Turkish Zucchini Stew Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
206 kcal
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Course
Main Course
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Cuisine
Turkish
Turkish Zucchini Stew Recipe
Description
This Turkish Zucchini Stew starts by slicing fresh zucchini into half moons, which are then cooked in olive oil with chopped onion and minced garlic until softened and translucent. Tomato paste is added to deepen the flavor, followed by rinsed medium-grain rice for a creamy texture once cooked.
The stew is seasoned with Aleppo pepper, salt, and black pepper for gentle heat and balance. Water is added, and the mixture is simmered covered for 20 to 25 minutes until the rice is tender and the stew thickened. A spoonful of yogurt on top adds a tangy creaminess at serving.
This dish can be served as a main with fresh bread or salad, or as a side to complement meat or poultry. The stew stores well refrigerated for up to 4 days and can be frozen for up to 3 months, reheated gently before serving.
Optional additions include chopped tomato for more acidity and extra color. The recipe highlights the use of Aleppo pepper, a distinctive mild chili with fruity undertones, contributing a unique flavor profile.
Ingredients
- 2 zucchini
- 1/3 cup olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1/2 cup medium grain rice
- 1 tsp Aleppo pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water
Instructions
- Wash the zucchini and cut it into half moons.
- Heat the olive oil in a pot over medium heat.
- Sauté onion and garlic until translucent.
- Add the tomato paste and cook for a minute. Add in the zucchini and give it a good stir.
- Rinse the rice under running water a few times.
- Add the rice, salt and pepper. Add the water and stir to combine. Bring to a simmer, cover and cook for 20 to 25 minutes until the rice is cooked.
- Top with yogurt and serve.
Notes
- Serve the zucchini stew alongside salad or bread to complete the meal.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Freeze the stew in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating gently on the stove.
- You can add chopped tomato to the stew for added acidity and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 629mg | 26% |
| Potassium | 383mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 22mg | 24% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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