You may want to open the window or turn on the oven fan, depending on your cooking method.

Have a large plate or platter to hand. Line it with paper towels.

If your zucchini are organic, you don’t need to peel them. The choice is yours. Otherwise, you should. I did for this recipe.

Slice zucchini lengthwise into thickish planks. Thin slices will burn. Set aside for a moment.

In a small bowl or dish, mix two teaspoons Chaat Masala and two teaspoons salt per zucchini.

I used a grill pan to cook the zucchini. You can also broil the zucchini. If using a broiler, place the oven rack about four inches/10 cm below the heating element. Line the baking pan with foil or a baking liner if you wish. Pour about two tablespoons olive oil on a heavy baking sheet. Heat to high.

You may need to cook the zucchini in relays.

For frying or grilling, use just enough olive oil to film the pan. Heat it to medium high.

Arrange as many zucchini slices as fit without crowding. Sprinkle the Chaat Masala/salt over zucchini with your clean fingers. Cook about zucchini five minutes a side, turning the vegetables over with tongs or a fork. If you are broiling the zucchini, carefully remove the baking tray from the oven to turn the vegetables. Return tray to oven and broil 3-6 minutes, until vegetables are browned to your liking.

Transfer the cooked zucchini to the plate or platter. Continue cooking if necessary.

Zucchini will hold in a low oven up to 90 minutes. Any leftover vegetables may be refrigerated in a lidded container up to four days. Reheat in a microwave or low oven.

Any leftover spice mixture (I had barely a teaspoon) may be tipped into a small ziploc style bag and used within a month on other vegetables or chicken, pork, or tofu dishes.

Notes:

John and I ate–devoured, really–three zucchini, and we are not big eaters. Zucchini are light, as vegetables go, and you should consider your eaters, what else is being served, and how hungry people are.

Cooking with Chaat masala lends itself to other vegetables. I had one red pepper that needed using up and prepared it this way after cooking the zucchini. Summer squash like crookneck and pattypan are delicious prepared this way, as are firm tomatoes like Roma, Early girl, and green varieties. I am not fond of eggplant, but it would be ideal here.

Chaat Masala is available at Indian markets or may be purchased online. Also see Roopa Gulati’s India: The World Vegetarian for a recipe.