Follow Us on Facebook

Get updates from FaveHealthyRecipes.com posted directly to your News Feed.

Terms & Conditions

An invoice will arrive with your free issue, so if you're not interested, write "no thanks" on it and owe nothing. The free issue is yours to keep! Taste of Home publishes 1 special issue per year that counts as 2 issues in your subscription.

close
Try America's #1 Cooking Magazine - FREE!

Claim your FREE ISSUE of Taste of Home and enjoy 100+ favorite recipes & tips from real home cooks! If you like it, extend to a full-year subscription and get 7 more issues (8 in all) for $12.98-54% OFF the cover price.

VALID USA ONLY TERMS PRIVACY POLICY

Thanks for signing up!

(1)

Zucchini with Spiced Yogurt Dressing

Rate This Article

Comment On This Article

Serves: 4

Preparation Time: 25 min

Cooking Time: 15 min

Ingredients
  • 1 tablespoon salt, plus 1/4 teaspoon
  • 1 pound zucchini (2 medium), cut into 1/2-inch dice
  • 3/4 cup plain low-fat yogurt
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3/4 teaspoon ground roasted cumin seeds (see note)
  • 1/2 teaspoon brown or granulated sugar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon brown mustard seeds
Instructions
  1. Bring 2 1/2 quarts of water to a rolling boil. Add 1 tablespoon salt, stir and put in the zucchini. Boil rapidly for 3 to 4 minutes, or until the zucchini are just done. Drain and leave to cool.
     
  2. Put the yogurt in a bowl and beat lightly with a fork until smooth. Add remaining salt, cayenne, roasted cumin, and sugar. Stir to mix.
     
  3. Heat the oil in a very small pan or skillet over fairly high heat. When very hot, add the mustard seeds. As soon as the mustard seeds begin to pop, this takes just a few seconds, pour the seeds and oil over the yogurt. Stir to mix.
     
  4. Gently fold the zucchini into the yogurt. Serve warm or cold.

Notes:

To Ground roasted cumin seeds:

  1. Place 3 to 4 tablespoons of whole cumin seeds into a heated, small cast iron skillet. Keep over medium heat.
     
  2. Stir the cumin until it is a few shades darker and emits a distinct roasted aroma.
     
  3. Grind in a clean and dry coffee grinder and store in a tightly lidded jar.

For garam masala:

  1.  Combine in a clean and dry coffee grinder 1 tablespoon ardamom seeds, 1 teaspoon whole cloves, 1 teaspoon whole black peppercorns, 1 teaspoon whole black cumin seeds, 1 2-inch stick of cinnamon, 1/3 of a whole nutmeg, and a curl of mace.
     
  2. Grind until you have a fine powder. Store in a tightly lidded jar.

For Rai masala:

  1. Toast and grind 2 tablespoons whole coriander seeds, 1 teaspoon whole cumin seeds, 1 teaspoon whole fenugreek seeds, 1 teaspoon whole brown mustard seeds, 1 teaspoon whole peppercorns, 1 to 2 dried, hot, red chilies, and 5 whole cloves, using the same method as roasted cumin seeds.

Newsletter Signup

Free Newsletter!

Subscribe to our newsletter dedicated to providing the very best healthy meal ideas, cooking tips, healthy recipes & special offers.

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Twitter Pinterest Twitter Blog Email RSS

© Copyright 2012 Prime Publishing, LLC. All rights reserved.

www.favehealthyrecipes.com