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
salt
-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.
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;)
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