Stuffed Zucchini Recipe You’ll Make All Summer – Zucchini Imambayildi

Kabak İmam Bayıldı is a zucchini-based version of the famous “İmam Bayıldı” dish, where zucchinis are fried, then stuffed with a rich, caramelized onion, tomato, and garlic mixture, and gently simmered in olive oil. Perfect for mezze, lunch, or a light dinner – served best at room temperature!

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Ingredients:
• 4 medium size courgettes / zucchinis
• 1 cup olive oil
• 3 large onions, 1 kg
• 1 large bulb or 10-15 cloves of garlic
• 1 cup grated or chopped tomatoes
• 3 mild green peppers
• Fresh parsley, chopped 1 cup
• 1 tsp sugar (optional)
• 1/2 tsp ground black pepper
• 3 tsp salt
Instructions:
1. Wash and cut the ends of the zucchinis. Make vertical stripes with a fork on the skins.
2. Cut the zucchinis lengthwise into half, carve the flesh in the middle with a teaspoon to make boat like shapes
Do not carve too much and leave at least 1/2 cm thick walls
3. Finely chop the carved zucchini flesh and set aside
4. Add 1 cup olive oil in a large pan and heat up to until sizzling hot
5. Fry the zucchinis in batches, turning occasionally, until golden on all sides, about 5 minutes.
6. Remove with a slotted spoon, season with 1/2 tsp salt and set them aside
7. Remove half of the remaining olive oil in the pan, leaving about 1/2 cup of olive oil
8. Roughly slice the onions, garlic and the peppers, peel the skins and dice or grate the tomatoes
9. Heat up the olive oil in the pan, add the garlic and saute for 1 min until fragrant
10. Add the onions, peppers, chopped zucchini.
11. Add 2 tsp salt, 1/2 tsp black pepper and 1 tsp sugar
12. Stir and cook for 5 mins until the onions and zucchinis are slightly softened
13. Add the grated tomatoes, cook for 30 mins, stirring occassionally.
14. Once the onions are caramelized, tomatoes are melted and the oil starts to separate, remove from the heat
15. Transfer the mixture into a bowl, finely chop the parsley and stir into the onion mixture.
16. Arrange the zucchinis in the same pan, carved side facing up and fill them with the onion mixture
17. Cover the lid, cook covered for 15 mins on low heat until the zucchinis are fully cooked
18. Transfer the stuffed zucchinis on a serving plate, let them rest and cool down
19. Serve at room temperature and enjoy!

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