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Author Notes: This is an Indian inspired dish. A well made bowl of dal, some naan or chapati and you have a wonderful vegetarian dinner but it would be equally good with Tandoori chicken. Panch Pharon is an Indian seed mix of equal parts cumin, fennel, brown mustard seeds, fenugreek and nigella. I happen to like all of them except for nigella so I eliminated it. I also grind the mixture to a powder. —thirschfeld
tablespoon peanut or vegetable oil
cups zucchini, medium dice
teaspoon unsalted butter
cup toasted almonds, crushed
teaspoons fresh garlic, minced
teaspoon panch pharon, or more to taste
Kosher salt and fresh ground pepper
- Bring all the ingredients close to the stove. Have them measured and ready to go. In a 12 inch saute pan over high heat bring the peanut oil to the smoking point. Add the zucchini and quickly brown it. Add the panch pharon to and toast it. Add the butter, almonds, and garlic. Toss and stir a couple of times. When you smell the garlic you are done. Season with salt and pepper to taste. Serve immediately.
- This recipe was entered in the contest for Your Best Summer Squash Recipe