20 Flavorful Zucchini Recipes Indian Style Delicious

Vibrant, versatile, and utterly delicious, zucchini takes center stage in these 20 Indian-inspired recipes that promise to spice up your mealtime. Whether you’re craving a quick dinner, a seasonal favorite, or a comforting dish with a twist, our roundup has something to delight every palate. Dive into the flavors of India with these zucchini creations and discover your next kitchen favorite!

Zucchini Masala Curry

Ready to spice up your dinner routine? This zucchini masala curry is a game-changer—packed with flavor, easy to whip up, and totally veggie-friendly. You’re going to love how the spices meld together with the zucchini for a dish that’s both comforting and exciting.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (the sweeter, the better in my book)
• 3 garlic cloves, minced (fresh is best, but hey, we’ve all used jarred in a pinch)
• 1 tbsp grated ginger (trust me, it makes a difference)
• 2 tsp garam masala (the heart of this dish)
• 1 tsp turmeric (for that golden hue and earthy flavor)
• 1/2 tsp cayenne pepper (adjust if you’re not into heat)
• 4 medium zucchinis, chopped into 1-inch pieces (no need to peel)
• 1 can (14 oz) diced tomatoes (I like the fire-roasted kind for extra smokiness)
• 1/2 cup coconut milk (full-fat for creaminess)
• Salt to taste (I start with 1/2 tsp and go from there)
• Fresh cilantro for garnish (because presentation matters)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering—about 2 minutes.
2. Add the onion and cook, stirring occasionally, until translucent—5 to 7 minutes. Tip: Don’t rush this step; caramelized onions add depth.
3. Stir in the garlic and ginger, cooking until fragrant—just 1 minute. Tip: Keep the heat medium to avoid burning.
4. Sprinkle in the garam masala, turmeric, and cayenne, stirring to coat the onions. Toast the spices for 30 seconds to unlock their flavors.
5. Toss in the zucchini, stirring to mix with the spices. Cook for 5 minutes, until they start to soften.
6. Pour in the diced tomatoes and their juices, bringing the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally.
7. Reduce the heat to low and stir in the coconut milk. Simmer gently for another 5 minutes. Tip: Don’t let it boil to keep the coconut milk from separating.
8. Season with salt, then taste and adjust if needed. Garnish with cilantro before serving.

Best enjoyed with a side of fluffy basmati rice or warm naan. The zucchini stays slightly firm, offering a nice contrast to the creamy sauce. For a twist, try adding chickpeas for extra protein.

Zucchini Pakora Fritters

Craving something crispy yet healthy? These zucchini pakora fritters are your go-to snack, blending the freshness of zucchini with a spicy kick, all fried to golden perfection.

Ingredients

• 2 medium zucchinis, grated (I like to leave the skin on for extra texture)
• 1 cup chickpea flour (it’s gluten-free and gives a nice crunch)
• 1/2 tsp turmeric powder (for that golden color)
• 1 tsp cumin seeds (they add a lovely aroma)
• 1 green chili, finely chopped (adjust according to your heat preference)
• 1/2 cup fresh cilantro, chopped (because freshness is key)
• 1/2 cup water (or as needed to get the right batter consistency)
• Salt to taste (I start with 1/2 tsp and adjust)
• Oil for frying (I use peanut oil for its high smoke point)

Instructions

1. In a large bowl, combine the grated zucchini, chickpea flour, turmeric powder, cumin seeds, green chili, cilantro, and salt.
2. Gradually add water, stirring until the mixture forms a thick batter. It should coat the back of a spoon.
3. Heat oil in a deep fryer or a heavy-bottomed pan to 350°F. A drop of batter should sizzle immediately.
4. Using a tablespoon, drop small portions of the batter into the hot oil. Don’t overcrowd the pan.
5. Fry for 2-3 minutes on each side or until golden brown and crispy. Tip: Keep the oil temperature steady for even cooking.
6. Remove the fritters with a slotted spoon and drain on paper towels. Tip: They crisp up as they cool, so resist eating them right away.
7. Serve hot with your favorite chutney or yogurt dip. Tip: A squeeze of lemon juice right before serving elevates the flavors.

What makes these fritters special is their crispy exterior giving way to a soft, flavorful center. Perfect for a rainy day or as a party appetizer, they’re sure to disappear fast!

