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zucchini-saute recipe

Date:    Fri, 01 Oct 93 08:46:29 EDT
 From:    Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
 Seeded Zucchini Steam-Saute
 1     small onion (about 1/4 lb), thinly sliced
 3     Tbsp  vegetable stock or water
 2     tsp   chili powder
 1     tsp   cumin seed
 1     tsp   mustard seed
 1     large carrot (about 6 oz.), cut in matchsticks
                  or grated
 3     large zucchini (about 1-1/4 lb total), cut in
                  matchsticks or grated
             salt (or garlic salt) and pepper to season
 Toss together carrot, zucchini and chili powder in a medium bowl.
       Heat a medium-sized, non-stick skillet over high heat.  Put
 mustard seeds in the pan and cover immediately.  Listen carefully,
 when seeds begin to pop, swirl pan (holding the lid firmly on the
 pan) over the flame until the wildest popping begins to die down.
 Pour seeds into vegetable mix.  This will take 2 to 3 minutes.
 Reduce heat to medium and put cumin seed in the pan.  Toast, swirling
 frequently, until the seeds become fragrant, about 2 minutes.  Pour seeds
 into vegetables and mix.
       Add onion to the pan, cover, and allow to sweat for 2 to 3 minutes.
 Onion should just begin to brown and stick to the pan.  Add stock or
 water and stir onions to free onions and dissolve brown bits.
 Continue to cook and stir until liquid has evaporated and onion is
 limp.  Add vegetable mixture, and cook, stiring frequently, until
 tender-crisp, 3 or 4 minutes for matchsticks, 2 minutes if grated.
 Season with salt and pepper and serve.
 Per 1/6: 39 calories, 0.6 g fat, 1.9 g protein
 kwvegan vegan