ROASTED BABY ZUCCHINI ROUNDS

Roasted Baby Zucchini Rounds image

Number Of Ingredients 12

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1 tablespoon canola oil
1 teaspoon cumin seeds
1/2 teaspoon coarsely ground black pepper, or to taste
15 to 20 baby green zucchini or yellow squash (about 1 1/2 pounds), cut into 1/2-inch rounds
1 clove fresh garlic (large), minced
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stem
1 fresh green chili pepper, such as serrano, minced with seeds
4 medium tomatoes, cut into wedges
1/4 teaspoon Garam Masala

Steps:

1. Heat the oil in a nonstick wok or saucepan over medium-high heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the zucchini, garlic, coriander, cumin, salt, 1/4 cup cilantro, and green chili pepper, and cook, stirring occasionally, until they are marked all over with brown spots, 3 to 5 minutes. Transfer to a serving dish.2. To the same wok, add the tomatoes and stir over high heat until slightly softened, 2 to 3 minutes. Add to the zucchini as a garnish. Sprinkle the garam masala and the remaining 1/4 cup cilantro on top, and serve.VARIATION: This recipe also works well with baby crook-neck, patty pan, and Mexican pale green squash.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves