Turkish cuisine · Vegetable Dishes

Zucchini Oturtma

Pan-fried zucchini slices, layered in the oven with tomatoes, onions and peppers and cooked in tomato sauce.

Ingredients · for 4 servings

• 800 g zucchini
• 2 onions
• 2 green peppers
• 4 tomatoes
• 2 tbsp tomato paste
• 3 cloves garlic
• 6 tbsp olive oil
• 1 tsp pul biber (Aleppo pepper)
• 300 ml water
• Salt, pepper

Instructions

1. Wash the zucchini and cut into 1 cm thick slices, lightly salt and drain on kitchen paper for 10 min.; preheat the oven to 200 °C top/bottom heat.
2. Heat 3 tbsp olive oil in a large pan and fry the zucchini slices in batches for 2–3 min. per side until golden brown, then drain on kitchen paper.
3. Cut the onions into fine half-rings, the peppers into strips and two of the tomatoes into cubes; finely chop the garlic and slice the remaining two tomatoes.
4. Heat the remaining olive oil, sauté the onions and peppers for 5–6 min. until soft, add the garlic and tomato paste and roast for 1 min. until it smells deep; stir in the diced tomatoes, water, pul biber, salt and pepper and simmer for 5 min. until a thick sauce forms.
5. Layer the zucchini slices like roof tiles in a baking dish, tuck the tomato slices in between, pour the sauce evenly over the top and bake for 30–35 min. until the surface takes on color and the sauce bubbles at the edge.
6. Let rest for 10 min. so the sauce settles, and serve lukewarm with rice or flatbread.