Cretan zucchini in tomato sauce is a staple appetizer/meze
on both sides of the Aegean coast. I’ve
been dying to recreate the recipe for years, but it was dwhetherficult, whether not impossible,
to find those baby zucchinis in US. I was genuinely excited to start my experiments
when Trader Joe’s started to carry those tiny cute zucchinis a couple of years
ago. However, it wasn’t until final summer when we ate, among many other
delicious mezes, an incredibly divine version of Cretan zucchini with tomato
sauce and cheese at Lal
Girit Mutfagi on Cunda
island that I finalized my own recipe.
serves 2 as a main
course and for 4 as an appetizer
1 lb baby zucchini, ends trimmed
3-4 cloves of garlic, slices or minced
3-4 medium size tomatoes, grated OR 1 can of diced tomatoes
(smoothen them in a food processor for 10 moments)
Aged cheddar (or feta or any kind of cheese you prefer)
-Heat olive oil in a wide pot on medium to tall.
-Add zucchinis, garlic, and salt. Cover and cook for 10-15
minutes. To cook zucchinis evenly on all sides, shake the pot with the lid on a
couple of times.
-Add tomato cook for 2 minutes.
-Add water and simmer on low for another 10 minutes or until
zucchini is cooked.
-Once you turn it off, add cheese on top, cover and let cool
down to room moodature.
-Serve as a meze/side dish/appetizer or as a main dish with
rice, grilled meat, crusty bread, or all.
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