When fresh produce is at its peak, often the simplest preparation is the best. Briefly saute zucchini with garlic, whole cumin seeds, and Nigella seeds or kalonji, also known as black cumin, black caraway, or black onion seeds. Add some zucchini flowers if you have them on-hand. Adorn with fresh mint, tarragon, or basil. Serve warm or room temperature as a main dish with some grains, as a topping for any kind of pasta, or as a bed for grilled meat, fish, poultry. This fresh vegetable mix is addictively good!
4 servings. Cooking time is 10 to 12 minutes.
2 pounds (910 g) summer squash (any kind of green, yellow) (8 cups or 1.90 liters volume when sliced)
2 tablespoons (30 ml) extra-virgin olive oil and/or sunflower oil
2 tablespoons (1 ounce or 28 g) unsalted butter, optional
Whole garlic cloves, crushed
1 teaspoon (5 ml volume) whole cumin seeds
– add sliced raw summer squash –
Salt to taste, and to extract juices from squash
Water or vegetable broth as needed
12 fresh zucchini flowers, optional
1 teaspoon (5 ml volume) kalounji seeds
Garnish: Fresh mint leaves, or tarragon, or basil
Trim off the ends of the zucchini, cut into thin slices. Over medium heat, warm the oil and melt the butter in a broad pan. Add the garlic and cumin seeds and heat until fragrant. Increase the heat to high, add the sliced zucchini, and salt to taste. Saute for a few minutes on each side until the zucchini softens, keep it moist by adding a spoonful or water or broth as needed. Near the end of sauteing, add the zucchini flowers and kalounji seeds, stir, then turn off the heat. Transfer to a serving bowl and garnish with fresh herbs.