Once I ate this Mediterranean Zucchini at my neighbor's Israel Independence Day party, and since then I serve it every Yom HaAtzmaut too. It is a pareve dish that goes well with either meat or dairy meals. It is healthy, colorful and delicious. And to me it tastes like Israel.
Ingredients:
- 1/2 cup oil
- 3 zucchini
- 1 green bell pepper
- 1 onion, large
- 3 garlic cloves
- 7 ounces (200 grams) tomato paste
- 1 cup water
- 1 Tbsp. chicken soup mix (pareve)
- salt, pepper
- 12 black olives, large and pitted
- 2 Tbsp. parsley (optional)
Preparation:
1. Cube unpeeled zucchini. Cut peppers into strips. Cube onion.
2. In one skillet, heat 1/4 cup oil and fry zucchini and peppers.
3. In a separate, large skillet, heat 1/4 cup oil and saute onion until soft and transparent.
4. Add garlic to the onion. Then add tomato paste, water and soup mix. Then stir in zucchini and peppers.
5. Cook everything together on medium heat for 7-10 minutes only.
6. Season with salt and pepper.
7. Garnish with olives and parsley.
8. Serve at room temperature.
2. In one skillet, heat 1/4 cup oil and fry zucchini and peppers.
3. In a separate, large skillet, heat 1/4 cup oil and saute onion until soft and transparent.
4. Add garlic to the onion. Then add tomato paste, water and soup mix. Then stir in zucchini and peppers.
5. Cook everything together on medium heat for 7-10 minutes only.
6. Season with salt and pepper.
7. Garnish with olives and parsley.
8. Serve at room temperature.