Zucchini Sabzi with Coconut

Oh, you’re going to love this Zucchini Sabzi with Coconut! It’s a vibrant, flavorful dish that’s perfect for those nights when you want something quick yet satisfying. The coconut adds a sweet, nutty flavor that pairs amazingly with the zucchini.

Ingredients

• 2 medium zucchinis, diced (I like them chunky for more texture)
• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1/2 cup shredded coconut (unsweetened is best here)
• 1 tsp mustard seeds (they pop and add a fun crunch)
• 1/2 tsp turmeric powder (for that gorgeous golden color)
• Salt to taste (I usually start with 1/4 tsp and adjust)

Instructions

1. Heat the olive oil in a large pan over medium heat. Tip: Wait until the oil shimmers before adding the mustard seeds.
2. Add the mustard seeds and let them pop for about 30 seconds. You’ll know they’re ready when the popping slows down.
3. Toss in the diced zucchini and turmeric. Stir well to coat everything evenly. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Cook for 5-7 minutes, stirring occasionally, until the zucchini starts to soften but still has a bit of crunch.
5. Sprinkle in the shredded coconut and salt. Mix everything together and cook for another 2 minutes. Tip: Toasting the coconut slightly brings out its flavor.
6. Remove from heat and let it sit for a minute before serving. This allows the flavors to meld together beautifully.

Zucchini Sabzi with Coconut is wonderfully creamy yet crisp, with layers of flavor from the coconut and mustard seeds. Try serving it over a bed of quinoa or with warm naan for a complete meal.

Zucchini Stuffed Paratha

Alright, let’s dive into making something that’s both comforting and a bit adventurous—Zucchini Stuffed Paratha. Imagine biting into a soft, flaky paratha with a surprise filling of spiced zucchini that’s just bursting with flavor. It’s the kind of dish that makes you feel like a kitchen wizard without needing any fancy tools.

Ingredients

• 2 cups whole wheat flour (I like the nutty flavor it adds, but all-purpose works too)
• 1 medium zucchini, grated (about 1 cup, squeeze out the excess water—trust me, it’s a game-changer)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp cumin seeds (they add a lovely crunch and warmth)
• 1/2 tsp turmeric powder (for that golden hue and earthy taste)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• 1/2 cup water (room temp, to bind the dough)
• 2 tbsp ghee (for cooking, because butter makes everything better)

Instructions

1. In a large bowl, mix the whole wheat flour and salt. Gradually add water to form a soft dough. Knead for 5 minutes until smooth. Cover and let it rest for 15 minutes. Tip: The resting time makes the dough easier to roll.
2. Heat olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add the grated zucchini, turmeric, and salt. Cook for 5 minutes, stirring occasionally, until the zucchini is soft and the mixture is dry. Tip: Squeezing the zucchini dry beforehand prevents soggy parathas.
4. Divide the dough into 4 equal parts. Roll each into a ball, then flatten into a small disc.
5. Place a spoonful of the zucchini mixture in the center of a disc. Bring the edges together to seal the filling inside. Tip: A little flour on your hands prevents sticking.
6. Gently roll the stuffed ball into a 6-inch circle, using flour to prevent sticking.
7. Heat a skillet over medium heat. Cook each paratha for 2 minutes on each side, brushing with ghee, until golden brown spots appear.

Kick back and enjoy these parathas hot off the skillet. The outside is crisp and buttery, while the inside is soft and flavorful. Serve them with a dollop of yogurt or your favorite pickle for an extra punch.

Zucchini and Paneer Stir Fry

Let’s talk about a dish that’s as easy to make as it is delicious—zucchini and paneer stir fry. Perfect for those nights when you want something quick, healthy, and packed with flavor.

Ingredients

• 2 cups zucchini, sliced into half-moons (I like them a bit thick for extra crunch)
• 1 cup paneer, cubed (room temp works best for even cooking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp cumin seeds (they add a lovely earthy aroma)
• 1/2 tsp turmeric powder (for that golden hue)
• 1 tsp garam masala (the secret to the dish’s warmth)
• Salt to taste (I start with 1/2 tsp and adjust)
• Fresh cilantro for garnish (because it’s all about the fresh finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the cumin seeds and let them sizzle for about 30 seconds—you’ll know they’re ready when they’re fragrant.
3. Toss in the paneer cubes and stir gently until they’re lightly golden, about 2 minutes per side.
4. Add the zucchini slices, turmeric, garam masala, and salt. Stir well to coat everything evenly.
5. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but still has a bite.
6. Garnish with fresh cilantro right before serving to keep it vibrant.

