Zucchini in a Yogurt Dressing Recipe

Name: Zucchini in a Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon salt, plus 1/4 teaspoon; 1 pound zucchini (2 medium), cut into 1/2-inch dice; 3/4 cup plain 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; Note 1: Ground roasted cumin seeds, place 3 to 4 tablespoons of whole cumin seeds into a heated, small cast iron skillet. Keep over medium heat. Stir the cumin until it is a few shades darker and e…; Note 2: Garam masala, combine in a clean and dry coffee grinder 1 tablespoon cardamon seeds, 1 teaspoon whole cloves, 1 teaspoon whole black peppercorns, 1 teaspoon whole black cumin seeds, 1 2-inc…; Note 3: Rai masala, 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 peppe…

Servings: persons

1 tablespoon salt, plus 1/4 teaspoon
1 pound zucchini (2 medium), cut into 1/2-inch dice
3/4 cup plain 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
Note 1: Ground roasted cumin seeds, place 3 to 4 tablespoons of whole cumin seeds into a heated, small cast iron skillet. Keep over medium heat. Stir the cumin until it is a few shades darker and emits a distinct roasted aroma. Grind in a clean and dry coffee grinder and store in a tightly lidded jar.
Note 2: Garam masala, combine in a clean and dry coffee grinder 1 tablespoon cardamon 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. Grind until you have a fine powder. Store in a tightly lidded jar.
Note 3: Rai masala, 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.

1
Bring 2 1/2 quarts of water to a rolling boil.
2
Add 1 tablespoon salt, stir and put in the zucchini.
3
Boil rapidly for 3 to 4 minutes, or until the zucchini are just done.
4
Drain and leave to cool.
5
Put the yogurt in a bowl and beat lightly with a fork until smooth.
6
Add remaining salt, cayenne, roasted cumin, and sugar.
7
Stir to mix.
8
Heat the oil in a very small pan or skillet over fairly high heat.
9
When very hot, add the mustard seeds.
10
As soon as the mustard seeds begin to pop, this takes just a few seconds, pour the seeds and oil over the yogurt.
11
Stir to mix.
12
Gently fold the zucchini into the yogurt.
13
Serve warm or cold.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon salt, plus 1/4 teaspoon, 1 pound zucchini (2 medium), cut into 1/2-inch dice, 3/4 cup plain yogurt, 1/4 teaspoon cayenne pepper, or to taste, and more.

Yes, Zucchini in a Yogurt Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Zucchini in a Yogurt Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions