Zucchiniwithcuminandcoriander Recipes

ZUCCHINI WITH CUMIN AND CORIANDER

Steps:

• Heat the butter and oil together in a saute pan, over high heat and add the zucchini.
• Sprinkle the cumin and coriander over the vegetables and toss lightly as they cook.
• Season with the sea salt and black pepper and serve at once, garnishing with the chopped cilantro.

ZUCCHINI WITH CUMIN

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.

GRILLED ZUCCHINI WITH CUMIN

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.

CHILLED ZUCCHINI-CUMIN SOUP

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add cumin; stir until aromatic, about 30 seconds. Mix in zucchini. Add broth; bring soup to boil. Reduce heat; simmer until zucchini is very tender, about 30 minutes. Cool slightly.
• Mix 1/3 cup chopped basil into soup. Working in batches, puree soup in blender until smooth. Transfer to bowl. Season with salt and pepper. Cover; chill until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.