An Abundance of Zucchini: Indian Stir-fried Summer Squash

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There comes a time every summer in the Midwest when every person who has a garden is trying to give away their zucchini because ohmygoodness there are three more today and they’re taking over my countertop I can’t eat this much zucchini! I made zucchini bread, zucchini noodles, zucchini oven fries, vegetable “lasagna” and more and Joe and I still ding-dong-ditched our friends to leave zucchini on their porches just to make sure it got used up.

This stir-fry recipe from Madhur Jaffrey was also a favorite – once slathered in roasty, tangy spices with yogurt a pound of zucchini disappeared faster than blinking.

Quick Stir-Fry of Young Zucchini and Yellow Squash
adapted from Vegetarian India by Madhur Jaffrey

1lb zucchini and yellow squash (a combination or other or the other), cut into half lengthwise and crosswise, then cut into 1/2 inch pieces
3 tablespoons plain yogurt
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
3/4 teaspoon salt
ground black pepper
1/4 teaspoon red chili powder
1 tablespoon olive oil
1 clove garlic, minced
1/4 whole brown mustard seeds
1/4 teaspoon whole cumin seeds

  1. combine yogurt, turmeric, coriander, salt, pepper, and chili powder in a small bowl and mix well.
  2. heat the oil in a frying pan and set over medium-high heat. When hot, add the garlic, mustard seeds and cumin seeds. As soon as the mustard seeds pop (in just a few seconds) add all the cut vegetables. Stir fry for 3-4 minutes, or until the vegetables just start to take on color.
  3. Turn the heat down to medium
  4. Add the yogurt mixture 1 tablespoon at a time, stirring a few times between each addition. Add 1 tablespoon of water, stir a final time, then turn off the heat. Your zucchini is ready to serve! Eat it together with flatbread or rice.

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