ZUCCHINI AND GREEN PEPPER SABZI
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Pour oil into a large saucepan or wok, and set over medium-high heat. When oil is hot, add asafetida, and in quick succession, cumin seeds and mustard seeds. As soon as mustard seeds begin to pop, add zucchini and green pepper. Cook, stirring, for 5 minutes. Add yogurt, and cook, stirring, until yogurt has been absorbed. Reduce heat to low, and add coriander, chaat masala, and salt. Cook, stirring, for 1 minute. Drizzle with lemon juice; toss to combine, and serve.
ZUCCHINI AND GREEN PEPPER CASSEROLE
Quick, easy and it uses those zucchinis that everyone keeps giving you. Do ahead and put in the oven 45 minutes before dinner.
Provided by Bergy
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F degrees.
- Butter a 13x9-inch oven-proof dish.
- In a large bowl mix all the ingredients, mix well.
- Turn into the casserole dish.
- Bake uncovered for 45 minutes or until veggies are tender and the top is lightly browned.
Nutrition Facts : Calories 373.3, Fat 27.2, SaturatedFat 7.3, Cholesterol 90.3, Sodium 290.6, Carbohydrate 22.7, Fiber 3.5, Sugar 5.9, Protein 11.7
MIXED SABZI
Some English words have become part of Urdu names for dishes, as with this one, which is called mixed sabzi. Sabzi is the Urdu word for vegetables and the recipe calls for a mix of vegetables stir-fried and simply spiced for a quick weeknight main, or hefty side. Whatever's in season tends to taste best. In Pakistan, it is most often made with cauliflower, potatoes, peas and carrots. But, it is great with any vegetables really: eggplant, green beans, bell peppers, bitter gourd or pumpkin, too. For convenience, you can even use mixed frozen vegetables. Roti or cooked rice are ideal for serving alongside.
Provided by Zainab Shah
Categories dinner, easy, quick, weeknight, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add cumin and mustard seeds and stir until the seeds start sputtering, 1 to 3 minutes. Add ginger and garlic and cook, stirring, for 1 minute.
- Add onion and cook, stirring often, until it starts to turn golden brown, about 5 minutes. Stir in the tomatoes, chiles, garam masala, turmeric and red chile powder. Add salt and mix well. Cook, stirring occasionally, until tomatoes are tender and the oil starts to separate, about 4 minutes.
- Add the cauliflower, potato, carrot, peas and 1/2 cup water and mix well. Cover and cook on medium for 10 minutes. Uncover and cook on high, stirring occasionally, to your desired sauciness, 2 to 5 minutes. Top with cilantro and serve.
EASY AND GOOD ZUCCHINI AND PEPPER SAUTE
Very simple and very good! I have made this many times in the past when I have lots of zucchini overflowing in my garden. Even better if you can use fresh cut corn from the cob. This is a simple recipe that has lots of wonderful flavor! you will love this! Use less jalapeno but please use some, it really brings out a "kick" in this recipe. My family loves spicy, so I use the two jalapenos!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet heat oil and butter.
- Saute the onions and garlic until tender.
- Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
- Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.
PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS
I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
- Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
- Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams
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