Kasha with Zucchini


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Kasha is an eastern European dish made from buckwheat groats. This variation goes perfectly with beef and chicken.

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Serving Size / Yield

2 servings


  • cooking spray
  • 1/4 C. frozen chopped onion
  • 2 sm. zucchini, sliced into 1-inch long matchsticks
  • 1/2 C. raw kasha
  • 1 C. low-sodium canned chicken broth
  • freshly ground pepper to taste

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Lightly coat nonstick skillet with cooking spray. Add onion and zucchini and saute over medium-high heat until almost tender, about 3 minutes. Transfer to a plate.

Add kasha to the pan and saute over high heat to toast for 2 to 3 minutes. Lower the heat to medium. Add broth, reserved vegetables and pepper. Bring to a simmer, cover and cook until the liquid has been absorbed, about 15 minutes. Fluff with a fork before serving.

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