When life hands you too many zucchinis, pull out the spice rack. After yet another CSA allotment of zucchini and squash, I decided to go a slightly different direction in the kitchen. I didn't have any baingan (eggplant) in the house, but craved a similar flavor to one of my favorite Indian dishes, Baingan Bharta (similar to baba ghanoush). A pinch hitting substitute of zucchini and summer squash amounted to a flavorful, yet light, veggie dish with Indian inspired flavors. That and a dollop of Greek yogurt called itself dinner and lunch for the week. —HalfKiwi
Grapeseed Oil (or other neutral tasting oil, such as vegetable or canola)
Scallions, chopped (whites and greens)
Cloves Garlic, minced
Large Tomatoes, chopped
Large Zucchini, quartered lengthwise and sliced in half inch pieces
Large Summer Squash, quartered lengthwise and sliced in half inch pieces
Bunch Kale (or other hearty green) chopped
Half a Lime, juiced
madras curry powder or garam masala (or more to taste)
In This Recipe
Soften scallions until softened over medium heat – 5 minutes.
Stir in jalapeño, ginger, garlic and cook for approx. 3-4 minutes until fragrant.
Over medium high heat, add zucchini and summer squash, stirring occasionally, and cook additional 5-10 minutes until vegetables start to soften.
Add tomatoes, turmeric, smoked paprika, chili powder, madras curry powder and 2 teaspoons of salt.
Simmer uncovered for 20 minutes, cover and cook an additional 10 minutes, stirring occasionally.
Stir in kale and cook for 5 minutes.
Remove from heat. Mix in cilantro and lime juice, adjust for salt to taste.
Serve with a dollop of Greek yogurt and pair with your grain of choice.