Total Time
35mins
Prep 10 mins
Cook 25 mins

A restaurant tasting recipe I got from a friend -- neither one of us is hot on zucchini, but this is really good. The original recipe is for one serving, with just 1/2 tsp each of curry & mustard, but I always add more spice! It also tastes great without the yogurt!

Ingredients Nutrition

Directions

  1. make rice.
  2. rinse and chop zucchini into bite size pieces.
  3. heat oil and saute onion, garlic& curry until golden/onions are clear.
  4. add zucchini, mustard and broth.
  5. stir well, bring to boil.
  6. reduce heat, cover & simmer 10 minutes.
  7. let cool 15 minutes.
  8. transfer to blender and puree.
  9. return to saucepan and stir in yogurt and rice.
  10. heat through and serve.

Reviews

(7)
Most Helpful

My favorite kind of recipe to make: so easy to make and still sooo satisfying. I made the recipe without yogurt.

Anne I. February 19, 2012

Very good. I used sour cream instead of yogurt and it's great. I can't wait til lunch tomorrow. I love the mustard in this. At first I forgot to add it and the soup was okay but with the dijon... wow tastey. Thanks. I'll always make my zucchini this way.

sylviaspisic January 11, 2010

I made this last night for dinner and it was great! I used 5 zucchini and added 1 tsp salt and 3 cups cooked rice (because we like more texture) but other than that I made it as is. Very velvety with lots of flavor. Even with the extra rice it was only 102.5 calories per cup and made 12 cups. Thank you for sharing!

Ta2LvrGrl January 05, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a