Zucchini with ginger and chili peppers

This is a nice spicy vegetable dish. It goes well with fish, especially catfish. I've always used zucchini, though it works as well with carrots or cucumbers. You can serve it as an appetizer or as a side dish, hot or cold.

The recipe is originally from Travel & Leisure magazine.


(Serves 4-6)


  1. Heat the oil in a large frying pan over high heat for 3 minutes.
  2. Add the cumin, let the oil darken slightly (about 10 seconds) and add ginger and chili. Cook for 30 seconds, stirring frequently.
  3. Add the zucchini and stir-fry for 3-4 minutes. Add tomato during the last 2 minutes of cooking.
  4. Turn off the heat. Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander.


I've found that this recipe works best if you use small zucchini, so that each slice has some peel (skin?) attached. Center slices without peel/skin fall apart.


Difficulty: easy.
Time: 10 minutes.
Precision: approximate measurement OK.


Nancy Mintz 
UNIX System Development Lab AT&T Information Systems, Summit, NJ 
Recipe last modified: 2 Jun 86

Original header

Path: decwrl!recipes
From: nlm@attunix (Nancy Mintz)
Newsgroups: mod.recipes
Subject: RECIPE: Zucchini with ginger and chili peppers
Message-ID: <5861@decwrl.DEC.COM>
Date: 10 Oct 86 07:36:42 GMT
Sender: recipes@decwrl.DEC.COM
Organization: AT&T Information Systems, Summit, New Jersey
Lines: 59
Approved: reid@decwrl.UUCP

 Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.