Zucchini with cumin cream

4 servings

15 minutes

Surprisingly, cumin is very appropriate in this dish, it turns out well. Although I am biased towards cumin and prefer cumin. It is interesting to learn new things from the section, what spices zucchini like and how they can sparkle in a new way :-)

Energy value per serving

• Calories: 171.8
• Proteins: 5.8g
• Fats: 12.8g
• Carbohydrates: 11.2g

Ingredients

• Zucchini: 4 pc
• Lemon: 1 pc
• Vegetable oil: 2 tbsp
• Caraway: 0.5 tsp
• Cream: 0.5 glass
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

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

   Required ingredients:

   • Zucchini: 4 pieces

2. Grate the lemon zest (1 tsp) and squeeze 2 tsp of lemon juice.

   Required ingredients:

   • Lemon: 1 piece

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

   Required ingredients:

   • Caraway: 0.5 teaspoon
   • Lemon: 1 piece
   • Cream: 0.5 glass
   • Ground black pepper:  to taste
   • Salt:  to taste

4. Place zucchini pieces in a pan with sauce, heat on low. Serve warm or cold.

   Required ingredients:

   • Zucchini: 4 pieces
   • Cream: 0.5 glass