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

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

Peel your zucchini (if necessary) and slice them lengthwise. They shouldn’t be too thin, or they’ll burn. Set aside for a moment.

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

I used a grill pan to cook the zucchini. A frying pan or or pan set under the broiler will also work. If using a broiler, place the oven rack about four inches/10 cm below the heating element. Pour about two tablespoons olive oil on a heavy baking sheet. Heat to high.

For a frying or grill pan, 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 with your clean fingers. Cook about five minutes a side, turning the vegetables over with tongs or a fork.

Transfer the cooked zucchini to a plate or platter.

Add more oil to pan if needed.

Add Chaat masala to the zucchini if needed; 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.