Ground meat sautéed with onion and tomato paste meets cubed zucchini in one of the essential everyday dishes of Turkish tables. Cooked until soft in its own juices, this recipe offers a hearty dinner alongside rice or bulgur pilaf.
Heat oil in a pot and add the onion and green pepper; once lightly pinkened, add the ground meat and cook over medium heat until it releases and reabsorbs its liquid.
Add the tomato paste over the ground meat and sauté for 1-2 minutes, then add the grated tomato and cook for a few more minutes.
Add the diced zucchini to the pot, sprinkle with salt and black pepper, cover with a lid, and cook over low heat until the zucchini softens. Caution: the zucchini will release its own liquid, do not add extra water.
Once the zucchini softens and the dish's liquid thickens slightly, remove from heat; serve hot with rice or bulgur pilaf.
Important: Cut the zucchini into large pieces — if chopped too finely, it will fall apart during cooking and thin out the dish. The zucchini's own liquid is usually enough; if you cover the pot and let it cook in its own steam at first, you won't need to add extra water. Leftovers can be kept in a covered container in the fridge for up to 2 days.
Before adding the zucchini, make sure to sauté the ground meat thoroughly until it releases and reabsorbs its liquid; this step deepens the dish's flavor and prevents the zucchini from becoming unnecessarily watery.
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