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Print this Recipe    Curry of Zucchini and Tomatoes

Vegetarian Times

Serves 8

8 cups (about 1-1/4 pounds) thinly sliced zucchini
1/2 pound tomatoes, cored and cut into 1/2-inch cubes
3 tablespoons sesame oil
2 teaspoons whole cumin seeds
*1/4 teaspoon hing (optional)
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon tumeric
*1 teaspoon garam masala
1 teaspoon salt
2 tablespoons water
4 teaspoons fresh coriander leaves chopped

*Available in Indian food shops

Prepare zucchini and tomatoes, and set aside. Heat oil in a
kettle and, when it starts to smoke, add cumin seeds. Stir
briefly and add hing, coriander, cumin, tumeric, paprika, garam
masala, and salt. Add zucchini and tomatoes, and stir gently
to blend without breaking the slices. Add water and cover.
Cook over gentle heat for 10 minutes. Sprinkle with chopped
fresh coriander and serve.

Zucchini-Tomato Tian with Olives
Makes 4 servings

2 tablespoons virgin olive oil, approximately
1 large onion, quartered and thinly sliced
2 garlic cloves, thinly sliced
1-1/2 teaspoons chopped rosemary or 1/2 teaspoon of dried
2 sage leaves, thinly sliced or a pinch of dried
1 teaspoon chopped thyme leaves or 2 pinches of dried
(1/2 teaspoon herbes de Provence if fresh herbs aren't

Freshly ground pepper
1-1/4 pounds zucchini, sliced into 1/4-inch rounds,

6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into

4 Kalamata olives, pitted and cut into quarters
Lemon wedges or red wine vinegar (optional)

Preheat the oven to 375 degrees. Warm 2 or 3 teaspoons olive
oil in a large pan and add the onion, garlic, half the herbs,
and lightly salt. Stew gently for about 5 minutes. Remove the
onions to a gratin dish, spread them evenly over the bottom,
and season with pepper. Warm another 2 or 3 tablespoons oil in
the same skillet, raise the heat to medium-high, and add the
zucchini, a little salt, and the rest of the herbs. Saute,
stirring frequently, until they just start to color, about 10
minutes. Distribute the zucchini over the onions; then tuck
the slices of tomato here and there along with the olives.
Drizzle the remaining oil over the top.

Cover with foil and bake for 25 minutes; then remove the foil
and continue to bake for 10 minutes or so to evaporate the
juices. Serve warm or tepid, with a wedge of lemon or a cruet
of vinegar on the side.

(Deborah Madison: The Savory WAy)

Stuffed Zucchini
Serves 6 to 8

The soybeans are not essential but they provide complementary
protein and blend well with the other ingredients. Remember to
cook the grains and soybeans beforehand, and you can make the
tahini-tamari sauce in advance and store it, covered in the

1 huge or 2 medium zucchini, cut in half lengthwise
1 onion, chopped
1 clove garlic, minced or put through a press
2 tablespoons safflower oil, more as necessary
1 cup diced tofu
2 carrots, sliced diagonally, or cut in matchsticks
3/4 cup raw peanuts
Vegetable salt to taste
2 ribs celery, sliced diagonally
2/3 to 3/4 cup cooked soybeans or 3/4 cup cooked soy flakes
(1/3 cup raw) optional

3 cups cooked bulgur or millet
1 tablespoon tamari, or to taste
1 cup warm Tahini-Tamari sauce (see below)

Preheat the oven to 325 degrees.

Steam the zucchini for 5 minutes, then scoop out the seeds and
stringy part of the pulp.

Saute the onion and garlic in the oil, with the tofu, until the
onion is tender. Add the carrots and peanuts, sprinkle with a
little vegetable salt, and stir-fry for 3 minutes more, then
add the soybeans or soy flakes. Add a little more oil and stir
in the cooked bulgur or millet and the tamari. Toss with the
vegetables and heat through, adding more tamari if desired.

Stuff the zucchini with the mixture, then place in an oiled
baking dish and bake in the preheated oven for 30 minutes.

Remove from the oven, pour on the warm tahini-tamari sauce, and

Tahini-Tamari Sauce
Yield: 3/4 to 1 cup

1/4 cup tamari
1/2 cup sesame tahini
1 teaspoon freshly grated gingerroot
2 teaspoons dry sherry
Hot water

Combine the tamari, tahini, ginger, and sherry. Thin out to
the desired consistency with hot water.

The Vegetarian Feast
Martha Rose Shulman

Zucchini with Walnuts

6 medium small zucchini
2 tablespoons butter
2 tablespoons olive oil
1 cup walnuts
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Cut the zucchini in 1/2-inch slices and saute in butter and
olive oil till tender but still crisp. Shake the pan well and
toss the zucchini with a wooden spoon to cook evenly. Reserve
1/4 cup walnuts. Chop the remaining 3/4 cup and blend with the
zucchini along with the salt and pepper. Shake the pan, and
when the walnuts are heated and blended with the zucchini,
transfer to a heated vegetable dish and garnish with the
remaining walnuts.

Sauteed Zucchini with Herbs and Garlic

6 to 8 small zucchini cut in quarters lengthwise
Olive oil
2 finely chopped garlic cloves
1 teaspoon salt
1 teaspoon, or to taste, chopped fresh basil (or another herb)
1/2 teaspoon freshly ground pepper
2 tablespoons chopped parsley

Cut the zucchini in thin strips. Heat the olive oil in a heavy
skillet and add the zucchini strips. Saute lightly, turning
them once or twice, for 5 minutes. Add the garlic, salt, and
basil. Cover the pan and simmer about 10 minutes, till the
zucchini are just tender to the bite. Add the pepper. Serve
in a heated dish with chopped parsley for a garnish.

Variation: Zucchini with Tomato Sauce

After adding the garlic and basil, add 1 cup tomato sauce.
Cover, and simmer 10 minutes. Serve sprinkled with grated
Parmesan cheese.


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