Best Zucchini With Cumin And Coriander Recipes

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ZUCCHINI WITH CUMIN



Zucchini With Cumin image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 30m

Yield 3 or 4 servings

Number Of Ingredients 5

4 medium zucchini
2 tablespoons vegetable oil
8-ounce can tomato puree or 1 very large tomato
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste

Steps:

  • Wash and slice zucchini quarter-inch thick. Saute in hot oil until golden, turning.
  • Add tomato puree, cumin and season with salt and pepper (if fresh tomato is used, chop coarsely.
  • Reduce heat; cover and cook about 10 minutes. Serve.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 607 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED ZUCCHINI WITH CORIANDER



Grilled Zucchini with Coriander image

Categories     Side     Vegetarian     Quick & Easy     Zucchini     Summer     Grill     Grill/Barbecue     Vegan     Gourmet

Yield Makes 1 servings

Number Of Ingredients 4

1 tablespoon olive oil
1/4 teaspoon ground coriander
1/8 teaspoon salt
1 medium zucchini (1/4 lb), cut lengthwise into 1/4-inch-thick slices

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • Stir together oil, coriander, and salt, then brush on both sides of zucchini. Grill zucchini on lightly oiled grill rack, turning over once, until tender, 8 to 10 minutes total. Cut zucchini diagonally crosswise into 1-inch pieces.

WARM HERBED CORIANDER RICE SALAD



Warm Herbed Coriander Rice Salad image

Provided by Ruth Cousineau

Categories     Herb     Side     Pecan     Zucchini     Healthy     Party     Potluck     Brown Rice     Coriander     Cumin     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 cup long-grain brown basmati rice, rinsed
1 3/4 cups cold water
3 tablespoons vegetable oil, divided
1 tablespoon coriander seeds, slightly crushed
1/2 teaspoon cumin seeds, slightly crushed
3 garlic cloves, minced
2 medium zucchini (1 1/4 pound), cut into 1/2-inch pieces
1/2 cup chopped mixed herbs such as cilantro, parsley, and mint
1 tablespoon fresh lemon juice
1/2 cup pecans (2 ounces), toasted and coarsely chopped

Steps:

  • Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
  • While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.

GRILLED ZUCCHINI AND FETA TOASTS



Grilled Zucchini and Feta Toasts image

Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.

Provided by Sue Li

Categories     dinner, lunch, quick, weeknight, appetizer, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

4 medium zucchini (about 1 pound), trimmed and halved lengthwise
1/2 cup olive oil
Kosher salt and black pepper
4 thick slices country or sourdough bread
4 garlic cloves, thinly sliced
1 teaspoon cumin seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1 teaspoon red-pepper flakes
Grilled bread, for serving
3 ounces feta, crumbled into large pieces
Lemon wedges, for serving

Steps:

  • Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
  • With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
  • While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
  • While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
  • Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.

GRILLED ZUCCHINI WITH CUMIN



Grilled Zucchini With Cumin image

Make and share this Grilled Zucchini With Cumin recipe from Food.com.

Provided by Ms B.

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 medium zucchini, 5 to 7 inches long
3 tablespoons olive oil
1 1/2 teaspoons cumin
salt
pepper

Steps:

  • Cut zucchini in half lengthwise.
  • Make criss-cross hatches into the cut side of the flesh.
  • Season with salt and pepper.
  • Drizzle with olive oil.
  • Sprinkle with cumin.
  • Grill on medium hot grill for about 5 minutes on each side, or until desired tenderness.

Nutrition Facts : Calories 109.1, Fat 10.6, SaturatedFat 1.5, Sodium 9.4, Carbohydrate 3.4, Fiber 1.1, Sugar 2.5, Protein 1.3

CARROT SALAD WITH CUMIN AND CORIANDER



Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

  • Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
  • To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

ZUCCHINI CORIANDER SOUP



Zucchini Coriander Soup image

Categories     Soup/Stew     Blender     Food Processor     Herb     Quick & Easy     Lunch     Zucchini     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups, serving 4

Number Of Ingredients 6

1/2 cup chopped onion
2 tablespoons olive oil
3/4 pound zucchini, scrubbed and cut into 1/2-inch pieces
1 1/2 cups chicken broth
1 1/2 cups chopped fresh coriander
2 teaspoons fresh lemon juice, or to taste

Steps:

  • In a large saucepan cook the onion in the oil over moderately low heat, stirring until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes. Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes, or until the zucchini is tender. Remove the pan from the heat, stir in the coriander, and let the mixture cool. In a blender or food processor purée the mixture in batches, transferring the soup as it is puréed to a bowl. Stir in the lemon juice, season the soup with salt and pepper, and serve it at room temperature or chilled.

ZUCCHINI AND CUCUMBER SALAD



Zucchini and Cucumber Salad image

Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.

Provided by Sharon123

Categories     Southwestern U.S.

Time 10m

Yield 5 serving(s)

Number Of Ingredients 14

1 lb small zucchini, thinly sliced
1/2 large English cucumber, cut into 1/2-inch cubes
1 large sweet onion, cut into thin rings
1 (2 1/4 ounce) can black olives, pitted and sliced
1/2 cup cherry tomatoes
1/4 cup loosely packed fresh Italian parsley
1/3 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1/8 teaspoon black pepper

Steps:

  • In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
  • For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
  • Makes 5 servings.

Nutrition Facts : Calories 192.4, Fat 16.2, SaturatedFat 2.3, Sodium 354.2, Carbohydrate 10.8, Fiber 2.3, Sugar 6.4, Protein 2.1

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