I’ve been a big fan of Indian cooking for a while. Not only are the spices tasty, but it’s also pretty easy to keep the recipes gluten, dairy and soy free.

This past Friday Jake reminded me that it’s been at least a month since I’ve made any sort of Indian dish. So when I made dinner that night, I got inspired with my seasoning choices and came up with this recipe.

Zucchini with Indian Spices


  • 1 zucchini
  • 2 garlic cloves
  • 3 green onions
  • 2 Tablespoons of butter (or other cooking oil)
  • 1 Tablespoon coriander
  • 1 Tablespoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger

Indian Zucchini Recipe

I sliced my zucchini and then cut it into quarters. Also chopped my green onions and garlic. I found it easier to do all this prep work up front so it was ready to throw into the pan.

zucchini recipe

Heat up your butter in a pan and then add the green onion and garlic. I’ll mention it again that yes I realize butter is technically dairy. So far I haven’t had any problems with it like I do with other dairy foods. Also I stick to only Kerry Gold butter, even though it’s a bit more expensive. The milk comes from grass-fed cows and seriously tastes a 1000 times better.

Cook the onions and garlic for one minute or so but be careful it doesn’t burn.

zucchini recipes

Add your zucchini. I gently tossed the zucchini with a spatula so that the butter coated all the pieces evenly. Sauté the zucchini for 5 minutes, moving the zucchini around every minute or so.

Indian Spiced Zucchini

Add your spices, mixing well so each piece is equally covered. At first I thought I maybe put too much, but it ended up perfect. If your zucchini starts to stick to the pan, add a little bit of olive oil or more butter.

Sauté for another minute or so until zucchini is soft.

Zucchini with Indian Spices

That’s it. A healthy side dish in less than 10 minutes. If you don’t already own a decent spice collection, I highly recommend you think about buying a few. You never know what sort of recipe you’ll come up with just by adding a couple of different spices to veggies.

Also if you’re not sure where to start, I blogged back in January a list of some basic spices I use all the time.

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