, SaturatedFat 4.2, Cholesterol 15.3, Sodium 53.4, Carbohydrate 4.2, Fiber 1.4, Sugar 2, Protein 1.6
ZUCCHINI WITH CUMIN
Provided by Marian Burros
Categories easy, quick, side dish
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 5
Steps:
- Wash and slice zucchini quarter-inch thick. Saute in hot oil until golden, turning.
- Add tomato puree, cumin and season with salt and pepper (if fresh tomato is used, chop coarsely.
- Reduce heat; cover and cook about 10 minutes. Serve.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 607 milligrams, Sugar 7 grams, TransFat 0 grams
ZUCCHINI CURRY RECIPE BY TASTY
Here's what you need: oil, red onion, garlic, ginger, coriander, smoked paprika, turmeric, cumin, zucchinis, tomato paste, vegetable stock, full fat coconut milk, salt and pepper, fresh cilantro
Provided by Shashi Charles
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- First off, dice the onions and garlic and grate the ginger.
- Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
- While the onions are sauteing, dice the zucchini into bite-sized pieces.
- Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
- Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
- Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
- Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
- Enjoy!
Nutrition Facts : Calories 641 calories, Carbohydrate 33 grams, Fat 57 grams, Fiber 5 grams, Protein 9 grams, Sugar 70 grams
ZUCCHINI WITH CILANTRO AND CREAM
Provided by Hélène Wagner-Popoff
Categories Milk/Cream Vegetable Side Sauté Zucchini Summer Cilantro Bon Appétit France Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.
ZUCCHINI TACOS
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
- With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.
COUSCOUS WITH SPICED ZUCCHINI
Categories Side Quick & Easy Low/No Sugar Mint Zucchini Fall Couscous Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 13
Steps:
- Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
- Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.
GRILLED ZUCCHINI AND FETA TOASTS
Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.
Provided by Sue Li
Categories dinner, lunch, quick, weeknight, appetizer, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
- With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
- While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
- While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
- Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.
GRILLED ZUCCHINI WITH CUMIN
Make and share this Grilled Zucchini With Cumin recipe from Food.com.
Provided by Ms B.
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini in half lengthwise.
- Make criss-cross hatches into the cut side of the flesh.
- Season with salt and pepper.
- Drizzle with olive oil.
- Sprinkle with cumin.
- Grill on medium hot grill for about 5 minutes on each side, or until desired tenderness.
Nutrition Facts : Calories 109.1, Fat 10.6, SaturatedFat 1.5, Sodium 9.4, Carbohydrate 3.4, Fiber 1.1, Sugar 2.5, Protein 1.3
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