Zucchini Sabzi (Indian Style Zucchini Stir Fry)

4.80 from 40 votes

Zucchini Sabzi or Zucchini Masala is an easy and quick Indian style stir fry made with zucchini, onions and few spices in less than 20 minutes.

Course Side Dish

Cuisine Indian, North Indian

Keyword healthy, indian zucchini sabzi, zucchini stir fry

Diet Keto, Low Carb, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 115kcal

Wash and cut zucchini into ½ inch long pieces.
Heat the coconut oil in a pan on medium heat. Add cumin seeds let them crackle.
Then add ginger-garlic paste, green chilies, asafetida, curry leaves, and saute for 30 seconds till the raw smell of ginger-garlic disappears.
Add chopped onions and cook until they soften.
Next, add chopped Zucchini, turmeric powder, coriander powder, garam masala, and salt. Mix everything well.
Cover and cook over low heat for 3-4 minutes till fork tender. Stir in between (I didn't add any water). Zucchini contains 95% of water hence no need to add extra water while cooking.
Once zucchini is cooked add amchur powder, coriander leaves, mix well and serve this easy Indian style zucchini sabzi or zucchini masala hot with roti, paratha, or rice.

Zucchini needs to be fresh and firm. Also, check its taste before cooking it; some might be bitter.
Cut the zucchini into evenly sized pieces so it cooks evenly.
Zucchini contains 95% water, so there is no need to add water while cooking. Cook it on a low flame.
Leftovers can be stored up to 3 days in the fridge. I do not recommend freezing.
Skip the onion if desired, but the sabzi tastes better with it. For a curry style, you can add tomatoes.
Zucchini can be replaced with lauki (bottle gourd) or ridge gourd.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.