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 :-)
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.
- Zucchini: 4 pieces
2
Grate the lemon zest (1 tsp) and squeeze 2 tsp of lemon juice.
- 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.
- 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.
- Zucchini: 4 pieces
- Cream: 0.5 glass