Recipe for Gingered Zucchini or Summer Squash

In summer, when zucchini is plentiful, who doesn’t look for a new way to cook it? This spectacular recipe takes the commonplace squash to new heights.

[Credit: ©iStockphoto.com/marcomayer]
Credit: ©iStockphoto.com/marcomayer

Yield: 4 to 6 servings

Preparation time: 10 to 15 minutes

Cooking time: 10 to 15 minutes

Spice meter: Mildly to moderately spiced

1 tablespoon butter

2 tablespoons vegetable oil or olive oil

3 scallions, white part only, thinly sliced

1/2 inch piece fresh ginger, finely minced or grated

1 plump clove garlic, minced

1/2 teaspoon homemade or good-quality curry powder (optional)

2 pounds zucchini, coarsely grated or sliced into very thin rounds or half-moons

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh mint or flat-leaf parsley (optional)

  1. In a large skillet over medium heat, melt the butter with the vegetable oil and heat. Add the scallions, ginger, garlic, and curry powder and cook, stirring almost constantly, for 1 to 2 minutes.

  2. Add the zucchini and cook, stirring often, until the squash is tender and just begins to turn golden, about 7 to 10 minutes. Add the salt and pepper and stir. Stir in the mint and serve.

To cut down on preparation time, grate the zucchini using a shredding disk in a food processor.

Per serving: Calories 82 (From Fat 60); Fat 7g (Saturated 2g); Cholesterol 5mg; Sodium 200mg; Carbohydrate 5g (Dietary Fiber 2g); Protein 2g.

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