Zucchini LaSuzy

This is a creative take on the popular Indian dish lasooni (meaning garlicky), which I’ve named after my creative friend Suzy Becker, New York Times best-selling author-illustrator of All I Need to Know I Learned from My Cat. All I need to know about writing, I learned from Suzy.

SERVES 4

Dressing:  

2 garlic cloves, chopped

¼ small onion, finely chopped

¼ teaspoon allspice 

½ teaspoon cayenne flakes

1 tablespoon fresh lemon or grapefruit juice

1 tablespoon sesame oil

1 tablespoon sesame seed oil

2 zucchinis, thinly sliced lengthwise by hand or with a mandolin

¼ teaspoon salt

Crowning flavor: 

Zest of 1 lemon

½ teaspoon chaat masala

1. Mix dressing in a blender and set aside. 

2. Heat 1 tablespoon of sesame oil in a wide nonstick skillet over medium heat. Add zucchini and turn gently for one minute. Sprinkle with salt. Please don’t overcook.

3. Remove from heat and toss with dressing. Check seasoning.

Crowning flavor: Sprinkle lemon zest and chaat masala.

Cayenne: Cayenne is used in Ayurvedic medicine to treat digestive and circulatory issues, arthritis, and infection. The cayenne flakes include the seeds, which intensify the heat. The heat is believed to stimulate metabolism and support weight loss. Red peppers are also full of vitamins and antioxidants.

Serve alongside Keema Spicy Beef with Quick Onion Pickle