Perfectly spiced with a hint of earthiness, this stir fry is a textural dream—creamy paneer meets crisp zucchini. Try serving it over a bed of fluffy basmati rice or with warm naan for scooping up every last bit.

Zucchini Kootu with Lentils

Feeling like you need a cozy, nutritious dish that’s easy to whip up? Zucchini Kootu with Lentils is your go-to. It’s a comforting blend of tender zucchini and hearty lentils, spiced just right.

Ingredients

• 1 cup yellow lentils (toor dal) – I find they cook faster and creamier than others.
• 2 medium zucchinis, diced into 1/2-inch cubes – no need to peel, the skin adds nice texture.
• 1 tbsp coconut oil – my favorite for its subtle sweetness.
• 1 tsp mustard seeds – they pop and add a nutty flavor.
• 1/2 tsp turmeric powder – for that golden hue and earthy taste.
• 2 cups water – just enough to cover the lentils and zucchini.
• Salt to taste – I start with 1/2 tsp and adjust.

Instructions

1. Rinse the lentils under cold water until the water runs clear. This removes any dirt and reduces cooking foam.
2. In a medium pot, combine lentils and water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes, stirring occasionally.
3. Add the diced zucchini, turmeric, and salt to the pot. Stir gently to combine. Cover and simmer for another 10 minutes, until zucchini is tender but not mushy.
4. In a small pan, heat coconut oil over medium heat. Add mustard seeds and cook until they start to pop, about 30 seconds. Pour this tempering over the cooked lentils and zucchini, stirring to mix well.
5. Let the kootu sit for 5 minutes off the heat. This allows the flavors to meld beautifully.

Zucchini Kootu with Lentils is creamy with a slight bite from the zucchini. Serve it over steamed rice or with a side of warm chapati for a satisfying meal.

Zucchini Biryani with Basmati Rice

Unbelievably easy and packed with flavor, this Zucchini Biryani with Basmati Rice is your next go-to weeknight dinner. You’ll love how the spices meld with the fresh zucchini, creating a dish that’s both comforting and light.

Ingredients

• 1 cup basmati rice – rinse it until the water runs clear for the fluffiest grains.
• 2 medium zucchinis, diced – I like them chunky for a bit of texture.
• 1 tbsp extra virgin olive oil – my kitchen staple for sautéing.
• 1 tsp cumin seeds – they’ll pop and sizzle, releasing amazing aromas.
• 1/2 tsp turmeric powder – for that golden hue and earthy flavor.
• 1/2 tsp garam masala – the secret to that authentic biryani taste.
• 2 cups water – just enough to cook the rice to perfection.
• Salt to taste – because every great dish starts with seasoning.

Instructions

1. Heat the olive oil in a large pan over medium heat. Tip: Wait until the oil shimmers before adding the cumin seeds.
2. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant.
3. Toss in the diced zucchini and sauté for 5 minutes, until they start to soften. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Sprinkle in the turmeric and garam masala, stirring well to coat the zucchini.
5. Add the rinsed basmati rice to the pan, stirring gently to mix with the zucchini and spices.
6. Pour in the water and add salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on is key to fluffy rice.
7. After 15 minutes, turn off the heat and let the biryani sit, covered, for another 5 minutes to steam.

Ready to serve, this biryani boasts tender zucchini and aromatic, perfectly cooked rice. Try topping it with a dollop of yogurt and a sprinkle of fresh cilantro for an extra layer of flavor.

Zucchini Raita with Yogurt

Just when you think you’ve tried all the zucchini recipes out there, this Zucchini Raita with Yogurt comes along to surprise you. It’s creamy, refreshing, and has just the right amount of crunch.

