This recipe evokes directly to my childhood. It was my favorite food, and my mother prepared it masterfully with a variant of round zucchini . In Argentina, the huge mass of immigration in turbulent times of the twentieth century has left a great cultural mix and an immense culinary heritage, including Turkish food.
Ingredients for 4-6 people
- 1kg of zucchini without stem.
- 2 tomatoes cut into slices.
- 150 ml of extra virgin olive oil.
- 300 ml of water.
- 1 teaspoon of sugar
- Salt to taste.
For the filling
- 350 g of onion cut into rings.
- 3 tablespoons of extra virgin olive oil.
- 2 cloves of garlic, large, chopped.
- 1 handful of chopped parsley
- 350 g of tomato without seeds and diced.
Preparation in 4 steps
- Wash the zucchini, dry them and let them drain for about 30 minutes so they are tender.
- Prepare the filling. Heat the olive oil in a large skillet over medium heat and sauté the onion rings until tender but not browned. Add the garlic and stir 1 more minute. Remove the pan from the heat and add the tomato and parsley. Add salt to taste and stir.
- Make a hole in the end of a zucchini and, carefully, remove the pulp trying not to pierce the skin. Fill the zucchini with the onion and tomato mixture.
- Place the tomato slices in a large saucepan and place the zucchini on top. Mix the olive oil with 300 ml of water, sugar and a little salt. Cover the saucepan hermetically and let it simmer 1 and 1/2 hour until tender. Serve at room temperature.