Zucchini And Mint Raita Recipes

ZUCCHINI RAITA

Steps:

• Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour.
• Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
• Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
• Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
• Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
• If you wish the to eat the dish cold, cover and refrigerate it.
• If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
• Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
• Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
• Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.

ZUCCHINI AND MINT RAITA RECIPE

Steps:

• Whisk the yogurt in a bowl until smooth and lightened. Stir in the remaining ingredients except the salt. Chill well. Stir in the salt just before serving.

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
• When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.

ZUCCHINI AND FRESH MINT

Steps:

• Preheat oven to BROIL setting.
• Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
• In large serving bowl, place the mint and green onion.
• In separate small glass bowl, combine the dressing ingredients and stir well.
• On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
• Broil for about 3-4 minutes or until golden.
• Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
• Watch carefully to make sure the zucchini does not burn!
• Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.

ZUCCHINI WITH MINT

Steps:

• Preheat the oven to 450 degrees F.
• Heat 2 large roasting pans in the oven for 5 minutes.
• Meanwhile, in a large bowl, toss the zucchini with the olive oil and crushed red pepper.
• Season generously with salt and pepper.
• Spread the zucchini on the hot pans and roast for 30 minutes without stirring, until the rounds are tender and their bottom are golden.
• Transfer to a platter, garnish with mint and serve.