Almost Turkish Recipes

Zucchini with Tomatoes (Zeytinyağlı Kabak)

This is a perfect summer time dish with fresh zucchinis and tomatoes. Also, this is a favorite appetizer or hors d'oeuvre (meze) at the pubs and is served cold with Raki.

3 zucchinis, cut zucchinis first into four lengthwise and then in 1 inch slices. In Turkey, people would usually peel zucchinis. Since I used organic zucchinis, I didn't peel them.
2-3 tomatoes, diced or 1 can of petite diced tomato
2 cloves of garlic, sliced
1 onion, chopped
2 carrots, chopped in half rounds
1/3 cup olive oil
1/2 tsp black pepper or 1 tsp peppercorn
2 tsp dried or fresh mint leaves
1/2 cup hot water
crushed red pepper, pepper flakes, spice it up however you want

-Heat the olive oil over medium heat.
-Add onions and garlic, and saute until onions are softened.
-Add carrots and stir for 3-4 minutes.
-Pour in tomatoes and cook until they start to look like a sauce
-Add zucchini, salt, pepper, mint leaves, and water
Cover and cook over low heat for about 30-40 minutes, until zucchini is soft

This dish can be served hot or cold. It goes well with rice, bread, and yogurt.

1 comment:

  1. Just made this dish for lunch. Delicious and easy to make. I spiced it up and served it with rice and barley. I wish I had some Raki to go with it though;)