Summer Zucchini Stir-Fry

Ingredients:

• 3 medium zucchinis, sliced into half-moons
• 1 red bell pepper, sliced into thin strips
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon black seed (Nigella sativa), optional
• 1 teaspoon dried oregano or Italian seasoning
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for a tangy kick)
• Fresh basil or parsley for garnish

Instructions:

1. Prepare the veggies: Slice the zucchinis into half-moons, bell pepper into thin strips, and onion into rings or slices.
2. Sauté: Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 2-3 minutes until it softens.
3. Garlic and spices: Add the minced garlic, black seed (if using), and stir for about 30 seconds until fragrant.
4. Cook the zucchini: Add the zucchini and bell pepper to the skillet. Season with oregano, salt, and pepper. Stir everything together and cook for 5-7 minutes until the zucchini is tender but still slightly firm.
5. Finish: Drizzle with lemon juice for a fresh, bright flavor. Garnish with freshly chopped basil or parsley.
6. Serve: Serve warm as a side dish or over a bed of quinoa or rice for a light meal.

Optional Add-ins:

• Add a sprinkle of grated Parmesan or feta cheese before serving.
• For protein, toss in cooked shrimp, grilled chicken, or chickpeas.

This zucchini stir-fry is light, flavorful, and perfect for summer, with an optional boost from Nigella seeds! Enjoy cooking it all season long!