Stuffed Giant Home-garden Zucchini

 

 

Summer garden was a fun activity with moderate yield and immense satisfaction. One large zucchini about a foot long and 4 inches in diameter seemed like a prime candidate for stuffing and baking. I just used the bottom half for stuffing and saved the top half for enjoying another day.

Any filling - like rice or ground turkey or grilled fajita veggies, or a combination of all of these - will work. I went with grilled veggies and Mexican-flavors-inspired brown rice that was leftover. Top with melty cheese like Cheddar or Colby Jack or Provolone, or a combination of these, and finish off under the broiler for that mild charring that adds to the flavor.

Home-garden Zucchini Crispy Pan-fried

Summer was rather unseasonably hot here. Al fresco dining was a frequent option, to just hang out in the backyard and catch the evening breeze as the sun sets and the air cools a bit.

Fresh veggies and fruits, with minimal cooking was my goal. And this particular meal seemed to fit the bill perfectly, served buffet-style, a few weeks ago.

Some tender zucchini from the garden got made into these incredibly addictive crispy pan-fried slices. Coat the zucchini slices with some olive oil. Grate some Parmesan, combine it with some seasoning. Press the oiled zucchini slices into the seasoned Parmesan and pan-fry till both sides are crispy

Carrots and cucumber from the farmers market became Indian-style salads: Cucumber got tossed with some salt, cayenne pepper, lime juice and cilantro. Grated carrots got tossed with some grated ginger, salt, toasted cumin seeds, and lemon juice.

We had picked fresh blueberries at the farm, diligently working under scorching sun, thinking about seasonal migrant workers who usually take on this tedious job for minimal wages, and wondering all the costs that go into keeping the berries fresh when they arrive at the local supermarkets... Kids were truly appreciative of the labor and the incidental costs, which hopefully will make them more responsible and discerning consumers when they grow up...

Zucchini Chutney

When Ridge Gourd Chutney is a staple, can Zucchini Chutney be far behind?

One of the home-garden zucchinis became the base ingredient for this chutney.

Sautéed with onions, green chilies, and tomatoes, flavored with salt, tamarind and grape molasses, and then ground up with toasted urad dal and chana dal, this zucchini chutney is easy to make and quite versatile.

For a thicker consistency, pan cook it till the excess water from zucchini evaporates. Temper with mustard seeds and cumin seeds if preferred.

Zucchini Paruppusili

Paruppusili is a traditional south Indian side dish made with vegetables and lentils. Ever since my first taste of Banana Flower Paruppusili my mom made when I was young, I have been terribly fond of this dish, and still consider it a comfort food.

These days I make paruppusili from various other vegetables, not just banana flowers. I love the concept: fresh seasonal veggie lightly steamed; then sauteed with pan-fried lentils. The lentils are not just cooked and fried, but, they undergo a wonderful procedure that boosts their presence in this dish.

A few of the garden zucchinis needed to be harvested. While thinking of ways to cook them up, paruppusili popped into my head. Along with some carrots, zucchini paruppusili seemed like a good idea.

Typically, I soak some Tuvar dal (split pigeon peas) in warm water along with some fenugreek seeds and dry red chilies. Then, grind into a thick paste that can be shaped into balls. Steam these balls, they will harden a bit but yet have the soft consistency of a meatball. At this point, the lentil balls can be cooled and frozen for later use.

For the paruppusili dish, the steamed  lentil balls are coarsely crumbled and pan-fried in coconut oil till lightly crispy; then the steamed veggies are tossed in with salt to taste. That's it. Served warm or at room temperature, this dish is a complete meal.

Of course, it might be okay to skip the make-into-ball-and-steam routine, and just pan-fry the ground up lentil paste.

If the steamed lentils are going to be crumbled anyway, why bother making them into balls? Well, the lentil balls are used to make another one of my comfort foods - Paruppu Urundai Kozhambu.

Between the Paruppusili and Paruppu urundai sambar, when one is planned the other automatically begs its existence as well.

Zucchini Casserole

à la green bean casserole, but with crispy fried jalapeño topping instead of the usual French fried onions.

We harvested some of the zucchinis from the garden.

I used my trusty Spiralizer to spiralize the zucchinis. Then, salted it and placed it in a colander lined with a towel to absorb the liquids for about 20 minutes while getting the cheese sauce ready for the casserole.

Much like Kohlrabi Au Gratin, this casserole is creamy and cheesy, thanks to heavy cream and cheese; but being conscious of fat consumption, the amount is not too generous, just enough to create the illusion of rich casserole.

