Zucchini in Olive Oil

This light and healthy zucchini dish is made with olive oil, fresh vegetables, and herbs. It’s easy to prepare and perfect for dinner, especially when served cold or at room temperature.

Ingredients

• 4 medium zucchini
• 1/4 cup olive oil
• 1/2 tablespoon tomato paste
• 1 large onion, chopped
• 1 large tomato, diced
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 bunch fresh dill, finely chopped

Instructions

1. Wash the zucchini and peel them in a striped pattern using a fork (run the fork from top to bottom to create ridges). Cut them into large chunks.
2. Heat olive oil in a wide, deep pan over medium heat. Add the chopped onion and sauté until soft and slightly golden.
3. Stir in the tomato paste and cook for another 1–2 minutes.
4. Add the chopped zucchini and cook, stirring gently for 2–3 minutes.
5. Add the diced tomato, sugar, salt, and pepper. Mix well.
6. Cover the pan with a lid and cook on low heat for about 25–30 minutes, stirring occasionally, until the zucchini is tender but not mushy.
7. Remove from heat and sprinkle with chopped dill. Let it cool before serving.

Tips:

• Don’t overcook the zucchini to keep the texture firm and retain nutrients.
• Let the dish rest after cooking—refrigerate and serve cold for best flavor.
• Sugar enhances the olive oil flavor, a common trick in Mediterranean vegetable dishes.

Serving Suggestion:
Serve cold or at room temperature with extra dill on top. Great with crusty bread or as a side to grilled meats.