Zucchini Sabzi (Indian Zucchini Stir Fry)

Zucchini Sabzi/Sabji recipe is an easy and quick Indian zucchini stir fry made with zucchini squash (courgette), onions, and a few spices in less than 20 minutes. This Zucchini curry is a vegan, gluten-free, keto, and low-carb recipe.

Have you wondered what you can make with fresh zucchini (courgette)? Try this simple and easy yet healthy zucchini stir fry Indian style with very few ingredients that can be made in less than 20 mins. Also, try my Asian Inspired Zucchini Stir Fry.

If you are looking for Indian Curry style, Add 1 large finely chopped tomato and some frozen green peas to this, Zucchini curry is ready! You can also add coconut milk. Serve it with roti, chapati, basmati rice, or quinoa.

You may also like other curry recipes like Beetroot Chickpea Stir Fry, Lauki Sabji, Cabbage Peas Curry, Paneer Jalfrezi, and Mushroom Curry.

If you are on a Keto or Low Carb Diet. Check out Keto Indian Food Recipes Collection.

What are the Health Benefits of Zucchini?

The Zucchini Vegetable is incredibly versatile and can be easily added to your diet

• Contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.
• Low carb, low in calories, high in water and fiber content.
• High in antioxidants
• Contributes healthy digestion
• Lowers blood sugar levels
• Aids weight loss

Ingredients for making Indian Zucchini Stir Fry

Gather all the ingredients required for this easy zucchini ki sabji.

• Fresh zucchini: 2 medium zucchini squash cut into ½ inch pieces (about 1.5 cups).
• Garlic and Ginger: minced or finely chopped or paste.
• Onion: I have finely chopped the onions.
• Green chili: I have used 2 Thai chilies, you can skip and add red chili powder instead.
• Curry leaves: these are optional, this is added to enhance the flavor.
• Oil: for cooking
• Salt: use it as per your taste.
• Herbs: I have used freshly chopped coriander leaves.
• Spices: I used cumin seeds, turmeric, coriander powder, and garam masala
• Lemon juice: use fresh lemon/lime juice whenever possible or use amchur powder (dry mango powder) for tartness.

How to Make Zucchini Sabzi

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, extra water is not needed 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.

What to serve with Zucchini Sabzi?

Serve the Zucchini stir fry recipe with roti, chapati, hot rice, or quinoa.

Tips & Variations

• Zucchini needs to be fresh and firm. Also, check the taste of zucchini before cooking it, some of them might be bitter in taste.
• Diced Zucchini should be of equal size, and should not be too thick or thin.
• In this recipe, you can skip onions, but sabzi tastes better with onions. You can also add tomatoes to make zucchini curry.
• Zucchini contains 95% of water hence no need to add water while cooking, cook it on low flame.
• Zucchini can be replaced with bottle gourd/lauki.

Make-Ahead & Storage

• To Make-Ahead: Prep the zucchini, onion, ginger, and garlic ahead of time up to 1 day in advance and store them separately in airtight storage containers in the refrigerator until you are ready to cook.
• To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To Freeze: I do not recommend freezing as the zucchini gets soggy after thawing. But if that doesn’t bother you, please feel free to seal the leftovers in a freezer-safe airtight container for up to 1 month. Thaw fully before reheating.
• To Reheat: Reheat on a stovetop in a pan with a tablespoon of water or microwave until warm through.

More Indian Zucchini Recipes

• Carrot Zucchini Paratha
• Zucchini Raita
• Zucchini Besan Sabji
• Cream of Zucchini Soup
• Zucchini Dal
• Zucchini Pakoda
• Air Fryer Zucchini

More Curry Recipes

• Brussels Sprouts Stir Fry
• Broccoli Paneer Bhurji
• Paneer Butter Masala
• Lauki Ki Subji
• Beetroot & Chickpeas Stir Fry
• Potato Peas Curry

If you are looking for more such curry recipes check out my 25+ Indian Curry Recipes collection.

I hope you give this easy zucchini curry a try this Summer. Do not forget to comment back if you enjoyed the curry!

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