This Foca-style vegetable dish slowly cooks zucchini with olives and onion into a soft olive-oil plate.
12 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the zucchini into large half-moons and cut the onion into thin piyaz-style strips.
Soften the onion in olive oil for 5 minutes.
Add the zucchini, olives, garlic, and grated tomato to the pan.
Cook covered over low heat for 18 minutes.
Open the lid and reduce the juices for 3 minutes so the zucchini does not collapse into puree; serve with olive oil.
💡 Tip: Leaving the peels thinly on gives the zucchini a firmer appearance.
🍽️ Serving suggestion: Serve warm or cold with dill and olive oil.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~154
kcal calories
3
g protein
14
g carbs
9
g fat
6.7g
Sugar
4g
Fiber
294.1mg
Sodium
2.1g
Saturated 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.
Moderate satiety, fine between meals
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