Last week McCormick presented the 2012 Flavor Forecast to the members of Home Economists in Business, HEIB for short. The forecast highlights six themes in flavor trends for the new year and it calls out veggies as one of the top trends. With the popularity growth of farmers markets, CSAs, and home vegetable gardens, consumers learned what fruits and veggies should taste like and they want more.
Another hot flavor trend: bold flavors without the fat and calories. Cinnamon water is gaining popularity as an alternative to coffee or soda and bold spices are a great alternative to butter and salt.
I decided to combine both of these trends and make curry spiced zucchini. It has quickly become my favorite vegetable side dish and I make it often. The recipe is simple and easy to do either in a skillet or the oven.
Curry Spiced Zucchini
3-4 green zucchini, sliced into rounds
1 tsp vegetable oil
2 tsp Exotic Blend*
Salt & pepper
In a large bowl, combine zucchini slices and vegetable oil, coating each piece lightly. Add spices, salt, and pepper and combine to coat.
To bake: Preheat oven to 400 degrees. Bake for 15-20 minutes or until softened, tossing once.
To pan cook: Heat a large skillet or wok over medium high heat and add zucchini. Cook until lightly browned on each side and tender in the middle.
Season with additional salt and pepper as needed and enjoy alongside a main meal.
*The Exotic Blend is from local Chef Sameh Wadi’s Spice Trail Collection and is a blend of sumac, saffron, cardamom and bay leaves.
Crystal Grobe writes the Bite of Minnesota blog as well as Cafe Cyan.