Zucchini With Cumin

By Marian Burros

Published January 5, 1982

Total Time
30 minutes
Rating
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Featured in: A WEEK'S STRATEGY FOR 30-MINUTE MEALS

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Ingredients

Yield:3 or 4 servings

  • 4 medium zucchini

  • 2 tablespoons vegetable oil

  • 8-ounce can tomato puree or 1 very large tomato

  • 1 teaspoon ground cumin

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

11 grams carbs; 117 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 607 milligrams sodium; 3 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and slice zucchini quarter-inch thick. Saute in hot oil until golden, turning.

  2. Step 2

    Add tomato puree, cumin and season with salt and pepper (if fresh tomato is used, chop coarsely.

  3. Step 3

    Reduce heat; cover and cook about 10 minutes. Serve.

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Comments

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warren

very good

Lisa

Used canned San Marzano tomatoes with basil and garlic and reduced the juice in a 450 oven for 20 minutes. Incorporated this with the sauteed zucchini. Delicious!

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