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–+ servings
Zucchini stew with tomatoes and herbs in a white pan and a wooden spoon in it.
5 from 1 vote

Zucchini Stew With Tomatoes

By Zerrin & Yusuf
A very light stew with zucchini, onions and tomatoes.
Yields: 4 servings
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PREP 10 minutes
COOK 25 minutes
TOTAL 35 minutes

INGREDIENTS
  

  • 2 tablespoon olive oil
  • 1 medium onion finely chopped
  • 1 tablespoon tomato paste
  • 2 medium zucchini about 1 pound
  • 3 medium tomatoes peeled and chopped
  • 4 cloves garlic chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon thyme
  • ½ teaspoon paprika
  • 1 tablespoon parsley chopped, for garnish

INSTRUCTIONS
 

  • Heat olive oil in a pan. Cook onions until translucent.
  • Reduce the heat and add in tomato paste. Cook it for about a minute, stirring occasionally. Add a splash of water if it gets too dry.
  • Dice the zucchini with their skin. Add them in the pan and cook for 2-3 minutes, stirring occasionally.
  • Put the lid on and let it cook over medium low heat for 5 minutes. 
  • Add in chopped tomatoes, garlic, salt and other spices. 
  • Cook it covered for 20 minutes. 
  • Garnish with parsley before serving.

NOTES

  1. We used diced zucchini but you can just roughly cut them in larger chunks.
  2. Tomato paste and summer tomatoes are important in this recipe for the best flavor. But if you are in a hurry, you can use canned chopped tomatoes.
  3. You can play with the spices if you want.
  4. You can substitute fresh dill or basil for parsley as a garnish.

NUTRITION

Calories: 116kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 337mgPotassium: 585mgFiber: 3gSugar: 7gVitamin A: 1243IUVitamin C: 36mgCalcium: 43mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Side Dish
Cuisine Turkish
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