Get ready to spice up your meals with the humble zucchini! This versatile summer squash is a staple in many cuisines, and when combined with the bold flavors of Indian cooking, it becomes a game-changer. From curries to stir-fries, and from snacks to main courses, we’ve got 18 spicy zucchini recipes that will take your taste buds on a thrilling ride.
Whether you’re a seasoned cook or just looking for inspiration, this list is sure to tantalize your senses and leave you craving more. With recipes ranging from the familiar (Zucchini Bhaji) to the innovative (Zucchini Paneer Tikka), there’s something for everyone to enjoy. So, let’s dive in and explore the wonderful world of spicy zucchini recipes!
Zucchini Sabzi with Coconut
This recipe is a creative twist on the traditional Indian vegetable sabzi, featuring zucchini as the star ingredient. The addition of coconut and spices gives it a rich and creamy flavor profile.
Ingredients:
– 2 medium-sized zucchinis, sliced into thin rounds
– 1 small onion, finely chopped
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder (optional)
– 1/4 cup coconut milk
– Salt to taste
– Cooking oil or ghee for sautéing
Instructions:
1. Heat oil/ghee in a large pan over medium heat.
2. Add cumin, ginger, turmeric, and chili powder (if using) and let them sizzle for 10-15 seconds.
3. Add the chopped onion and cook until translucent.
4. Add the sliced zucchinis and stir-fry for 5 minutes or until they start to soften.
5. Pour in the coconut milk and mix well.
6. Season with salt to taste.
7. Simmer for an additional 2-3 minutes or until the zucchinis are tender.
8. Serve hot, garnished with chopped cilantro (optional).
Cooking Time: 15-20 minutes
Zucchini Dal Tadka
A flavorful and nutritious twist on traditional dal tadka, this recipe combines the goodness of zucchini with split red lentils and aromatic spices.
Ingredients:
• 1 cup split red lentils (masoor dal)
• 2 medium-sized zucchinis, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons vegetable oil
• 4 cups water
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add onion, garlic, zucchini, turmeric powder, and salt. Cook until the vegetables are tender, about 5-7 minutes.
4. Add the soaked lentils and 2 cups of water to the pan. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until the lentils are cooked through.
5. Serve hot with rice or roti.
Cooking Time: 30-40 minutes
Zucchini Bhaji
Zucchini bhajis are a popular Indian snack that’s perfect for any occasion. This crispy and flavorful recipe is an easy twist on traditional onion bhajis, with the added benefit of extra nutrients from zucchini.
Ingredients:
– 2 medium zucchinis, grated
– 1/2 cup chickpea flour
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
– Vegetable oil for frying
– Optional: yogurt or tamarind chutney for serving
Instructions:
1. In a bowl, combine grated zucchini, chickpea flour, cumin powder, coriander powder, baking soda, and salt.
2. Add lemon juice and mix well.
3. Heat enough oil in a deep frying pan to shallow-fry the mixture.
4. Using your hands or a spoon, shape small portions of the mixture into patties.
5. Fry the bhajis until they’re golden brown and crispy (about 3-4 minutes per side).
6. Drain excess oil on paper towels and serve hot with yogurt or tamarind chutney, if desired.
Cooking Time: 15-20 minutes
Zucchini Kofta Curry
Zucchini Kofta Curry Recipe: A flavorful and healthy twist on traditional Indian koftas!
Ingredients:
– 2 medium zucchinis, grated
– 1/4 cup breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt and pepper to taste
– 2 medium tomatoes, diced
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together zucchini, breadcrumbs, onion, garlic, cumin powder, coriander powder, salt, and pepper.
3. Shape into small patties.
4. Bake for 20-25 minutes or until cooked through.
5. Heat oil in a pan over medium heat. Add diced tomatoes and cook for 2-3 minutes.
6. Add coconut milk and stir well.
7. Add baked koftas to the curry sauce and simmer for 10 minutes.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 40-45 minutes
Zucchini Masala Stir-Fry
This Indian-inspired stir-fry recipe brings together the flavors of cumin, coriander, and garam masala to create a deliciously aromatic and spicy dish that’s perfect for a quick weeknight meal. With its subtle sweetness from the zucchini, this recipe is sure to become a family favorite.
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add zucchini, cumin, coriander, and garam masala. Cook for 5-6 minutes or until the zucchini is tender but still crisp.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Zucchini Thepla
A flavorful and healthy twist on traditional Indian flatbread, Zucchini Thepla is a perfect snack or side dish for any meal. This recipe combines the natural sweetness of zucchini with the spices and texture of traditional thepla.
Ingredients:
– 2 medium-sized zucchinis, grated
– 1 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1 tablespoon ghee or oil
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. In a large bowl, combine grated zucchini, flour, baking powder, salt, and cumin seeds.
