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Turkish Zucchini with Olive Oil

When cooked correctly, olive oil zucchini is a light, refreshing dish enjoyed in both summer and winter. It requires low heat and patience to prevent it from releasing too much water and falling apart.

Ingredients

Ingredients

  • 4 medium zucchinis

  • 1 onion

  • 2 ripe tomatoes (or 1 cup grated tomatoes)

  • 4 tablespoons Sadık Amca Extra Virgin Olive Oil

  • 1 teaspoon salt

  • Half a teaspoon of granulated sugar (optional)

  • Half a teacup of hot water

  • For garnish (optional): dill

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Preparation

Prepare the zucchinis: Wash the zucchinis, peel them partially, and chop them into large rounds or half-moon shapes.

Sauté the onion: Finely chop the onion and soften it in a pot with olive oil over low heat.

Add tomatoes: Add the tomatoes and cook for 3–4 minutes.

Add zucchinis: Add the zucchinis and stir gently. Add salt, sugar, and hot water.

Cook over low heat: Cover and cook over low heat until the zucchinis are tender (25–30 minutes). After removing from heat, let it rest at room temperature.

Preparation Time

10

minutes

Cooking Time

25

minutes

Servings

4

servings

Calories

≈ 140

kcal

Sadık Amca and ÇYDD Collaboration