And, our local supermarket had French's™ Crispy jalapeños that I wanted to try. Casserole topping seemed the best use for it at this time.

Squeeze out excess water from the spiralized zucchini before assembling in the casserole dish. Make a quick and simple cheese sauce by heating some cream and melting some cheese in it with favorite seasoning.

Bake in a 375°F oven for about 35 to 40 minutes til flavors meld and the cheese is bubbly. Top with the crispy fried jalapeños and bake 3 or 4 minutes more.

Zucchini Chard Noodles with Capers Sun-dried Tomatoes and Chipotle

A quick weeknight meal that incorporates what the home garden has to offer at this time:  Asian noodles tossed in with sauteed garden veggies and flavorful no-cook sauce, served at room temperature with a light drizzling of freshly squeezed lemon juice and garnished with lemon zest.


Another tender home garden zucchini was ready to be picked.

Some lush home garden rainbow chard leaves were ready to be clipped and used as well.

A batch of home-garden cherry tomatoes were just about ripening.

Home garden Thai basil and Italian were both handy as well.

Plus some kale, bell peppers, onions, and garlic came together for this quick summer noodles with a fusion of flavors from MediterrAsian to Mexican.

No-cook Sauce: Thai basil, Italian basil, Capers, Sun-dried tomatoes, and chipotle in adobo sauce came together to make a thick fresh no-cook sauce. Simply combine the ingredients in a proportion that appeals to your taste, blend it to a smooth sauce-like paste, adding a touch of apple cider vinegar, some olive oil, and tamarind to taste.


Sauteed Veggies: Zucchini got spiralized, kale and chard got ribboned and they all got sauteed with onions, garlic, bell peppers, and tomatoes.

Home Garden Swiss Chard and Zucchini Dal

Dal ('dhaal') in India stands not just for the dry split pulses/grams but also for the dishes cooked using these pulses. Moong dal ("mung beans" in Asian stores) cooked with spices and veggies is a favorite accompaniment to rotis and rice.

The first home garden zucchini was ready to be harvested one weekend.

Home-garden rainbow Swiss chard leaves were crisp and sprightly as well.

The two naturally came together to make an amazingly simple yet satisfyingly sumptuous dal.


Ingredients
1 cup dry moong dal
1 medium zucchini, cut into bite-sized chunks
10-12 rainbow chard leaves, stem included, chopped
½ tsp turmeric powder
1 medium yellow onion, diced finely
1 Tbsp freshly grated ginger
1 jalapeño, diced
1 Tbsp curry powder
salt to taste
1 lime
1 Tbsp ghee (or coconut oil)
cilantro and scallions for garnish

Preparation

1. Pressure cook the moong dal to mush; if pressure cooker is not handy, cook in a saucepan till moong dal is soft and squishy
2. Heat oil in a pan, add the onions, ginger, jalapeño, turmeric powder and a pinch of salt, sauté
3. Add the zucchini and chard and sauté some more till zucchini is cooked 
4. Stir in the cooked mush dal, taste and adjust flavors, cover and simmer adding a splash of water as needed 
5. Off heat, squeeze the juice of half a lime, stir well, taste and add more lime juice as needed

Parmesan Cheese-crusted Roasted Zucchini

Zucchini "Pizza", much like Cheesy Eggplant Pizza, is a quick and easy side, sometimes the main dish, for the adults, kids are not quite into it. Yet.

Some tender zucchini were at the market at a good price, although it feels too early for zucchini in these parts it looks like they are yielding fine elsewhere.

Slice them up, brush with oil and pan sear them first. Much like Charred Summer Squash with Pipián Rojo. Then, spread some sauce and top with Parmesan or Smoked Gouda or other favorite cheese and broil for a few minutes and serve warm

Chickpea & Coconut Flour Zucchini Pancakes

Last of the home-garden zucchini was waiting to be used. It felt like a pancake kind of day. Not the boring old flour-and-eggs kind served with butter and syrup. But, the loaded-with-veggies savory kind that I've passed off as "pancakes" since kids' infancy.

For the longest time, both kids rejected the traditional pancakes; and, when offered at friends' place the morning after her first sleepover, the then 6 year old came home and wondered why the pancake she was offered was so buttery, soggy, and sweet.

No surprise, as the title says it all, these are griddle pan cakes made with a mix of chickpea flour and coconut flour that has been infused with a generous amount of grated zucchini.

