Ingredients with Measurements:
- 2 medium zucchinis, sliced
- 2 medium tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the zucchini and sauté for 5-7 minutes until it starts to soften.
4. Add the tomatoes, salt, black pepper, paprika, cumin, and red pepper flakes. Stir to combine.
5. Pour in the water and lemon juice and stir again.
6. Reduce the heat to medium-low and cover the skillet or wok with a lid.
7. Cook for 10-15 minutes until the vegetables are tender and the sauce has thickened.
8. Remove from heat and stir in the chopped parsley.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 130
Fat: 11g
Carbohydrates: 7g
Protein: 2g
Fiber: 2g
Sugar: 4g
Sodium: 610mg
Substitutions for ingredients:
- You can use any type of onion instead of a regular onion.
- You can use any type of oil instead of olive oil.
- You can use any type of herb instead of parsley.
Variations:
- You can add other vegetables such as bell peppers, eggplant, or mushrooms.
- You can add cooked chicken or beef for a meatier version.
- You can add chickpeas or lentils for a vegetarian version.
Tips and tricks:
- Make sure to slice the zucchini evenly for even cooking.
- Don't overcook the vegetables or they will become mushy.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl or on a plate.
Garnishes:
Sprinkle with additional chopped parsley or a drizzle of olive oil.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Greek salad
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the vegetables are too watery, remove the lid and cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using.
- Cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Qovurma is a traditional Azerbaijani dish that is typically made with meat and vegetables. This vegetarian version is a lighter and healthier take on the classic dish.
Flavor profiles:
Savory, slightly spicy, and tangy.
Serving suggestions:
Serve as a main dish or as a side dish.
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Region: Azerbaijani