Afghan · beginner
Afghan Spiced Zucchini Skillet With Garlic Mint Yogurt
Lightly seared zucchini slices stewed gently in a warm garlic tomato reduction and finished with cool garlic mint yogurt sauce.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons of olive oil in a wide skillet over medium heat; sear zucchini rounds for 3 to 4 minutes per side until lightly golden, then set aside.
- 02
Add remaining olive oil to the same skillet and saute chopped onions for 5 minutes until soft.
- 03
Stir in half of the minced garlic, ground coriander, and ground turmeric, cooking for 1 minute until fragrant.
- 04
Pour crushed tomatoes and a quarter cup of water into the skillet; simmer sauce for 5 minutes over medium-low heat.
- 05
Nestle seared zucchini slices back into tomato sauce in a single layer, cover skillet, and simmer gently on low heat for 8 to 10 minutes.
- 06
In a separate bowl, stir together yogurt, remaining minced garlic, half of the dried mint, and a pinch of salt.
- 07
Spread half of garlic yogurt onto a platter, layer zucchini and warm tomato sauce over top, dollop remaining yogurt, and sprinkle with dried mint.
A LITTLE KITCHEN KNOW-HOW
Pan-Sear Simmer Stacking
Browning vegetable rounds first to establish caramelization and structural firmness before finishing in an acidic spiced pan sauce.
Notes from the kitchen
- Sear zucchini in batches if necessary so pieces browned properly rather than steaming in a crowded skillet.
- Use thick strained whole-milk yogurt so garlic mint sauce maintains texture when plated under warm vegetables.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
