Zucchini Subji (Indian Zucchini Dish) (vegan, gluten-free)

Zucchini and Summer squash abounds this time of year. Here is a simple and yummy way to prepare zucchini. I sometimes throw in a yellow Summer squash as well if my garden is in full swing.

Heat oil in pan over medium-high heat:

1 Tbsp coconut oil

Add and saute 1 minute or until seeds begin to pop:

1 Tbsp cumin seed

Add and saute until onions are translucent:

1 small onion, diced
1/4 c fresh ginger root, peeled, sliced thin
1/2 or 1 jalapeno (depending on desired heat), diced
dash of salt

Add and saute another 2 minutes:

1 tsp tumeric
2 tsp coriander powder
3 cloves of garlic, diced
1 medium tomato, diced

Add and cook on a medium-low heat 15-25 minutes or until zucchini falls apart:

3 cups zucchini, semi-circle sliced thin

Add and stir in, cooking just 2-3 minutes more:

1 tsp garam masala (find it at your local Indian grocery)

Serve with cooked basmati or Jasmine rice or with fresh roti (Indian flat breads).

*gluten free (as is, without roti) and soy free