Zucchinis in Israel are delicious throughout the year and abundant in the summer. When cooked they add a magical flavor to the meal, which does not necessarily require meat to be rich in taste and texture.
Many Italians grow zucchinis at home where they reach the height of two-story buildings. The zucchinis' taste is powerful and the Italians chop them up roughly, don't peel them and put them in a pot with celery, onion, and parsley. We then add unevenly chopped tomatoes and olive oil to seal the meal.
The Italians do not spice this dish but anyone who wishes is welcome to do so. From our experience, the recommended spiciness is green peppers or green Tabasco sauce.
Ingredients:
- 10 large zucchini, washed and chopped
- 4 onions
- A jar of canned red peppers with the juices
- Canned grape leaves
- 2 peeled and grated carrots
- A bottle of canned tomato puree
- 5 tablespoons of virgin olive oil
- A handful of raisins
- Salt and pepper to taste
- 1/4 cup of sugar, honey, date honey, or maple for sweetness
- A spoonful of sweet paprika
- About 10 washed and chopped celery leaves
- Water for cooking
Preparation:
1. Choose a large pot with a lid, pour the oil, and add the zucchini, onions, carrots, tomato puree, peppers, and raisins.
2. Add the salt, pepper, paprika and celery leaves. Stir gently. Add the water, cover the pot, and cook for about 20 minutes. Allow to cool for about 15 minutes, taste, and adjust seasoning.
3. Continue to cook until all the vegetables soften. Remove the lid and allow to cool to room temperature.
4. Serve either hot, cold or at room temperature.
5. If the stew has the texture of a soup, cook it again on the stove without a lid and stir until the liquids evaporate, reducing the soup to a thickened stew.