Ingredients

• 1 medium zucchini, grated (I like to leave the skin on for extra color and nutrients)
• 1 cup plain yogurt (go for full-fat for the creamiest texture)
• 1/2 tsp cumin seeds (toasting them first brings out their nutty flavor)
• 1 tbsp fresh mint, chopped (trust me, it makes all the difference)
• Salt to taste (I start with 1/4 tsp and adjust from there)
• A pinch of cayenne pepper (for a little kick, optional but recommended)

Instructions

1. Start by grating the zucchini. No need to squeeze out the water; it adds to the raita’s texture.
2. In a dry pan over medium heat, toast the cumin seeds for about 30 seconds until fragrant. Let them cool slightly.
3. In a mixing bowl, combine the grated zucchini, yogurt, toasted cumin seeds, chopped mint, salt, and cayenne pepper.
4. Stir everything together gently until well mixed. Taste and adjust the seasoning if needed.
5. Cover and refrigerate for at least 30 minutes before serving. This lets the flavors meld beautifully.

Cool and creamy with a hint of spice, this raita is perfect alongside spicy dishes or as a dip with pita chips. The zucchini adds a fresh crunch that’s unexpectedly delightful.

Zucchini and Potato Curry

Hey, you know those days when you crave something hearty but also packed with veggies? This zucchini and potato curry is your answer. It’s cozy, flavorful, and just the thing to whip up when you’re in the mood for something comforting yet healthy.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow works great for sweetness)
• 3 garlic cloves, minced (fresh is best here)
• 1 tbsp ginger, grated (keep it peeled in the freezer for easy grating)
• 2 medium zucchinis, chopped into half-moons (about 2 cups)
• 2 large potatoes, diced (I like Yukon Gold for their buttery texture)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 2 tbsp curry powder (adjust based on your spice love)
• 1 tsp salt (start with this, you can always add more)
• 1 cup water (for the perfect curry consistency)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, cooking until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Toss in the garlic and ginger, stirring for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the zucchini and potatoes, stirring to coat them in the onion mixture. Cook for 5 minutes to slightly soften.
5. Pour in the coconut milk, curry powder, salt, and water. Stir well to combine.
6. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until potatoes are tender. Tip: Stir occasionally to prevent sticking.
7. Once done, taste and adjust seasoning if needed. Tip: A squeeze of lime juice can brighten the flavors.

Just like that, you’ve got a curry that’s creamy, with tender veggies and a warmth that hugs you from the inside. Serve it over steamed rice or with naan for scooping up every last bit.

Zucchini Chutney with Mint and Coriander

Oh, you’re going to love this zucchini chutney with mint and coriander. It’s fresh, zesty, and packs a punch of flavor that’ll brighten up any meal. Perfect for those summer BBQs or as a vibrant addition to your sandwich.

Ingredients

• 2 cups grated zucchini (trust me, fresh is best here)
• 1/2 cup fresh mint leaves (the more, the merrier for that cool kick)
• 1/2 cup fresh coriander leaves (stems are fine, they add texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tsp cumin seeds (toasted lightly for extra aroma)
• 1/2 tsp salt (I like sea salt for its mild flavor)
• 1 green chili (adjust to your heat preference)

Instructions

1. Heat the olive oil in a pan over medium heat. Wait until it shimmers slightly.
2. Add the cumin seeds to the oil. Let them sizzle for about 30 seconds until fragrant.
3. Toss in the grated zucchini. Stir occasionally, cooking for 5 minutes until it softens.
4. Meanwhile, blend the mint, coriander, lemon juice, salt, and green chili into a coarse paste. A little water helps if it’s too thick.
5. Combine the herb paste with the cooked zucchini in the pan. Mix well and cook for another 2 minutes.
6. Remove from heat and let it cool to room temperature. This lets the flavors meld beautifully.

Mmm, this chutney is a texture dream—creamy yet with a bit of crunch from the zucchini. The mint and coriander make it refreshing, while the chili adds just enough heat. Try it slathered on grilled chicken or as a dip with crispy pita chips.

Zucchini Kofta in Tomato Gravy

Oh, you’re going to love this zucchini kofta in tomato gravy—it’s a cozy, flavorful dish that’s perfect for when you want something a little different but totally comforting.

