indian zucchini: two ways.

With such warm days and cold nights, I have been in the mood for Indian at night, salads during the day.  One of my favorite Indian recipes is zucchini paneer - minus the paneer.  If I am going to have full fat cheese, it better taste like it!  I actually swap out the paneer for pressed tofu or leave it out altogether as the zucchini is great with a tandoori chicken and chewy naan for dinner.  

To turn the leftovers into lunch, I simply add whole wheat couscous and dash out the door....  

indian zucchini. 

*makes enough for leftovers

3 zucchini, quartered

1/2 large yellow onion, cut into a large dice

1/2 large tomato, diced

2 garlic cloves, minced

1 tbsp. grated fresh ginger

1/2 tbsp. fennel seeds, crushed

1/2 tbsp. coriander seeds, crushed

1 tbsp. garam masala

1/2 tbsp. turmeric (ground)

1 tsp salt

grapeseed oil for the pan

Heat grapeseed oil in a medium - large skillet.  Add garlic, ginger and spices, saute 2 minutes.  Add onions and zucchini.  Cook five minutes, turning to brown evenly on all sides.  Add tomato and saute about 2 minutes.  Add about 2 tbsp - 1/4 cup water to the pan.  Stir to combine.  If adding tofu, add it here.  Cover and cook for about 10 minutes until tomato is cooked down and zucchini is tender. Serve with naan or basmati rice.  

For lunch, cook 1/2 cup of whole wheat couscous, fluff with a fork and add Indian zucchini, stirring to combine.  Toss in 1/2 cup of chickpeas for added protein....