A potpourri of Asian spices and aromatics really jazzes up zucchini - or many other vegetables for that matter, such as green beans, okra, or eggplant. The dish is delicious served hot or at room temperature.
Place a large skillet over medium-high heat; when hot, add the oil and mustard seeds to the dry skillet. Cover the pan with a lid, and cook until the seeds pop, about 1 minute.
Uncover the pan and add the cumin, turmeric, coriander, garam masala, and onion; cook, stirring frequently, until the onion is soft, about 5 minutes. Add the ginger, garlic, and zucchini, and stir-fry until the zucchini is crisp-tender, 3 to 5 minutes. Add the chili and cook another minute. Season to taste with salt.