Spicy Pakistani Zucchini17 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“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.” - by HINAABSAR
Original recipe yields 5 servings
- 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.
Amount Per Serving (5 total)
- 231 cal
- 14.4 g
- 24.4 g
Based on a 2,000 calorie diet
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..." See more 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 - th..." See moree zucchini and tomatoes both have a lot of liquid."
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