Zucchini with olive oil (Turkish kitchen meal)

Zucchini with olive oil is one of my favorite dishes in Turkish cuisine. Dishes with olive oil have their own place in my mom's recipes. I am from Mersin which is a port on the Mediterranean coast of southern Turkey. So, my mom’s  recipes are  an authentic Mediterranean experience.

When the name of a dish ends with “with olive oil”, it means that “olive oil” is not used just for describing the type of oil in such dishes, but it is more like cooking and serving methods.
This dishes can be served cold or hot, but mostly in my hometown cold is preferred.


  • 5 medium zucchini, finely chopped
  • 2 medium onion,finely chopped, cut into 1/2" squares 
  • 3 garlic cloves, finely chopped
  • 1 medium size carrot

  • 1 medium capia pepper, finely chopped

  • 4 ripe tomatoes cut in small chunks
  • 3 tablespoon olive oil
  • 1 teaspoon ground black pepper 
  • 5 teaspoon tomato paste
  • 3 teaspoon pepper paste
  • dill (in small quantities)


Heat the olive oil, and sauté the onions and garlic until softened.

Add tomato and pepper paste over onion and garlic.

Add the carrots and continue sautéing. 

Add the zucchini, finely chopped and continue sautéing.

Add the capia pepper , finely chopped and continue sautéing.

Finally add ,tomatoes,  salt, black pepper, small amount of dill  and water if using, cook over low heat until all the vegetables are softened.

Cook over low heat until all the vegetables are softened. Take off the heat and let cool completely. 

 Serve with small amount of uncooked dill.
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