Spicy Pakistani Zucchini Recipes
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 Side Dish Vegetables Tomatoes
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 ZUCCHINI RELISH
I can't seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.-Amy Martin, Bellefontaine, Ohio
Provided by Taste of Home
Time 1h15m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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
Number Of Ingredients 1
Steps:
- Heat oil in a large skillet over medium heat. Saute onion until golden (about 5 minutes).
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