Vegetarian Spiced Zucchini in Tomato Sauce
Infused with aromatic spices and hearty flavors, this Vegetarian Spiced Zucchini in Tomato Sauce is a wholesome and vibrant dish that's both comforting and nutritious. Tender zucchini slices are simmered in a rich, spiced tomato sauce enhanced with warm notes of cumin, coriander, paprika, and a touch of turmeric for a golden glow. Fresh garlic and ginger lend bold flavor, while a garnish of chopped cilantro adds a refreshing finish. Ready in just 40 minutes, this easy vegetarian recipe is perfect as a standalone entrée served over rice or with crusty bread, or as a flavorful side dish to complement your meal. Ideal for busy weeknights or cozy dinners, it's a perfect choice for anyone craving a healthy, plant-based dish packed with bold, satisfying flavors!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 large onion
- 3 large garlic cloves
- 1 teaspoon fresh ginger
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 14-ounce can canned diced tomatoes
- 0.5 cup vegetable broth
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the zucchini and slice them into half-moons, about 1/4 inch thick.
Peel the onion and garlic. Dice the onion and finely mince the garlic and fresh ginger.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the cumin powder, coriander powder, paprika, turmeric, and crushed red pepper flakes (if using). Stir the spices into the onion mixture for 30 seconds to toast them slightly.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine, and bring the mixture to a gentle simmer.
Add the sliced zucchini to the skillet, ensuring they are mostly submerged in the tomato sauce.
Season with salt and black pepper, then cover the skillet with a lid and simmer for 10-15 minutes, stirring occasionally, until the zucchini is tender but not mushy.
Taste and adjust seasoning if needed. If the sauce is too thick, add a little more vegetable broth to achieve your desired consistency.
Garnish with freshly chopped cilantro before serving.
Serve hot as a main dish with rice, crusty bread, or as a side dish alongside other entrees.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