Ingredients

• 2 medium zucchinis, grated (squeeze out the excess water—trust me, it makes a difference)
• 1/2 cup chickpea flour (this is my secret for extra crispiness)
• 1 tsp cumin seeds (toasted lightly for that smoky hint)
• 1/2 tsp turmeric powder (for that golden color)
• Salt to taste (I like to start with 1/2 tsp and adjust)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 large onion, finely chopped (the sweeter, the better)
• 2 garlic cloves, minced (fresh is best here)
• 1 can (14 oz) crushed tomatoes (I swear by San Marzano for their sweetness)
• 1 tsp garam masala (adds a warm depth)
• 1/2 cup water (to adjust the gravy consistency)
• Fresh cilantro for garnish (because it’s not just pretty, it’s tasty)

Instructions

1. In a bowl, mix grated zucchini, chickpea flour, cumin seeds, turmeric, and salt until well combined.
2. Heat olive oil in a pan over medium heat. Form the zucchini mixture into small balls and fry until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan—work in batches if needed.
3. In the same pan, sauté onion and garlic until soft and golden, about 5 minutes. Tip: Lower the heat if they start to brown too quickly.
4. Add crushed tomatoes and garam masala, simmer for 10 minutes. Stir occasionally to prevent sticking.
5. Gently add the fried koftas to the gravy, pour in water, and simmer for another 5 minutes. Tip: The koftas will soak up some gravy, so don’t skip the water.
6. Garnish with fresh cilantro before serving.

You’ll love how the koftas are tender inside with a slight crunch outside, swimming in a rich, tangy tomato gravy. Serve it over steamed rice or with warm naan for a meal that’ll have everyone asking for seconds.

Zucchini Upma with Semolina

Feeling like you need a quick, wholesome breakfast that’s a breeze to whip up? Zucchini Upma with Semolina is your go-to dish, blending the goodness of veggies with the comfort of semolina in minutes.

Ingredients

• 1 cup semolina – I like to toast it lightly for a nutty flavor.
• 2 tbsp extra virgin olive oil – my kitchen staple for that rich taste.
• 1 medium zucchini, diced – about 1.5 cups, for that fresh crunch.
• 1/2 tsp mustard seeds – they pop and add a fun texture.
• 1/4 cup chopped onions – because everything starts with onions, right?
• 1 green chili, finely chopped – adjust to your heat preference.
• 2 cups water – room temp works best to avoid clumping.
• Salt to taste – I usually start with 1/2 tsp.
• A handful of cilantro leaves – for that fresh finish.

Instructions

1. Heat the olive oil in a pan over medium heat. Tip: The oil should shimmer but not smoke.
2. Add mustard seeds. Wait until they start popping, about 30 seconds.
3. Toss in the onions and green chili. Sauté until onions turn translucent, roughly 2 minutes.
4. Add the diced zucchini. Cook for another 2 minutes, stirring occasionally.
5. Pour in the semolina. Toast it with the veggies for about 3 minutes, stirring constantly to avoid burning. Tip: This step enhances the flavor.
6. Slowly add water, stirring continuously to prevent lumps. Tip: A whisk can help achieve a smoother texture.
7. Season with salt. Cook for 5 minutes or until the upma pulls away from the sides of the pan.
8. Garnish with cilantro before serving.

Perfectly fluffy with a hint of crunch from the zucchini, this upma is a delight. Try it with a dollop of yogurt or a sprinkle of grated cheese for a twist.

Zucchini and Spinach Dal

Craving something cozy yet packed with nutrients? This zucchini and spinach dal is your go-to for a comforting bowl that’s both hearty and healthy.

Ingredients

• 1 cup red lentils (they cook faster and blend beautifully into the dal)
• 2 tbsp extra virgin olive oil (my favorite for its fruity notes)
• 1 medium zucchini, diced (about 2 cups, for a nice crunch)
• 2 cups fresh spinach (packed, it wilts down to just the right amount)
• 1 tsp cumin seeds (toasted, they add a nutty depth)
• 1/2 tsp turmeric powder (for that golden hue and earthy flavor)
• 4 cups water (adjust based on how thick you like your dal)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Rinse the red lentils under cold water until the water runs clear. This removes any debris and excess starch.
2. In a large pot, heat the olive oil over medium heat. Add the cumin seeds and toast for about 30 seconds, until fragrant. Tip: Keep an eye on them to prevent burning.
3. Add the diced zucchini to the pot. Sauté for 3-4 minutes, until slightly softened. Tip: Don’t overcook; you want a bit of bite.
4. Stir in the turmeric powder, then add the rinsed lentils and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, stirring occasionally.
5. Add the spinach and salt. Stir until the spinach wilts, about 2 minutes. Tip: Fresh spinach adds a vibrant color and freshness.
6. Check the consistency. If it’s too thick, add a bit more water. Cook for another 2 minutes, then remove from heat.

