Ingredients
-
1/4 cup vegetable oil
-
3 garlic cloves, halved
-
2 medium shallots, thinly sliced
-
1 tablespoon minced fresh ginger
-
3 pounds small zucchini, sliced into 1/4-inch-thick rounds
-
1/2 cup chopped dill
-
1 1/2 tablespoons dried pomegranate seeds (see Note), optional
-
Salt
Directions
-
In a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until sizzling, about 1 minute. Add the shallots and cook over moderate heat, stirring, until softened, about 4 minutes. Add the ginger and cook for 2 minutes. Add the zucchini and cook until beginning to brown, about 10 minutes. Stir in the dill and pomegranate seeds and season with salt. Transfer to a bowl and serve.
Notes
Pomegranate seeds are available at Indian markets and from kalustyans.com.