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5 from 11 votes

Turkish Zucchini Stew Recipe

This Turkish zucchini stew is hearty, healthy and so easy to make. It's made in one pot and is ready in just 30 minutes.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Turkish
Diet: Vegetarian
Servings: 4
Calories: 206kcal

Ingredients

  • 2 zucchinis
  • cup olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • ½ cup medium grain rice
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon salt
  • ½ tsp 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.

Video

Notes

  • You can serve zucchini stew as a main dish with a side of salad or some bread. 
  • Store the leftovers in an airtight container and refrigerate for up to 4 days. 
  • To freeze, place the stew in a freezer safe container and freeze for up to 3 months. To serve, thaw in the fridge overnight or place it in a pot and heat over medium heat. 
  • You can add chopped tomato to this dish as well. 

Nutrition

Calories: 206kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 629mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 259IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 2mg