Since the batter is easy to make, I did not measure it out with any precision. Just a bit more of chickpea flour than coconut flour, salt, turmeric, chili powder, plus grated zucchini, and enough water to make the batter thick.

Served with spicy herb green dip and sweet-sour red dip, plus a dollop of thick plain Greek yogurt, these zucchini pancakes get polished off quickly, much like... hot (pan) cakes.

Pipián Rojo with Charred Summer Squash and Zucchini

Pipián sauce, be it verde or rojo, I imagine is delicious when done right by someone who knows it intimately from their experience and cultural influence.

Me, on the other hand, not being Hispanic, sort of wing it based on tasting it someplace and reading about it.

The combination of ingredients are interesting enough, and in a way familiar enough from my intimacy with Indian cuisine, that I am at peace with this version. Layering of flavors for Indian curries, starting with fresh paste of aromatics and herbs, and adding in spice mix and nuts that are roasted and ground just before use, is something I am used to. In that sense, the Pipián sauce seemed not very different since it involves a similar layering of flavors as well.

Home garden summer squash was bountiful. Roasting/Charring them and serving with the Pipián sauce seemed like a fun thing to do.

Of course, kids turn up their noses at roasted summer squash, and squash of any kind, but I've got to keep offering it to them so that someday it can become an acquired taste, much like I acquired an all-consuming passion for eggplant with repeated exposure from childhood after staunchly refusing it as a kid, thanks to my persistent mom.

Roasted squash and zucchini: Heat the broiler, brush the squash with olive oil and place under broiler till browned on the top and cooked on the inside.

Alternately, char it over open flame or grill. Or, heat the cast iron skillet to high and place the cut side down, brushed with oil, and allow to brown and develop flavors, flip and cook the skin-side.

Zucchini gets so tender and sweet when roasted, it hardly needs any accompaniment to enjoy it.

Pipián Rojo sauce

Ingredients
4 dried ancho-pasilla chilies
4 dry Japanese red chilies
1 small fresh white onion, diced
6 cloves garlic, peeled and crushed
1 large vine-ripened tomato, diced (optional)
4 cups stock or water
1 Tbsp vegetable oil
1 tsp smoked paprika powder
1 tsp cumin powder
salt to taste

for the powdered seeds+nuts:
¼ cup almonds
¼ cup sesame seeds
½ cup raw hulled green pumpkin seeds


Preparation

1. Heat the vegetable oil in a pan, saute the onion, garlic, tomatoes; add the chilies stock, spice powder, salt, cover and simmer till aromatic and cooked through
2. Meanwhile, dry toast the nuts+seeds and grind them to fine powder and keep handy
3. In a blender, pour in the coarse sauce from step 1 above and blend to a smooth consistency, then strain to remove chili skin and seeds and bits and pieces; return to pot and allow to simmer some more by adding stock as needed for desired consistency
4. Whisk in the nuts+seeds powder into the simmering sauce, over low heat, allow to cook some more
5. Taste and adjust salt and serve warm or at room temperature as a dip or sauce for chicken or veggies

Chickpea, Wheat Berry, Pearl barley, Ptitim Salad

Periodically, I soak and cook some wheat berries and barley and keep them handy to sprinkle on top of leafy green salads. 1 cup wheat berry/barley with 2 cups stock works perfectly in rice cooker to yield cooked-but-not-mushy grains for this recipe.

The chewy texture of wheat berry and barley when combined with meaty texture of Ptitim (Israeli Couscous) and firmly-cooked chickpeas makes for a satisfyingly wholesome base for a quick summer salad. Although it is not summer here yet, some days are blazing hot already.

Chopped purple cabbage, diced zucchini, diced green mango, finely diced red onions, diced tomatoes, corn kernels, diced sweet orange and red bell peppers tossed together boost this earthy dish with colors and flavors.

A splash of lemon juice and some olive oil is all the dressing the salad needs. Any handy herbs would be fine. I used some parsley and mint from the garden.

Plaintain, Carrot, Potato, Zucchini Coconut Poduthuval

Plantain and coconut featured in my meals quite frequently during my formative years. Coconut and green chilies ground together to a powdery mix, with no water added, is a favorite spicing additive to many vegetable dishes in my kitchen.

Nothing extra special about this dish, except that I made it one evening and got to enjoy it over three subsequent meals since none of the others at home really care for this dish. Along with my favorite garlic black pepper rasam and plain brown rice, this vegetable medley was quite the comfort food I was craving for.

