Published Jul 29th
Spicy Pakistani Zucchini
Prep 5m Cook 15m Additional - Ready In 20m
Servings 5 servings Calories 231.5

I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too.

Recipe Ingredients

  • ¼ cup cooking oil
  • 1 onion, thinly sliced
  • 6 zucchini - peeled, seeded and cut into semicircles
  • ½ teaspoon salt
  • 2 cups water
  • 2 teaspoons chili powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • 1 teaspoon ground coriander seed
  • 3 whole cloves
  • 7 whole peppercorns
  • 4 tomatoes, chopped
  • 2 tablespoons plain yogurt

Cooking Directions

  1. 1 Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
  2. 2 Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

Nutrition Facts

  • Calories 231.5
  • Carbohydrate 24.4 g
  • Cholesterol 0.4 mg
  • Fat 14.4 g
  • Fiber 6.1 g
  • Protein 5.7 g
  • Saturated Fat 2.4 g
  • Sodium 705.5 mg
  • Sugar 5.8 g


  1. This recipe is great it got the thumbs up from my husband who is a picky eater. I used the ingrediants listed but I changed the method to suit myself. I did saute the onions then I dropped in garlic paste in place of the garlic powder (I didn't have any powder) saute the garlic. - Read more ...
  2. This was a great combination of flavors! I did cut the amount of oil in half and it turned out to be PLENTY. I didn't bother to peel or seed the zucchini and with the extra moisture 2 cups of water was way too much. I cut it down to a scant 1/2 cup. I'll - Read more ...
  3. This sounded great especially the combination of spices. But two cups was waaaay too much water and the whole thing tasted watered down. I would recommend reducing or even eliminating the water - the zucchini and tomatoes both have a lot of liquid.
  4. We all loved this! I used 4 large squash 2 were zucchini and 2 were yellow summer squash. Also I was out of fresh tomatoes so I dumped in a can of diced tomatoes with their juice and then reduced the water to 1 c. Also I didn't see the need to seed the squash - Read more ...
  5. Really good try adding 1/2 to 1 tsp of curry powder also.
  6. I made this last Ramadan and my family and I really liked it. I served it over basmaati rice which worked out nice.
  7. We enjoyed the mix of flavors in this dish and found the texture of the zucchini delightful. Unlike another reviewer we found that the flavors bloomed in the refrigerator: the dish improved with age.
  8. this recipe was kinda ok at first but my family didnt like it and the leftovers thenext day were horribe it left a nasty sour lingering taste in the mouth and made my husband swear off zucchini forever. (my husbands family is pakistani thats why i made this but instead of impressing them i ended - Read more ...
  9. This dish was a delight for my husband and I. Since he used to be a vegetarian before he met me I try to find some all veggie recipies for him. This turned out spicier than I thought it would but is was fine for us. It does make a lot more than a two - Read more ...