Spiced Zucchini & Peas in Tomato Sauce

This Indian-inspired side brings warm spice and bright vegetables together in one pan. Turmeric and cumin bloom in hot oil alongside garlic and red onion, building a fragrant base that coats every piece of zucchini as it softens.

The tomato sauce does double duty here, braising the zucchini until tender while pulling all those spices into a cohesive, saucy finish. Frozen peas go in near the end so they keep their pop and color. A few pinches of cayenne add a slow-building heat that sneaks up after a couple bites.

Don’t rush the initial sauté. Giving the onions, garlic, and celery a full two minutes lets them soften without browning, which keeps the sauce bright rather than muddy. The zucchini should still have a slight bite when the peas go in since it continues cooking in the sauce.

Kitchen Tips

• Cut zucchini into even cubes so everything cooks at the same rate
• Taste the sauce before serving and adjust cayenne. Start with less if you’re heat-sensitive
• Add a squeeze of lemon juice at the end to brighten the flavors
• Leftovers thicken overnight and make a great filling for wraps

Variations

• Stir in chickpeas for a heartier, protein-packed main dish
• Swap zucchini for yellow squash or a mix of both
• Add a splash of coconut milk at the end for a creamier, milder version