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Prep Time:35 minsAdditional Time:1 hrTotal Time:1 hr 35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:1 hrTotal Time:1 hr 35 minsServings:6Yield:6 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3poundszucchini8tablespoonsextra-virgin olive oil, divided1largeonion, quartered and thinly sliced1 ½teaspoonstomato paste or 1 small tomato, halved and grated1cupwater2teaspoonssugar¾teaspoonsalt½teaspoonground pepper2tablespoonslemon juice2tablespoonschopped fresh dill, plus more for servingWhole-milk plain Greek yogurt & lemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
3poundszucchini
8tablespoonsextra-virgin olive oil, divided
1largeonion, quartered and thinly sliced
1 ½teaspoonstomato paste or 1 small tomato, halved and grated
1cupwater
2teaspoonssugar
¾teaspoonsalt
½teaspoonground pepper
2tablespoonslemon juice
2tablespoonschopped fresh dill, plus more for serving
Whole-milk plain Greek yogurt & lemon wedges for serving
DirectionsCut strips of peel off zucchini 1/3 inch thick and 1 1/2 inches wide. (Reserve the center flesh for another use.) Cut the strips crosswise into 1-inch pieces.Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until very soft, 7 to 9 minutes. Add tomato paste (or grated tomato) and cook, stirring, for 30 seconds. Add the zucchini peels, the remaining 6 tablespoons oil, water, sugar, salt and pepper. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peels are very tender, 20 to 25 minutes.Uncover and adjust the heat to a lively simmer. Cook, stirring occasionally, until the liquid reduces slightly, 5 to 8 minutes. Remove from heat and stir in lemon juice. Let cool to room temperature, about 30 minutes.Stir in dill. Serve with yogurt, lemon wedges and garnished with more dill, if desired.TipsTo make ahead: Refrigerate for up to 2 days.Originally appeared: EatingWell Magazine, September/October 2018
Directions
Cut strips of peel off zucchini 1/3 inch thick and 1 1/2 inches wide. (Reserve the center flesh for another use.) Cut the strips crosswise into 1-inch pieces.Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until very soft, 7 to 9 minutes. Add tomato paste (or grated tomato) and cook, stirring, for 30 seconds. Add the zucchini peels, the remaining 6 tablespoons oil, water, sugar, salt and pepper. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peels are very tender, 20 to 25 minutes.Uncover and adjust the heat to a lively simmer. Cook, stirring occasionally, until the liquid reduces slightly, 5 to 8 minutes. Remove from heat and stir in lemon juice. Let cool to room temperature, about 30 minutes.Stir in dill. Serve with yogurt, lemon wedges and garnished with more dill, if desired.TipsTo make ahead: Refrigerate for up to 2 days.
Cut strips of peel off zucchini 1/3 inch thick and 1 1/2 inches wide. (Reserve the center flesh for another use.) Cut the strips crosswise into 1-inch pieces.
Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until very soft, 7 to 9 minutes. Add tomato paste (or grated tomato) and cook, stirring, for 30 seconds. Add the zucchini peels, the remaining 6 tablespoons oil, water, sugar, salt and pepper. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peels are very tender, 20 to 25 minutes.
Uncover and adjust the heat to a lively simmer. Cook, stirring occasionally, until the liquid reduces slightly, 5 to 8 minutes. Remove from heat and stir in lemon juice. Let cool to room temperature, about 30 minutes.
Stir in dill. Serve with yogurt, lemon wedges and garnished with more dill, if desired.
Tips
To make ahead: Refrigerate for up to 2 days.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)206Calories19gFat8gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
