Go Back
–+ servings
Best Vegetarian Zucchini Recipes

Best Vegetarian Zucchini Recipes : Zucchini/ Courgette Paratha

A collection of the Best Vegetarian Zucchini Recipes for Breakfast, Main Course, or Desserts using your fresh garden squash harvest.
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Servings: 10 Paratha

Ingredients

  • 1 Medium sized Zucchini
  • 2 cup Whole Wheat Flour
  • 1 teaspoon Red Chilli powder
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Cumin Seeds Jeera
  • ½ teaspoon Asafoetida / Hing
  • Salt
  • Water to knead the dough
  • 1 teaspoon Oil
  • Oil for shallow frying the Parathas.
  • ½ inch Ginger grated Optional and paste can be used too
  • 2 small size Garlic grated Optional and paste can be used too. I have not added
  • Extra dry Whole Wheat flour for rolling out parathas.

Instructions

  • Rinse and pat dry the Zucchini.
    1 Medium sized Zucchini
  • Discard the top and bottom.
  • Grate the zucchini using a small hole grater or a food processor.
    Grated Zucchini.
  • In a big bowl or a food processor add in the Whole wheat flour, Red Chilli Powder, Turmeric Powder, Cumin seeds, grated Ginger, garlic, Asafoetida, and salt.
    2 cup Whole Wheat Flour, 1 teaspoon Red Chilli powder, ½ teaspoon Turmeric powder, ½ teaspoon Cumin Seeds, ½ teaspoon Asafoetida / Hing, Salt, ½ inch Ginger grated, 2 small size Garlic grated
    Ingredients for Zucchini Paratha.
  • Add the grated zucchini and mix everything.
  • Apply a little pressure so that the zucchini mixes in the flour and releases water.
  • Leave this for 15-20 minutes.
  • You might not need any extra water to knead the dough. The water released from zucchini is sufficient.
  • If at all water is required just add a little at a time.
    Water to knead the dough
  • Knead it to a semi-stiff dough or like a paratha dough.
  • Once the dough is kneaded, add 1 teaspoon of oil to smoothen out the dough.
    1 teaspoon Oil
  • Allow the dough to rest for 20-30 mins minimum. The more the better (2-3 hours)
    Dough for Zucchini Paratha in a bowl.
  • Make lime size balls (around 1 inch in dia).
    Courgette paratha ball.
  • Roll this to a 2-inch circle. Spread a drop of oil and seal it.
    Applying oil on a courgette dough ball
  • Use some dry flour when required and roll into paratha (around 4 inches in diameter - size as needed).
    Extra dry Whole Wheat flour for rolling out parathas.
  • Heat a tawa or pan. Grease it with a bit of oil if required.
  • Once hot, turn the flame to medium and put the rolled side down on the pan or tawa.
    Cooking of Squash Paratha on the tava.
  • After 15-20 seconds, flip it.
  • Let it cook on the underside for 45-60 seconds.
    Cooking of the Zucchini paratha on the bottom.
  • Now apply oil and cook on both sides until golden brown.
    Oil for shallow frying the Parathas.
    Cooking of Squash Paratha on the tava.
  • Enjoy it with Pickle / Raita / Chutney or just as is.
    Courgette paratha with tea in a plate.

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • Whole wheat flour can be replaced with gluten-free flour.