Spicy Zucchini Skillet - Shredded Zucchini with Walnuts
Fast and easy, this simple but fascinating Spicy Zucchini Skillet - Shredded Zucchini with Walnuts recipe makes the perfect healthy side dish.
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.
Notes
On a scale of 1 to 5 in terms of spice levels this dish is a 3. You can reduce or increase the spice levels according to your tolerance.