Plantain, when green and not too ripe, is wonderful as a vegetable in savory dishes. Peel the thick skin before using.

Simply dice the veggies: I used one each of plantain, carrot, potatoes, zucchini.

Coconut+chili Spice Mix: Chop about 4 mild green chilies and add it to quarter cup of dry grated coconut and blend to a powdery spice mix

Heat a tablespoon of oil in a pan, add mustard seeds, when they pop add cumin seeds and when they plump up, add the veggies (all but zucchini, which cooks faster than plantains), splash about half cup of water, some salt, cover and allow to cook; when par-cooked, add the zucchini and stir well; check often for doneness and add a bit more water as needed till veggies are cooked to your liking. Off heat, stir in the coconut+chili mix and adjust salt to taste.

Spicy Lentil Balls with Kale, Eggplant, Bell Pepper, Zucchini

Lentil balls (Paruppu urundai) sambar was a favorite when I was young; and of course, my mom made the best lentil balls sambar. Growing up vegetarian, and looking back at the amazing array of vegetarian foods I got to eat, I am always eager to share some of these recipes with friends who feel limited by their choice of vegetarian diet - salads are fine; steamed broccoli and cauliflower are nice; creamed corn and blanched green beans are wonderful, but that is not all. There's so much more.

Anyway, lentil balls can be made ahead (as in the paruppu urundai kozhambu recipe), steamed and then frozen for later use. Thaw before incorporating it in recipes. This time, I added some tomato paste, sambal oelek, cayenne pepper powder and paprika to the soaked-and-ground lentils before forming balls and steaming them. Hence the "spicy" lentil balls.

The combination of bell peppers, eggplant and zucchini is quite irresistible for me. Sauteing these three with some red onions and a touch of garlic, with a sprinkling of salt and turmeric powder gives off a heady aroma that is utterly appetizing.

Ingredients
6 to 8 lentil balls
2 cups chopped kale
1 cup diced eggplant
1 cup diced zucchini
1 cup diced green bell pepper
½ cup diced red onion
1 tsp turmeric powder

2 Tbsp tomato paste
1 Tbsp minced garlic
1 Tbsp cumin powder
1 Tbsp coriander powder
1 tsp sambal oelek
1 tsp brown sugar
salt to taste
oil as needed
water as needed

Preparation

1. heat the oil in a pan, saute the onions, garlic, tomato paste with a dash of salt and turmeric powder
2. add the rest of the veggies and spices, a cup of water, cover and allow to simmer
3. slide in the steamed lentil balls and simmer till the flavors infuse into the balls
4. serve warm with basmati rice or roti

Quinoa Fritters with Eggplant, Kale, Zucchini and Mushrooms

I had ground up some quinoa to stock up on quinoa meal, about fine corn meal consistency, to make vegetable porridge. And used some of it to make these griddle cake-like fritters loaded with veggies.

Of course, the outsides got a bit too well done on the cast iron skillet, but, the insides were moist and cooked; the taste was just fine, so we enjoyed it with some chutneys.

1. Finely grate eggplant and zucchini, squeeze out excess water and keep handy
2. Finely mince kale, onions, and mushrooms
3. Add seasoning to taste
4. Fold in the quinoa flour or meal, adding a little water as needed to make the batter about pancake consistency; alternately, keep water to a minimum to shape into patties
5. Cook on a medium hot cast iron skillet
6. Serve with tomato chutney and coriander-mint chutney

Beet Greens, Beets, Zucchini, Fingerling Potatoes Coconut Curry

The sheer array of vegetables in this Coconut Curry makes it one of my favorites: Beet greens, beets, home-garden round zucchini, fingerling potatoes, carrots, bell peppers, jalapeño, onions, ginger, galangal.

Home-garden round zucchini is yielding moderately. When I saw the first one ready to be harvested, I was all set to use it for stuffed squash recipe, but haven't gotten around to that yet. Meanwhile, the round zucchini gets featured in other recipes anyway.

This quick and easy curry can be flavored Thai style with red or green curry paste, or with Indian style Rohan Josh or Garam Masala paste.

Simmer the vegetables - making sure the vegetables that need the longest to cook go in first, then gradually adding in the other veggies so they are cooked to perfection and not mushy.

Stir in light coconut milk at the end and warm it up, don't let it boil.

Serve warm with brown rice and Sambal and garnished with some roasted peanuts and cilantro.

