Spicy Pakistani Zucchini

Spicy Pakistani Zucchini

17 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Recipe by  HINAABSAR

“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.”

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Adjust Servings

Original recipe yields 5 servings



  1. Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
  2. 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.

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Reviews (17)

Rate This Recipe


This was a great combination of flavors! I did cut the amount of oil in half, and it turned out to be PLENTY. I didn't bother to peel or seed the zucchini, and with the extra moisture, 2 cups of water was way too much. I cut it down to a scant 1/2 cup. I'll be making this again.



This sounded great, especially the combination of spices. But two cups was waaaay too much water, and the whole thing tasted watered down. I would recommend reducing or even eliminating the water - the zucchini and tomatoes both have a lot of liquid.



Really good, try adding 1/2 to 1 tsp of curry powder also.

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Amount Per Serving (5 total)

  • Calories
  • 231 cal
  • 12%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 24.4 g
  • 8%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 705 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Elegant Zucchini and Tomatoes


next recipe:

Zucchini Herb Casserole