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Author Notes: 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
- 2 tablespoons Grapeseed Oil (or other neutral tasting oil, such as vegetable or canola)
- 4 Scallions, chopped (whites and greens)
- 3 Cloves Garlic, minced
- 2 tablespoons Grated Ginger
- 1 Jalapeño, minced
- 3 Large Tomatoes, chopped
- 2 Large Zucchini, quartered lengthwise and sliced in half inch pieces
- 2 Large Summer Squash, quartered lengthwise and sliced in half inch pieces
- 1 Bunch Kale (or other hearty green) chopped
- 1 Bunch Cilantro
- Half a Lime, juiced
- 1 teaspoon Turmeric
- 1 tablespoon madras curry powder or garam masala (or more to taste)
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 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.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash