A nearly forgotten country recipe: zucchini slices are cut and sun-dried at summer’s end, then rehydrated and cooked in olive oil during winter. The concentrated flavor of dried zucchini is balanced with tomato and onion for a hearty cold-weather vegetable dish.
Soak the dried zucchini slices in warm water for at least 2 hours, until softened. Drain and squeeze out excess water.
Cook the finely chopped onion in olive oil until softened.
Add the grated tomato and paste and cook for a few minutes.
Add the rehydrated zucchini and water. Simmer over low heat until the liquid is absorbed. The zucchini may retain excess water after soaking, so squeeze it well after draining.
Remove from the heat and let the dish cool to room temperature before serving.
Soak the dried zucchini slices in warm water for at least 2 hours before cooking; the soaking time is not included in the cook time. The slices may hold excess water after rehydrating, so squeeze them well after draining. This recipe contains no common allergens.
Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere. Belirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti. Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım.
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