Lemon Zucchini in Olive Oil

Zeytinyağlı Ekşili Kabak

Vegetables cooked in olive oil form an important part of Turkish kitchen. The vegies are well-cooked in that some may find them overcooked, but in the process, the juices are released in the olive oil and provide great flavours when combined with herbs, spices or lemon juice (as in this case). In this dish, zucchinis and lemon juice go well together forming a sour olive oil dish. Worth a try, and best served with white rice. The recipe comes from one of my cookbooks in Turkish.

I used half of the ingredients, as one kilo makes plenty. This dish can be served warm, or cold - straight from the fridge.

1 kilo zucchini (courgette)

1 cup olive oil

2 brown onions

1 or 2 green peppers

1 clove of garlic

2 tomatoes

juice of a lemon

1/2 teasp sugar

1/4 teasp salt (or to taste)

1/2 cup of fresh flat-leaf parsley, chopped

1. Wash, peel and chop zucchinis into cubes. Chop all vegetables including garlic.

2. Brown the onions until light golden. Add the green peppers. When the peppers are lightly fried, add the garlic and tomatoes. Let it simmer for a few minutes. Then add the zucchinis. Close the lid of the pot, and let it cook until zucchinis change colour from bright into dull green. If necessary, add some water (or shorten the cooking time by using microwave oven)*.

3. Add the lemon juice, sugar and salt. Let it cook for a few minutes. Check for seasoning. Add parsley, stir and let it rest for 5 minutes before serving.

* Zucchinis take a long time to cook! If you are short for time, pre-cook them in the microwave oven. Simply add 3 tablespoons of water into a bowl suitable for microwave along with the zucchinis, cover, and cook for 7 minutes on High (100%). Then proceed with the recipe.