WHY THIS RECIPE WORKS:
Stewed vegetable dishes are popular across Greece and vary widely from region to region, both as to how many vegetables they include and what cooking method they employ. We wanted to develop a version in which our vegetables retained their individual character while still coming together in a deeply flavored, cohesive stew. After testing a variety of recipes, we landed on a combination of zucchini and tomatoes. We started by browning seeded zucchini on the stovetop (in batches to ensure thorough, even browning), then set it aside while we built our savory tomato sauce. Tasters found canned diced tomatoes mealy, canned crushed tomatoes sludgy and cloying, and fresh tomatoes inconsistent in quality. Canned whole peeled tomatoes, processed until smooth, gave the dish the right balance of tomato flavor and silky texture. A smattering of olives complemented the sauce. Once our sauce had simmered and thickened, we stirred in the browned zucchini and transferred the pot to the oven to allow it to gently finish cooking and develop deep, concentrated flavor. A traditional garnish of shredded fresh mint, stirred in at the end, added brightness. If possible, use smaller, in- season zucchini, which have thinner skins and fewer seeds.
SERVES: 6 to 8
TOTAL TIME: 1 hour 30 minutes
INGREDIENTS:
- 1 (28-ounce) can whole peeled tomatoes
- 3 tablespoons extra-virgin olive oil
- 5 zucchini (8 ounces each), trimmed, quartered lengthwise, seeded, and cut into 2-inch lengths
- 1 onion, chopped fine
- Salt and pepper
- 3 garlic cloves, minced
- 1 teaspoon minced fresh oregano or ¼ teaspoon dried
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped pitted kalamata olives
- 2 tablespoons shredded fresh mint
INSTRUCTIONS:
- PROCESS TOMATOES: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process tomatoes and their juice in food processor until completely smooth, about 1 minute; set aside.
- BROWN ZUCCHINI: Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Brown one-third of zucchini, about 3 minutes per side; transfer to bowl. Repeat with 4 teaspoons oil and remaining zucchini in 2 batches; transfer to bowl.
- COOK ONION AND GARLIC: Add remaining 1 tablespoon oil, onion, and ¾ teaspoon salt to now-empty pot and cook, stirring occasionally, over medium-low heat until onion is very soft and golden brown, 9 to 11 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in olives and tomatoes, bring to simmer, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
- ADD ZUCCHINI AND BAKE: Stir in zucchini and any accumulated juices, cover, and transfer pot to oven. Bake until zucchini is very tender, 30 to 40 minutes. Stir in mint and adjust sauce consistency with hot water as needed. Season with salt and pepper to taste.
- SERVE: Serve the baked zucchini with tomato sauce and olives
