Fast and easy, this simple but fascinating Spicy Zucchini Skillet – Shredded Zucchini with Walnuts recipe makes the perfect healthy side dish.
Now, this recipe is the true definition of easy: quick to prepare (in under 10 minutes) with a few ingredients and simple instructions. This recipe is inspired from a Kashmiri dish made with daikon radish. Here is Link to Kashmiri Radish recipe. Here are some health benefits of Zucchini as per Healthline
Ingredients needed to make Spicy Zucchini Skillet – Shredded Zucchini with Walnuts
Zucchini, unsalted walnuts, red chili powder, salt, cumin seeds, ground cumin, ground ginger, and ground turmeric.
Method to make Spicy Zucchini Skillet – Shredded Zucchini with Walnuts –
First, lets roast the walnuts, over medium heat for 2 to 5 minutes, until golden. They can brown quickly so watch them. Once golden and fragrant transfer them to a bowl and set aside.
Second, rinse the zucchini well and dry the outside with a paper towel. Third, cut the ends off of the zucchini, then slice it in half. Further, slice each half in half again vertically. Scoop out the seeds if any with a spoon and place in a bowl to discard. Further, pass the zucchini over the blades of a plank grater or box grater, or feed the zucchini through the blades of a food processor. Once shredded, squeeze grated zucchini over a bowl to remove excess moisture. Zucchini tends to have excess moisture and its best to squeeze it out.
When ready to cook on medium heat add oil to the skillet. Further add in cumin seeds. Furthermore, once the cumin seeds splutter add in shredded Zucchini and let it sauté for 3 to 4 minutes until slightly soft and dry. Then add in ground turmeric, ground cumin, red chili powder, salt, ground ginger and stir well. Let it sauté for another minute or two. Finally top off with roasted walnuts and turn off heat. Serve with naan, roti, or rice.
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Spicy Zucchini Skillet – Shredded Zucchini with Walnuts
Ingredients
- 1 pound Zucchini, 3 small (2 and 3/4 cups shredded)
- 2 and 1/2 tbsp oil of choice
- 3/4 tsp cumin seeds (jeera)
- 1/4 tsp ground turmeric (haldi)
- 1/2 tsp ground cumin (jeera powder)
- 1 tsp red chili powder (cayenne pepper), you can reduce if you cant tolerate heat
- 3/4 tsp salt
- 1/2 tsp ground ginger (sonth)
- 1/2 cup unsalted walnuts
Instructions
Prep
- Roast the walnuts, over medium heat for 2 to 5 minutes, until golden. They can brown quickly so watch them. Once golden and fragrant transfer them to a bowl and set aside.
- Rinse the zucchini well and dry the outside with a paper towel. Cut the ends off of the zucchini, then slice it in half. Further, slice each half in half again vertically. Scoop out the seeds if any with a spoon and place in a bowl to discard.
- Pass the zucchini over the blades of a plank grater or box grater, or feed the zucchini through the blades of a food processor. Once shredded, squeeze grated zucchini over a bowl to remove excess moisture. Zucchini tends to have excess moisture and its best to squeeze it out.
Cook
- When ready to cook on medium heat add oil to the skillet.
- Add in cumin seeds. Furthermore, once the cumin seeds splutter add in shredded Zucchini and let it sauté for 3 to 4 minutes until slightly soft and dry.
- Add in ground turmeric, ground cumin, red chili powder, salt, ground ginger and stir well. Let it sauté for another minute or two. Finally top off with roasted walnuts and turn off heat. Serve with naan, roti, or rice.