A light Aegean zucchini stew with tomato, pepper, a little rice, olive oil, and fresh dill.
15 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the zucchini into large cubes, and finely chop the onion and peppers.
Soften the onion and peppers in olive oil for 5 minutes.
Add the garlic, tomatoes, salt, and black pepper, then cook for 4 minutes.
Add the zucchini and rinsed rice to the pot, along with half a cup of hot water.
Cook covered for 16 minutes.
Serve warm with dill.
💡 Tip: Do not cut the zucchini too small; it releases water as it cooks and its texture breaks down quickly.
🍽️ Serving suggestion: Serve warm as an olive oil meze with dill and a drizzle of lemon juice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~160
kcal calories
4
g protein
17
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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