VEGETARIAN

Zucchini with Cumin Cream

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Surprisingly, cumin works very well in this dish. I have a bit of a bias against cumin and prefer caraway seeds. It's interesting to discover new things about what spices zucchini likes and how they can play a new role :-)

Ingredients

Zucchini - 4 pieces
Lemon - 1 piece
Vegetable Oil - 1 fl oz
Cumin - 0.1 oz
Cream - 4 fl oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the small zucchinis into slices about 5 mm thick and fry them in a pan until cooked. If the vegetables are fresh, you can leave the skin on.

Step 2

Grate the zest of the lemon (1 teaspoon) and squeeze out 2 teaspoons of lemon juice.

Step 3

Toast the cumin seeds for about 1 minute over low heat, stirring. Add the zest and lemon juice, pour in the cream, and cook for 2 minutes until the sauce thickens. Season to taste. Do not boil the sauce, or it will curdle.