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Persian Zucchini Recipe?

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I had the best zucchini ever at a Turkish Restaurant. It was sliced lengthwise about 1/4 inch thick was super tender almost like eggplant. It may have had a bit of bread crumbs and then baked? It had a very slightly spicy taste to it, maybe a bit of mint and maybe also a nutty taste. It was served at room temperature and had so much flavor! It was divine. Does anyone know what this is and how to make it? Thanks for any help!

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  1. 3 medium zucchinis, quartered
    1/2 bunch green onion, finely chopped
    2 tbsp dried mint
    1/2 tsp pepper flakes
    1/2 tsp salt
    1/2 tsp ground black pepper
    1/4 cup olive oil

    -Mix all the ingredients in bowl and place them on an oven sheet.
    -Bake for 25-30 minutes at 400F.
    -Serve hot, warm or room tempertaure.

    3 Replies
    1. re: howchow

      I made courgettes three-ways as an appetizer to take to a dinner party last night, and this was one of the preps. I was lucky to find the pale-colored Lebanese type of zucchini grown by Belle Terre at the Healdsburg farmers market to make this. It was big hit, served at room temp, and couldn't have been easier. Thank you!

      1. re: Melanie Wong

        Glad you enjoyed it - what were the other 2 preps?

        1. re: howchow

          One was my reverse engineering of a warm dip of stewed calabacitas (Mexican-type zucchini) that I was once served at a Mayan restaurant accompanied by tostaditas. I'd say that your recipe and this one were tied in popularity, and one person told me that he didn't like squash but had changed his mind after trying these.

          The third prep was based on this recipe, Salade de Blé Tendre, Courgette et Abricot, where I used the French ronde-type of courgette:
          http://chocolateandzucchini.com/archi...
          This one has some problems. Be sure to salt and drain the grated zucchini before mixing everything together, even though it's not mentioned in the recipe, and probably even better to squeeze it dry. Also, my package of wheatberries said to boil for an hour, not 10 minutes, and ended up taking an hour and 45 minutes to hit al dente. Boiling away that long was not my idea of a good time on a 90 degree day. I used fresh apricots and smoked paprika, and more extra virgin olive oil than called for.

          The three preps offered contrasts in type of zucchini/courgette, serving temperatures (cold salad, room temp Turkish, and hot calabacitas), different green herbs (mint, cilantro, Mexican oregano), different alliums (scallions, garlic, white onion), different capsicums (chile flakes, Spanish smoked paprika, fresh serrano), and different cooking methods (raw, braised and baked).

          I'm going to make your recipe again tonight, a big batch, as it's so good the next day. For the leftovers, I added some dead ripe chopped tomatoes to pick up every bit of flavor from the olive oil and green herbs.