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

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Zucchini in a Yogurt Dressing

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