This is a light and lovely way to prepare zucchini, which gets quickly sautéed with garlic, shallots and ginger, then tossed with fresh dill. Padma Lakshmi likes to stir dried pomegranate seeds (called anardana in India) into this dish for a bit of crunchy tang. Delicious, Quick Side Dishes

Padma Lakshmi
June 2007

Gallery

© John Kernick

Recipe Summary

total:
30 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until sizzling, about 1 minute. Add the shallots and cook over moderate heat, stirring, until softened, about 4 minutes. Add the ginger and cook for 2 minutes. Add the zucchini and cook until beginning to brown, about 10 minutes. Stir in the dill and pomegranate seeds and season with salt. Transfer to a bowl and serve.

    Advertisement

Notes

Pomegranate seeds are available at Indian markets and from kalustyans.com.