Zucchini With Cumin

By Marian Burros

Total Time
30 minutes
Rating
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Featured in: A WEEK'S STRATEGY FOR 30-MINUTE MEALS

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Ingredients

Yield:3 or 4 servings
  • 4medium zucchini
  • 2tablespoons vegetable oil
  • 8-ounce can tomato puree or 1 very large tomato
  • 1teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

117 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 607 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and slice zucchini quarter-inch thick. Saute in hot oil until golden, turning.

  2. Step 2

    Add tomato puree, cumin and season with salt and pepper (if fresh tomato is used, chop coarsely.

  3. Step 3

    Reduce heat; cover and cook about 10 minutes. Serve.

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Comments

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warren

very good

Lisa

Used canned San Marzano tomatoes with basil and garlic and reduced the juice in a 450 oven for 20 minutes. Incorporated this with the sauteed zucchini. Delicious!

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