Vegan Zeytin Yağlı Kabak

Vegan Zeytin Yağlı Kabak is a delightful Turkish dish that highlights the natural flavors of zucchini, enhanced by the richness of olive oil and the freshness of herbs. This dish is not only comforting but also showcases the essence of Mediterranean cuisine in a vibrant, plant-based form.

Ingredients

• Zucchini - 300 grams
• Olive oil - 4 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Bell pepper - 1 small, diced
• Parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Water - 100 ml

Steps

1. Wash the zucchini and cut them into half-moons.
2. In a large skillet, heat the olive oil over medium heat and add the chopped onion. Sauté for 3-4 minutes until translucent.
3. Add the minced garlic and sauté for an additional 1 minute until fragrant.
4. Stir in the diced tomato and bell pepper, cooking for 5 minutes until softened.
5. Add the zucchini to the skillet, along with salt, black pepper, and water. Stir well to combine.
6. Cover the skillet and let it simmer for about 15 minutes, stirring occasionally until the zucchini is tender.
7. Remove from heat and stir in the chopped parsley and lemon juice.
8. Serve warm or at room temperature, drizzled with a bit more olive oil if desired.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 16 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 360 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from zucchini and tomatoes, which may help reduce inflammation.
• High in healthy fats from olive oil, supporting heart health.

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