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!
Zucchini Sabzi (Indian Style Zucchini Stir Fry)
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 teaspoons coconut oil
- ½ teaspoon cumin (jeera) seeds
- 2 green chillies finely chopped
- 1 tablespoon ginger garlic paste
- 1 stalk curry leaves
- a big pinch asafoetida (hing)
- 1 medium onion finely chopped
- 2 medium zucchini cut into ½ inch pieces (about 1.5 - 2 cups)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- salt to taste
- 1 teaspoon amchur powder (dry mango powder) (OR lemon juice)
- 2 tablespoons coriander leaves (cilantro)
Instructions
- 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.
Video
Notes
- Zucchini needs to be fresh and firm.Also check the taste of zucchini before cooking it, some of them might be bitter in the taste.
- Zucchini chunks should not be too thick or too thin.
- You can skip onions in this recipe, but sabzi tastes better with onions.
- 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
Nutrition
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fitoru says
Healthy and at the same time delicious. This one is a really must try. And what's best is this is very easy to prep.
bhavana says
thank you glad you liked it:)
Anonymous says
Tried it my family loved it
bhavana says
Thank you
Janina O'Brien says
Really great! And next time I get to an Indian grocery store I'm going to try this recipe with sabzi!--now that I finally understand what I would do with it. 🙂
bhavana says
thats awsome let me know how it turns out.
Neerav says
Loved it
bhavana says
Thank you
Anonymous says
Easy and new style of making zucchini ,loved it
bhavana says
Thank you 🙂
suman says
simple and tasty!
bhavana says
Thanks for trying!
shobha says
Turned out well and easy to make
Monica L says
Delicious! Our first recipe in our newly more vegetarian diet. We added chickpeas and roasted potatoes (used same herbs as rub for the potatoes) and used ghee instead of coconut oil. We served it with a dollop of hummus and we all had seconds. It was filling, delicious and very nutritious. TY for sharing!
Bhavana Patil says
Now that's fantastic Monica 🙂 Looks like you made the recipe even more fun and healthier, I will make sure to give that a try too when I prepare it next time, have a great day 🙂
Anonymous says
Turned out great. Thank you.
Bhavana Patil says
Thank you so much for sharing your feedback 🙂
Vina says
Thanks it came out very well.
Bhavana Patil says
Hi Vina, Glad to know that it came out well.
Marguerite says
This is a great recipe. I just omitted the coriander powder as I am allergic to it.
Despite that we enjoyed the taste
I will definitely keep it in my repertoire!
Thank you
Marguerite says
Wonderful easy recipe : make it every week and it is delicious!
Bhavana Patil says
Hi Marguerite, Thank you for trying this recipe and sharing your feedback. I am glad you liked it.
Su says
New-to-me desi zucchini recipe. I made it today, it's very easy and delicious. Simple ingredients and method.
Bhavana Patil says
Hi Su, glad you liked the recipe:)
Liza Masc says
Was so easy to make and delicious. This is a keeper!
Bhavana Patil says
Thank you Liza for trying out, glad you liked it.