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1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
3. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more.
4. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
5. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
6. Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro or mint and lemon juice.
VARIATIONS & TIPS
• This recipe is served well over a serving of whole wheat couscous or any other whole grain of your choosing.
• Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you'll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.
• Try spiralizing your zucchini instead of dicing for a fun “twist”.