2. Add ghee or oil and mix until the dough comes together.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into 6-8 portions.
5. Roll out each portion into a thin circle.
6. Cook on a non-stick skillet or griddle over medium heat for 1-2 minutes per side, or until golden brown.
Cooking Time: 10-12 minutes
Zucchini Chana Masala
This flavorful dish combines the best of Indian cuisine with the nutritious goodness of zucchini, creating a unique and delicious vegetarian option. Zucchini Chana Masala is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium zucchinis, sliced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon garam masala
– Salt, to taste
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, turmeric, and garam masala; cook for 1 minute.
4. Add zucchini, chickpeas, diced tomatoes, and vegetable broth. Stir to combine.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the flavors have melded together.
6. Season with salt to taste. Garnish with cilantro leaves.
Cooking Time: 25 minutes
Zucchini Aloo Gobi
This recipe combines the flavors of traditional Aloo Gobi (potato and cauliflower) with the added nutritional benefits and subtle sweetness of zucchini. The result is a delicious and healthy vegetarian dish that’s perfect for any meal.
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the zucchini, potatoes, cauliflower, cumin, coriander, and salt. Stir to combine.
4. Cook for 15-20 minutes, or until the vegetables are tender and lightly browned.
5. Garnish with cilantro and serve hot.
Cooking Time: 20-25 minutes
Zucchini Paneer Tikka
Elevate your grilled cheese game with this Indian-inspired recipe that combines tender zucchini and creamy paneer in a flavorful tikka masala sauce. Perfect for a quick dinner or as an appetizer for your next gathering.
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 cup paneer (Indian cheese), cut into small cubes
– 1 tablespoon olive oil
– 2 tablespoons yogurt
– 1 tablespoon lemon juice
– 1 teaspoon garam masala
– 1/2 teaspoon cumin powder
– Salt, to taste
– 1/4 cup tikka masala sauce (homemade or store-bought)
– Fresh cilantro, for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together yogurt, lemon juice, garam masala, cumin powder, and salt. Add zucchini slices and marinate for at least 30 minutes.
3. Thread paneer cubes and marinated zucchini onto skewers (if using).
4. Brush grill or grill pan with olive oil. Grill skewers for 2-3 minutes per side, or until cheese is melted and zucchini is tender.
5. Serve immediately with tikka masala sauce and garnish with cilantro.
Cooking Time: 10-12 minutes
Zucchini Baingan Bharta
Baingan Bharta is a popular North Indian dish made by roasting and mashing eggplants. In this recipe, we’re substituting traditional eggplant with zucchini for a refreshing summer twist.
Ingredients:
– 2 medium-sized zucchinis
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the zucchinis in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the zucchinis in the preheated oven for 30-40 minutes, or until they’re tender and slightly caramelized.
4. Remove the zucchinis from the oven and let them cool slightly.
5. Peel off the skin, chop the flesh into small pieces, and mash it with a fork to desired consistency.
6. Heat oil in a pan over medium heat. Add chopped onion and cook until translucent.
7. Add mashed zucchini, cumin, smoked paprika (if using), salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 45 minutes
Zucchini Methi Paratha
Experience the flavors of India with this delicious Zucchini Methi Paratha recipe! A twist on traditional parathas, this variation incorporates sautéed zucchinis and methi (fenugreek leaves) for an added boost of nutrition and flavor.
Ingredients:
– 2 cups whole wheat flour
– 1 cup lukewarm water
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup finely chopped fresh methi leaves (fenugreek)
– 1 medium zucchini, grated
– Ghee or oil for brushing
Instructions:
1. In a mixing bowl, combine flour, salt, and baking powder.
2. Gradually add lukewarm water to form a smooth dough.
3. Knead the dough for 5-7 minutes until it becomes soft and pliable.
4. Divide the dough into 6-8 portions.
5. Roll out each portion into a thin circle.
6. Place a tablespoon of grated zucchini and chopped methi in the center of each circle.
7. Fold the dough over to form a triangle or a square shape, and press the edges to seal.
8. Brush with ghee or oil and cook on a non-stick skillet for 30-40 seconds per side.
Cooking Time: 10-12 minutes
Zucchini Sambar
Sambar, a popular South Indian lentil-based stew, gets a refreshing update with the addition of zucchini. This recipe combines the comfort of traditional sambar with the lightness and flavor of zucchini.
Ingredients:
– 1 medium zucchini, diced
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until translucent.
2. Add garlic, cumin, and turmeric. Cook for 1 minute.
3. Add lentils and water. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
4. Stir in diced zucchini and cook for an additional 5-7 minutes or until it’s tender but still crisp.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Zucchini Rasam
This recipe is a twist on the traditional South Indian rasam, adding a nutritious and flavorful zucchini twist. Perfect for a warm evening or as a comforting drink during the winter months.