Now you’ve got a dal that’s creamy from the lentils, with pops of zucchini and a hint of earthiness from the spinach. Serve it over rice or with a side of warm naan for a complete meal.

Zucchini Bhaji with Besan

Hey there! If you’re looking for a crispy, flavorful snack that’s surprisingly easy to whip up, you’ve got to try this zucchini bhaji with besan. It’s the perfect way to use up that summer zucchini bounty, and trust me, it’s addictive.

Ingredients

• 2 medium zucchinis, thinly sliced (I like them about 1/4 inch thick for the perfect crunch)
• 1 cup besan (gram flour) – it’s my favorite for its nutty flavor and great texture
• 1/2 tsp turmeric powder (for that gorgeous golden color)
• 1 tsp red chili powder (adjust if you’re not into too much heat)
• 1/2 tsp cumin seeds (they add a lovely little pop of flavor)
• 1/4 cup water (room temp is fine, no need to fuss)
• Salt to taste (I usually start with 1/2 tsp and adjust)
• Oil for frying (I swear by peanut oil for its high smoke point)

Instructions

1. In a large bowl, mix besan, turmeric powder, red chili powder, cumin seeds, and salt.
2. Gradually add water to the dry ingredients, stirring until you have a smooth, thick batter. Tip: The batter should coat the back of a spoon; if it’s too thin, add a bit more besan.
3. Heat oil in a deep pan over medium heat until it reaches 350°F. Tip: A drop of batter should sizzle and rise to the surface immediately when the oil is ready.
4. Dip zucchini slices into the batter, ensuring they’re fully coated, then gently drop them into the hot oil. Tip: Don’t overcrowd the pan; fry in batches for even cooking.
5. Fry each side for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Perfectly crispy on the outside with a tender, flavorful zucchini inside, these bhajis are a dream. Serve them hot with a side of mint chutney or just enjoy them as is – they’re that good.

Zucchini Pulao with Spices

You’ve probably got a zucchini or two sitting in your fridge right now, begging to be used. Let’s turn them into something magical with this Zucchini Pulao with Spices. It’s the perfect way to spice up your weeknight dinner routine.

Ingredients

• 1 cup basmati rice – rinse it until the water runs clear for the fluffiest grains.
• 2 medium zucchinis, diced – I like them chunky for a bit of texture.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp cumin seeds – they’ll pop and sizzle, releasing amazing aromas.
• 1/2 tsp turmeric powder – for that golden hue and earthy flavor.
• 1/2 tsp red chili powder – adjust if you’re not into heat.
• 2 cups water – hot water speeds up cooking.
• Salt to taste – because, well, flavor.

Instructions

1. Heat the olive oil in a deep pan over medium heat. Tip: Wait until the oil shimmers before adding the cumin seeds.
2. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Toss in the diced zucchinis and sauté for 2 minutes. They should soften slightly but still hold their shape.
4. Stir in the turmeric and red chili powder, coating the zucchinis evenly. Tip: This step blooms the spices, deepening their flavors.
5. Add the rinsed basmati rice to the pan, gently mixing it with the zucchinis and spices.
6. Pour in the hot water and season with salt. Tip: Using hot water prevents the rice from becoming mushy.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. No peeking!
8. After 15 minutes, turn off the heat and let the pulao sit, covered, for another 5 minutes. This allows the rice to steam perfectly.
9. Fluff the pulao with a fork before serving.

Best enjoyed hot, this Zucchini Pulao is a fragrant, fluffy dish with just the right amount of spice. Serve it with a dollop of yogurt or a side of crispy papadums for an extra crunch.

Zucchini and Carrot Thoran

Perfect for those days when you’re craving something light yet flavorful, this Zucchini and Carrot Thoran is a veggie-packed dish that’s as easy to make as it is delicious. You’ll love how the spices bring out the natural sweetness of the vegetables.

