Ready to try something new? It needs a little bit of time to stuff the zucchini, but you can do it in front of the TV. This dish is in particular nice as part of a vegetarian Indian meal. Serves 4-6 as part of a meal. The recipe has been adopted from Madhur Jaffrey's Eastern Vegetarian Cooking.
My Private Note
Units: US | Metric
- 3 ounces freshly grated coconut (85g) or 3 ounces desiccated coconut (85g)
- 8 tablespoons chopped fresh coriander (cilantro)
- 1 fresh hot green chili pepper, finely chopped
- 1 teaspoon salt
- 1/8 teaspoon ground asafetida powder (optional)
- 6 medium zucchini (about 2 1/2lb or 1125g)
- 5 tablespoons vegetable oil
- 1/8 teaspoon fresh ground black pepper
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 1Combine the coconut, fresh coriander, green chilli, 3/4 tsp salt, and asafetdia in a bowl. If you use desiccated coconut, add a little bit of water to make a paste. Rub the mixture well with your hands.
- 2Wash and trim the zucchinis. Cut them into 1 1/2-in (4-cm) -long chunks. Sit the chunks on one of their cut ends and make two deep slits, like a cross, going 1 in (2 1/2cm) down their lengths. The chunks will seem quartered at the top but will remain whole at the bottom.
- 3Now gently prize apart the cut sections and stuff with the coconut mixture. I use a knife to do the stuffing.
- 4Pour the oil as well as 4 fl oz (1 dl water into a large), 12-14 in (30-35-cm frying pan). You can also use two smaller frying pans. Carefully place all the zuchhinis, stuffed side down, in the pan. If there is any stuffing left over, sprinkle that, as well as 1/4 tsp salt, the black pepper, lemon juice, and sugar on top. Bring to a simmer, cover tightly, lower heat and simmer gently for about 5 to 6 minutes.
- 5Using two spoons, turn the zucchini pieces over gently so their quartered, stuffed sections are on top.
- 6If cooking liquid has evaporated, add a little more hot water. Cover again and cook another 7 to 10 minutes. The zucchinis should be cooked through but retain some of their crispness. There should be no liquid left in the frying pan.
- 7Serve immediately.
Browse Our Top Coconut Recipes
Nutritional Facts for Indian Stuffed Zucchini With Coconut and Coriander
Serving Size: 1 (237 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 348.7
- Calories from Fat 281
- Total Fat 31.2 g
- Saturated Fat 14.4 g
- Cholesterol 0.0 mg
- Sodium 620.4 mg
- Total Carbohydrate 17.7 g
- Dietary Fiber 6.9 g
- Sugars 8.4 g
- Protein 5.3 g