Jammy zucchini from Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking (page 330) by Nisha Vora

  • garlic
  • zucchini
  • Serves : 4

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turkish-spiced tahini sauce; Mint yogurt sauce; Pomegranate-glazed tofu; Pearl couscous & chickpea salad with preserved lemon; Pasta & chickpeas with fried capers & tomato-shallot butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tacoquokka on April 26, 2026

    Good zucchini recipe but a little too much oil.

  • ravenbrockman on November 12, 2025

    Was skeptical, but very yummy + my toddler LOVED it.

  • dubumandu on September 30, 2024

    I messed up this recipe and it was still amazing. I overcrowded the pan and so didn't get as much browning early, so I upped the heat in the end once everything had cooked down to get a little browning. It was delicious. Next time I'm going to see if a longer cook time and maybe half the amount of oil will work ok.

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