Ingredients:
– 2 medium zucchinis, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon rasam powder (or to taste)
– 4 cups water
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a large pan, heat oil over medium heat. Add onion and cook until translucent.
2. Add garlic and ginger; sauté for 1 minute.
3. Add zucchini and rasam powder; stir well.
4. Pour in water and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes, or until zucchini is tender.
6. Season with salt to taste.
7. Garnish with cilantro and serve hot.
Cooking Time: 25-30 minutes
Zucchini Kadhi
A creamy and flavorful North Indian-inspired soup made with zucchini, yogurt, and spices. This comforting kadhi is perfect for a quick weeknight dinner or as a soothing accompaniment to your favorite Indian dishes.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup plain yogurt
– 1/2 cup vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until translucent.
2. Add garlic, cumin, coriander, and turmeric. Cook for 1 minute.
3. Add grated zucchini and cook until it starts to soften.
4. Stir in yogurt and salt. Bring the mixture to a simmer.
5. Reduce heat to low and let it cook for 10-12 minutes or until the flavors have melded together and the soup has thickened slightly.
6. Garnish with cilantro, if desired.
Cooking Time: 15-20 minutes
Zucchini Stuffed Paratha
A flavorful twist on traditional parathas, this recipe combines the sweetness of zucchini with the warmth of spices to create a delicious and healthy snack or meal option.
Ingredients:
– 2 large zucchinis, grated
– 1 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 1/4 cup chopped cilantro (optional)
– Spices of your choice (e.g., cumin, coriander, amchur)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, mix together grated zucchini, flour, salt, and baking powder.
3. Add ghee or oil and mix until the dough comes together.
4. Divide the dough into 6-8 portions, depending on desired thickness.
5. Roll out each portion into a ball and flatten slightly into a disk shape.
6. Place a few drops of water on one half of the paratha and fold the other half to form a semi-circular shape.
7. Cook for 30-45 seconds or until golden brown spots appear, then flip and cook for another 30 seconds.
Cooking Time: 15-20 minutes (6-8 parathas)
Zucchini Jeera Rice
A flavorful and aromatic rice dish infused with the goodness of zucchinis and jeera (cumin). This recipe is a perfect accompaniment to many Indian dishes, including curries and biryanis.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 medium zucchini, diced
– 1 teaspoon jeera powder
– 1/4 teaspoon salt
– 1 tablespoon ghee or vegetable oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large saucepan over medium heat. Add the diced zucchini and sauté until tender, about 3-4 minutes.
3. Add the jeera powder and salt to the pan and stir well. Cook for an additional minute.
4. Add the soaked rice to the pan and stir gently to combine with the zucchini mixture.
5. Add the water to the pan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
6. Turn off the heat and let it rest for 5 minutes before serving. Garnish with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Zucchini Vegetable Biryani
A flavorful and healthy twist on traditional biryani, this recipe combines the goodness of zucchini with aromatic spices and basmati rice. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 cup basmati rice
– 2 medium zucchinis, sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the basmati rice according to package instructions.
2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent. Then add minced garlic and cook for another minute.
4. Add sliced zucchinis, coriander powder, turmeric powder, and salt. Stir well to combine.
5. Cook the mixture for 5-7 minutes or until the zucchinis are tender.
6. Fluff cooked rice with a fork and add it to the pan. Mix everything together.
7. Add water and bring the mixture to a simmer. Reduce heat to low and cover the pan.
8. Let it cook for 10-12 minutes or until the liquid is absorbed.
9. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Zucchini Coconut Chutney
A refreshing and flavorful condiment perfect for topping naan, rice bowls, or using as a dip. This Zucchini Coconut Chutney is a delicious way to enjoy the sweetness of summer zucchini.
Ingredients:
– 2 medium zucchinis, grated
– 1/4 cup coconut oil
– 2 cloves garlic, minced
– 1/2 cup fresh cilantro leaves
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh mint leaves for garnish
Instructions:
1. In a blender or food processor, combine grated zucchini, coconut oil, garlic, cilantro, lime juice, cumin, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning if desired.
4. Transfer the chutney to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (plus chilling time)
Summary
Get ready to spice up your kitchen with these 18 mouth-watering Indian recipes featuring zucchini as the star ingredient! From classic dishes like Zucchini Sabzi with Coconut and Zucchini Dal Tadka, to innovative twists like Zucchini Kofta Curry and Zucchini Paneer Tikka, there’s something for every palate. Discover how this versatile vegetable can be used in a variety of traditional Indian recipes, including curries, stir-fries, and even snacks. Whether you’re a seasoned chef or just starting out, these spicy zucchini recipes are sure to delight your taste buds and inspire new culinary creations.