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Spiced Zucchini | Component Cooking

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Cuisine: component


A summer component with 5 ingredients, this spiced zucchini is wonderful in tacos, enchiladas, and grain bowls.


  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 medium zucchini (see note)
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice
  • Sea salt, to taste


  • Heat a medium skillet over medium heat. Add the cumin and coriander seeds. Toast, shaking the pan, until the spices have browned and are fragrant. Transfer to a mortar and pestle or spice grinder to grind.
  • Dice the zucchini into ¼” cubes. Wipe out the skillet and return to medium to medium-high heat. Add the the olive oil to the pan followed by the zucchini. Cook, only stirring a few times, until the zucchini is almost browned and tender. Add the spices and continue to cook until the zucchini is browned.
  • Remove the zucchini from the heat and add the lemon juice and salt to taste. Store in an airtight container in the refrigerator and use within 4 or so days.


Tips & Tricks: “medium zucchini” is rather subjective but I use zucchini that are around 10″ long 2 to 3″ thick.

For the spices, grinding your own spices is really the key to flavor but pre-ground spices will work. Use a 1:1 ratio.

Stock up: get the pantry ingredients you will need: zucchini, spices, lemon

Nutrition:  see the information.


  • Calories: 63
  • Sugar: 2.6
  • Sodium: 10
  • Fat: 5.2
  • Saturated Fat: .7
  • Carbohydrates: 4.4
  • Fiber: 1.5
  • Protein: 1.5
  • Cholesterol: 0