Spiced Zucchini | Component Cooking
A summer component with 5 ingredients, this spiced zucchini is wonderful in tacos, enchiladas, and grain bowls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Cuisine: component
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
Nutrition
- Calories: 63
- Sugar: 2.6
- Sodium: 10
- Fat: 5.2
- Saturated Fat: .7
- Carbohydrates: 4.4
- Fiber: 1.5
- Protein: 1.5
- Cholesterol: 0
Find it online: https://naturallyella.com/spiced-zucchini/