Ingredients

• 2 cups grated zucchini (I like to leave the skin on for extra color and nutrients)
• 1 cup grated carrot (the fresher, the crunchier the thoran will be)
• 1 tbsp coconut oil (extra virgin olive oil works too, but coconut oil gives it that authentic taste)
• 1 tsp mustard seeds (they pop and add a nice texture)
• 1/2 tsp turmeric powder (for that golden hue and earthy flavor)
• 2 green chilies, finely chopped (adjust according to your heat preference)
• 1/2 cup grated coconut (unsweetened, please)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the coconut oil in a pan over medium heat until it’s shimmering but not smoking.
2. Add the mustard seeds and wait for them to pop, about 30 seconds. This is your cue to add the next ingredients.
3. Toss in the green chilies and sauté for a minute until they’re slightly softened.
4. Stir in the grated zucchini and carrot, mixing well to coat them with the oil and spices.
5. Sprinkle the turmeric powder and salt over the vegetables, stirring to distribute evenly.
6. Cover the pan and let the vegetables cook on low heat for about 5 minutes. You want them tender but still with a bit of crunch.
7. Uncover, add the grated coconut, and mix thoroughly. Cook for another 2 minutes to let the flavors meld.
8. Turn off the heat and let the thoran sit covered for a couple of minutes before serving. This little wait makes a big difference in flavor.

Out of the pan, this thoran is a vibrant mix of textures—soft zucchini, slightly crunchy carrots, and the occasional pop of mustard seeds. Serve it alongside steamed rice or as a filling for wraps for a quick, nutritious meal.

Zucchini Kadhi with Gram Flour

Unbelievably easy and comforting, this Zucchini Kadhi with Gram Flour is your go-to for a quick, nutritious meal. You’ll love how the zucchini adds a fresh twist to the classic kadhi.

Ingredients

• 1 cup yogurt (I always go for full-fat for that creamy texture)
• 2 tbsp gram flour (this is the secret to thickening the kadhi just right)
• 1 medium zucchini, diced (about 1.5 cups, and yes, the skin stays on for extra nutrients)
• 1 tbsp ghee (or butter if you’re out, but ghee adds a richer flavor)
• 1 tsp cumin seeds (they’re tiny but pack a punch)
• 1/2 tsp turmeric powder (for that golden color and earthy taste)
• 1/2 tsp red chili powder (adjust if you’re not into heat)
• 2 cups water (filtered tastes best, in my opinion)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. In a bowl, whisk together yogurt and gram flour until smooth. This prevents lumps in your kadhi.
2. Heat ghee in a pan over medium heat. Add cumin seeds and wait until they sizzle, about 30 seconds.
3. Stir in diced zucchini, turmeric, and red chili powder. Cook for 2 minutes, just until the zucchini starts to soften.
4. Pour in the yogurt mixture and water, stirring constantly to combine. Tip: Keep the heat medium to avoid curdling.
5. Bring to a gentle boil, then reduce heat to low. Simmer for 10 minutes, stirring occasionally. The kadhi will thicken slightly.
6. Season with salt, simmer for another 2 minutes. Tip: Taste and adjust salt or spices now.
7. Turn off the heat and let it sit for 5 minutes. This lets the flavors meld together beautifully.

Fluffy and fragrant, this kadhi pairs wonderfully with steamed rice or warm rotis. The zucchini stays slightly crisp, adding a nice texture contrast to the creamy gravy. Try topping it with fresh cilantro for a pop of color and freshness.

Zucchini and Peas Curry

Just when you think summer veggies can’t get any better, along comes this zucchini and peas curry to prove you wrong. It’s light, flavorful, and the perfect way to use up that garden bounty.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large zucchini, diced into 1/2-inch pieces (no need to peel, the skin adds nice color)
• 1 cup frozen peas (thawed, but straight from the freezer works in a pinch)
• 1 small onion, finely chopped (yellow onions are my preference for sweetness)
• 2 cloves garlic, minced (fresh is best here, but hey, we’ve all used the jarred kind)
• 1 tbsp curry powder (adjust based on your heat preference)
• 1/2 tsp salt (I like to start with this and adjust later)
• 1/2 cup coconut milk (full-fat for creaminess, but light works too)
• 1/2 cup vegetable broth (homemade if you have it, but store-bought is fine)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the onion and garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Stir in the curry powder and salt, cooking for 1 minute to bloom the spices. Your kitchen should smell amazing right now.
4. Add the zucchini, stirring to coat with the spice mixture. Cook for 5 minutes, until the zucchini starts to soften.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Tip: Keep the heat medium-low to prevent the coconut milk from separating.
6. Add the peas, simmering for another 3 minutes until everything is heated through. Tip: Taste and adjust salt if needed here.

