I've got about a dozen zucchini recipes that I really like, but would like to add more. Here's one I adapted from Suvir Saran's great cookbook, INDIAN HOME COOKING:
Summer Squash Stir-Fry
(Suvir Saran, p. 85, adapted for 2)
2 tablespoons canola oil
2 teaspoons black mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
2 whole dried red chilies
1/2 fresh hot Serrano chile, chopped
7 fresh or 10 frozen curry leaves
1/8 teaspoon asafetida (optional)
1/8 cup shredded unsweetened coconut (optional)
1 1/4 lbs. zucchini and yellow squash, trimmed, halved lengthwise,
then cut into 1/3-inch-thick slices
1/2 teaspoon salt, or to taste
Combine the oil and the mustard seeds in a large wok or frying pan over medium-high heat. Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1-2 minutes.
Add the cumin seeds, turmeric, dried and fresh chilies, and curry leaves, and the asafetida and coconut if using. (Stand back—the curry leaves spit when they hit the oil.) Turn the heat down to low and cook uncovered, stirring, until the coconut begins to turn golden brown, about 1 minute.
Add the squash and turn the heat back up to medium-high. Stir to coat the squash with the spices. Then cook, stirring often, for 5 minutes.
Add the salt and cook, stirring, until the squash is tender but still has some bite, 3-4 minutes longer. Taste for salt and serve hot.
Yield: 2 servings