Zucchini Eggplant Kofta in Spicy Beet Sauce

Koftas are fried (or baked) vegetable balls that are usually served in a rich curry. Fusion cuisine being my signature, I love to pair a variety of koftas with non-traditional curries, with flavors borrowed from ingredients around the world - or, at least the ones I can find in my local markets.

Rather than the traditional balls, I went with patties this time, and rather than frying, just baked the 'koftas' before dunking them in a pot of gently simmering beet sauce. The cooked patties (not dunked in sauce) can be saved in the fridge for a couple of days or can be frozen for up to a week.

Zucchini is full of water, as is eggplant, so, I try to squeeze hard to get as much liquid out of grated vegetables before adding in the flours and other ingredients, which gives better control over the dough for shaping.

Any of the other sauces from the kofta collection here would be fine with these, especially the creamy chard sauce. The koftas do tend to get soggy and disintegrate if left for too long in the sauce.


Zucchini Eggplant Koftas

Ingredients
For the Koftas:
½ cup finely grated zucchini, squeezed dry
½ cup finely chopped eggplant
¼ cup finely chopped flat-leaf parsley

¼ cup chickpea flour
⅓ cup rice flour
1 Tbsp flax meal
1 Tbsp coriander powder
1 tsp garlic powder
1 tsp ground smoked paprika
1 tsp salt (less if preferred, adjust to taste)

1 to 2 Tbsp oil for greasing the pan

Preparation

1. Pre-heat oven to 420° F
2. Squeeze out as much of the water from the vegetables as possible, and combine them with the rest of the ingredients to make a reasonably cohesive dough that can be shaped into small 2 inch diameter patties not more than half an inch thick; add a few drops of water at a time if needed
3. Place the patties in a greased roasting pan and drizzle some oil on top
4. Bake in the 420°F oven for about 20-25 minutes till the patties seem firm and done, meanwhile mak the sauce
5. Remove from oven, let it rest for 5 to 10 minutes; slide them into the simmering sauce just before serving

Spicy Beet Sauce
The beet sauce can be mild or spicy - adjust the amount of sambal used. Also, can be made creamy by stirring in some evaporated milk at the end; or even creamier if sour cream is stirred in, off heat, just before serving.

If not using evaporated milk or sour cream (I usually don't), the sauce can be made ahead and refrigerated for a couple of days. Bring to a gentle simmer for the koftas. I've used this sauce to smother the turkey meatballs, or even served it as a dipping sauce for turkey croquettes.


Ingredients:
For the Spicy Beet Sauce:
¼ cup chopped flat-leaf parsley
2 cups shredded raw beets, peeled
¼ medium yellow onion, finely diced
½ cup tomato sauce
1 Tbsp Sambal Oelek
½ cup vegetable or chicken stock
½ tsp brown sugar

Combine the sauce ingredients in a food processor and blend to a fine sauce consistency. Pour it into a sauce pan and bring it to a gentle simmer, adding water if needed for the desired sauce thickness.

Cabbage & Zucchini Slaw with Spicy Citrus Dressing

Until a few years ago, when I stared this food blog, I hadn't bother to ponder on the origins of some of the culinary terms, especially the names of some of the common dishes enjoyed today. One of the first ones that stuck in my head is this: colis → koolsalade → koolsla → cold slaw → cole slaw, nicely summed up in See The Globe.

Cabbage salad, cabbage borscht, home-made sauerkraut, home-made baechu kimchi, cabbage paruppusili, cabbage arachu vitta sambar, cabbage koottu, cabbage molagoottal, cabbage coconut-chili poduthuval... this antioxidant-rich, nutrients-packed, fiber-filled vegetable is consumed in many forms in our house.

As I was debating posting yet another cabbage salad recipe, it occurred to me that this Spicy Citrus dressing thrown together on a whim yearns to be shared. Especially with its crisp and crunchy freshness and zesty orange flavor, the salad definitely has earned its own post.

Ingredients
1 cup julienned or shredded zucchini and carrots, combined
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 jalapeno, seeded and julienned or slivered thin (optional)
1 tsp orange zest for garnish (optional)

Spicy Orange-Citrus Dressing:
2 Tbsp freshly squeezed orange juice
½ Tbsp orange zest
½ Tbsp blue Agave syrup/nectar
½ Tbsp crushed red pepper flakes (less if preferred)
½ Tbsp all-natural creamy peanut butter
½ Tbsp pomegranate red wine vinegar
½ Tbsp distilled white vinegar
½ Tbsp Bragg™ Liquid Aminos
½ Tbsp pure Chinese-style sesame seed oil

Combine the dressing ingredients and whisk to a thick consistency. Pour over the veggies. Marinate for at least 15 minutes before serving, longer the better. Serve chilled or at room temperature.

