From Sabzi To Poriyal: Indian Regional Zucchini Recipes You Can Try

Zucchini has begun to show up in markets more often nowadays, but for many, it still seems unfamiliar. It appears to be a softer, lighter version of lauki, but it does not always fit easily into everyday cooking. The confusion usually is how to use zucchini in Indian cooking. Unlike other vegetables that have a set way of cooking, zucchini is much more flexible than you think. It soaks up flavours easily, gets cooked quickly, and transforms texture depending on how you use it.

You also do not need to follow any complicated recipes to make something out of it. Across regions, zucchini is used in simple, everyday dishes, sometimes sautéed, sometimes baked, or sometimes added into curries. Once you know how it behaves upon cooking, it becomes one of the most uncomplicated vegetables you can make, and you can adapt the taste. 

Zucchini Sabzi, North India

This is one of the easiest ways to begin with if you are using zucchini for the first time. Cooked like an everyday simple sabzi, it does not feel strange at all. The zucchini turns soft quickly and absorbs spices without requiring much cooking time, as it has high water content. The texture of the sabzi remains light and slightly juicy, and it pairs well with roti or dal, making it a familiar dish.

How To Make:

In a pan, heat oil and add mustard seeds and cumin to it and let them splutter. Add chopped zucchini along with spices such as turmeric, cumin, and red chilli powder and a pinch of salt. Cook on medium heat, while stirring in between, until the zucchini turns soft but still holds its shape. Do not overcook, as it can turn mushy. In the end, garnish with fresh coriander leaves and serve it with hot rotis.

Zucchini Thoran, Kerala

In Kerala, zucchini is added to the loved dish thoran, which is a side dish made by stir-frying finely chopped vegetables, like cabbage, beans, carrot, or beetroot, with a tempering of grated coconut, mustard seeds, curry leaves, and turmeric. Kerala-style zucchini thoran tastes fresh and has a mildly sweet flavour. Although it's a dry dish, the natural moisture content of zucchini saves it from feeling so. It pairs well as a side with rice-based meals.

How To Make:

Heat coconut oil in a pan and add some mustard seeds, and then crackle. Add curry leaves and slit green chillies until they turn aromatic. To this, now add the chopped zucchini and stir-fry on low to medium heat with just a splash of water so that it does not stick to the pan. Once the zucchini turns soft, mix in the freshly grated coconut and salt to taste. Cook for a short span, so that everything gets mixed nicely, then serve.

Zucchini Pachadi, Telangana

Zucchini mixes well with Telangana pachadi, where the focus is on soft textures and balanced flavours. Telangana-style pachadi is fiery, tangy, and has rustic flavour, having tamarind, green or red chillies, coconut, garlic, and cumin seeds as the key elements. To this base,  vegetables like raw mango, tomato, or leafy greens are mixed. The softness of zucchini makes it ideal to blend into pachadi.

How To Make:

For pachadi, cook zucchini lightly and mix with a coconut-tamarind paste. Once cooked, temper it with mustard seeds, curry leaves, and a touch of oil to get authentic flavours.

Also read: Zucchini Vs Cucumber: 5 Key Differences

Zucchini Thepla, Gujarat

Zucchini works well when added to thepla, as it gives moisture and a soft texture to it. Once grated, it mixes nicely into the dough without feeling like a different addition. The flavour remains mild, so that spices like ginger and chilli can shine through. These theplas are prepared the regular way and remain soft for a longer time.

How To Make:

Grate the zucchini and squeeze the excess water if required, so that the dough does not get too sticky. Mix the grated zucchini in whole wheat flour, basic spices, ginger, garlic, and a little yoghurt to make a soft dough. Let the dough rest for a short time so that the flavours settle. After, roll out to make small zucchini theplas in a similar way and cook them on a hot tawa with light oil. 

Zucchini Poriyal, South Indian Style

Zucchini poriyal is one of the easiest ways to cook this vegetable in a classic South Indian style. It is light, lightly spiced, and lets the natural softness of zucchini shine without turning mushy. The addition of coconut gives it a light sweetness and creamy texture, making it feel complete without being too oily or heavy. It pairs well as a side with rice, sambar, or rasam, adding flavour to the meal without overpowering other dishes.

How To Make:

In a pan, heat oil and add mustard seeds, and let them splutter. Add the urad dal, curry leaves, and green chillies, and saute until they bloom. Now add the finely chopped zucchini and cook on medium heat, and let it turn soft without adding too much water, as the zucchini itself releases water. Lastly, season with salt and mix gently so that it doesn’t break down and add freshly grated coconut. Cook for another minute, so that the spices mix and flavours settle.