Zucchini And Peas Subzi Recipes

ZUCCHINI AND GREEN PEPPER SABZI

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 PEAS SUBZI

Steps:

• Heat oil in deep non stick skillet on medium/high heat.
• Add onions, garlic, cumin seeds. Cook til onions are clear and soft.
• Add tomatoes, coriander, chili, chili powder, garam masala, curry powder, salt.
• Cook mixture until soft and melded together, about 6 minutes.
• Add zucchini pieces and peas, stir.
• Cook on medium/low heat covered for about 12 mins, stirring frequently.

PEAS AND ZUCCHINI

Steps:

• In skillet, simmer peas in water until crisp tender (8 minutes).
• Drain.
• Add zucchini,red pepper, butter, and salt; stir fry until zucchini is also crisp tender (another 5 minutes).
• Sprinkle with parsley.

TORTELLINI SALAD WITH ZUCCHINI AND PEAS

Steps:

• Cook pasta according to package directions, omitting salt and fat; add peas for the last 6 minutes. Drain, and cool 10 minutes; place pasta and peas in a medium bowl.
• Using a vegetable peeler, shave zucchini into ribbons.
• Heat 1 1/2 teaspoons oil in a medium skillet over medium. Add garlic; cook, stirring constantly, 30 seconds. Remove from heat. Add zucchini; stir constantly until zucchini is slightly softened, about 1 minute. Add zucchini mixture to tortellini mixture in bowl.
• Combine rind, juice, salt, pepper, and remaining 1 1/2 tablespoons oil. Drizzle over tortellini mixture; toss gently to coat. Sprinkle with basil, if desired.