This curry is wonderfully creamy with a slight crunch from the zucchini. Serve it over a bed of fluffy rice or with some warm naan to scoop up all that delicious sauce.

Zucchini Stuffed Bell Peppers

Wow, have you ever found yourself staring at a bunch of bell peppers and zucchini, wondering what to do with them? Let me introduce you to a dish that’s as colorful as it is delicious—zucchini stuffed bell peppers. It’s the perfect way to use up those summer veggies, and trust me, it’s a crowd-pleaser.

Ingredients

• 4 large bell peppers (any color, but I love the rainbow effect)
• 2 cups grated zucchini (squeeze out the excess water for the best texture)
• 1 cup cooked quinoa (for a protein boost, or rice works too)
• 1/2 cup shredded mozzarella cheese (because everything’s better with cheese)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (or fresh minced garlic if you’re feeling fancy)
• 1/2 tsp salt (I like sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures everything cooks evenly.
2. Cut the tops off the bell peppers and remove the seeds. A sharp knife makes this easier.
3. In a skillet, heat the olive oil over medium heat. Add the grated zucchini and sauté for about 5 minutes, until it’s slightly softened. Tip: Don’t overcrowd the pan to get a nice sauté.
4. Stir in the cooked quinoa, garlic powder, salt, and black pepper. Mix well to combine all the flavors.
5. Stuff each bell pepper with the zucchini-quinoa mixture. Pack it in there, but don’t overfill.
6. Sprinkle the shredded mozzarella on top of each stuffed pepper. Cheese makes everything better, right?
7. Place the peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden. Tip: Check at 25 minutes to avoid overcooking.
8. Let them cool for a few minutes before serving. They’re hot!

Ready to dig in? These zucchini stuffed bell peppers are a delightful mix of textures—crunchy pepper, soft filling, and melty cheese. Serve them with a side salad for a complete meal, or enjoy them as is for a satisfying vegetarian dinner.

Zucchini and Tomato Rasam

Kickstart your meal with this comforting Zucchini and Tomato Rasam, a dish that’s as nourishing as it is flavorful. You’ll love how the zucchini adds a subtle sweetness, balancing the tangy tomatoes perfectly.

Ingredients

• 2 medium zucchinis, diced (I like them chunky for more texture)
• 4 ripe tomatoes, chopped (the juicier, the better for this rasam)
• 1 tbsp ghee (or butter for a richer taste)
• 1 tsp mustard seeds (they pop beautifully in hot ghee)
• 1/2 tsp turmeric powder (for that golden hue and health kick)
• 1 tsp rasam powder (homemade or store-bought, both work)
• 4 cups water (filtered tastes best)
• Salt to taste (I start with 1/2 tsp and adjust)
• A handful of cilantro, chopped (for that fresh finish)

Instructions

1. Heat the ghee in a large pot over medium heat until it’s shimmering.
2. Add the mustard seeds and wait for them to pop, about 30 seconds. This releases their nutty flavor.
3. Toss in the diced zucchini and sauté for 5 minutes until they start to soften. Stir occasionally to prevent sticking.
4. Add the chopped tomatoes, turmeric, and rasam powder. Cook for another 5 minutes, until the tomatoes break down.
5. Pour in the water and bring the mixture to a boil. Then, lower the heat and simmer for 10 minutes. The rasam should slightly thicken.
6. Season with salt, stir well, and turn off the heat. Garnish with fresh cilantro before serving.

Serve this rasam piping hot with steamed rice or enjoy it as a soothing soup. The zucchini keeps its bite, offering a nice contrast to the silky tomato broth. Sprinkle some extra cilantro on top for a burst of color and flavor.

Summary

Your culinary adventure with zucchini just got a whole lot tastier with these 20 Flavorful Zucchini Recipes Indian Style Delicious! Whether you’re a seasoned chef or a curious newbie, there’s something here to spice up your meals. Don’t forget to leave a comment with your favorite dish and share the love (and this article) on Pinterest. Happy cooking!