Zucchini Mahshi

This Lebanese-cuisine inspired Koussa Mahshi or Stuffed Zucchini with a blend of Mediterranean spices, served hot with fresh warm flat bread, is a treat to be relished.

Small whole zucchini is cut at stem end, cored, stuffed and stewed in tomato-based sauce.

I had fairly large zucchinis and scooping out the core seemed tricky, so, I cut them in half and made little zucchini cylinders/tubes. One half of each zucchini is open at both ends, the other half is open only at one end.

Of course, this means, stuffing is not going to be contained inside and will definitely ooze out when cooked, but, the whole blend in the pot with the softened zucchini cylinders, the sauce, and the aromatic rice stuffing came together nicely in the end.

I used the left over stuffing from Swiss Chard Dolmas.

Ingredients
5 or 6 small zucchinis, stem-end trimmed, cored

For the stuffing:
(see Swiss Chard Dolmas)

For the sauce:
12 oz tomato sauce
1 medium onion, diced finely
1 tsp freshly grated ginger
1 Tbsp minced garlic
1 tsp dried mint (or about 12 to 15 mint leaves chopped finely)
½ tsp ground cinnamon
¼ tsp ground cloves
1 pod of cardamom, crushed
1 Tbsp cayenne pepper powder
1 tsp ground black pepper
½ tsp ground cumin
water and salt as needed

Preparation

Stuff the zucchini and keep handy

Bring the sauce to a simmer in a large pot and arrange the filled zucchini cylinders, cover and simmer over low heat till zucchini is tender and cooked just enough, but not mushy.

Squash and New Potatoes in Lemon Pepper Sauce

With those new potatoes and squashes making more of an appearance in the market these days, it almost feels like summer. Almost. The extra layer of fleece I sport to keep the chill at bay reminds me it is not. Not to mention dodging a few hailstones a few days ago.

Anyway, this chunky vegetable dish flavored with red pepper flakes and Tellichery black pepper and lemon zest in a tomato-based sauce was such a pick-me-up for the soggy weather that I wanted to jot it down here.

Ingredients
1 Zucchini, 1 Mexican Yellow Squash, cut into chunks
10 Yellow wax beans, 10 green beans, par cooked
5 New baby potatoes, par-cooked

1 medium onion, sliced
4 cloves of garlic, minced or sliced

Flavoring:
1 Tablespoon red pepper flakes
1 Tablespoon Sambal Oelek
1 Tablespoon ground Lemon pepper mix
1 tsp fresh lemon zest
1 Tbsp lemon juice
1 cup organic tomato sauce

Cilantro, chives, spring onions for garnish
salt to taste

1Tablespoon vegetable oil

Preparation

Heat the vegetable oil in a pan, sautée the onions and garlic a bit, then add all the veggies and a pinch of salt.

Stir in the Flavoring ingredients, all except lemon juice and lemon zest, stir well adding some water if the sauce is too thick.

Cover and simmer for a few minutes till flavors meld, and potatoes are cooked; taste and adjust flavors.

Stir in the lemon juice and lemon zest, sprinkle extra red pepper flakes if preferred, garnish and serve warm.

Zucchini Paratha

I was hanging on to the very last half of the home-garden zucchini after the Zucchini Three Ways, wondering how best to use it, and it struck me to just grate it and fold it into the paratha dough I was making the other day.

Serve with any of the favorite curries or dals/koottus, an array of chutneys, or even just pickles and thokku.

Since I don't measure exactly for roti/paratha dough, this is a rough estimate - adjust water/flour as needed to get a dough that can be rolled flat and cooked on the griddle without getting sticky or brittle.

About 4 cups whole wheat flour
2 cups grated zucchini
water as needed (zucchini has quite a bit of water)
salt to taste
1 tsp red pepper flakes (optional)
1 tsp turmeric powder (optional)
2 Tbsp Smart Balance™ Omega Butter Light with Flax Oil (or any other favorite butter substitute)

Very much like in the Flaky Paratha recipe, combine the ingredients using a little water at a time, and knead to a smooth elastic dough, pinch off balls and roll flat adding layers by folding. Pan/griddle cook.