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qarabaghli biz-zalza

(7 ratings)
Recipe by
Lynn Clay
Portland, OR

This recipe is a special zucchini with red sauce.

(7 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For qarabaghli biz-zalza

  • 10 sm
    zucchini's, cut into thin slices
  • grape seed oil
  • 24 oz
    tomato puree
  • 1 sm
    onion, sliced thinly
  • 1 clove
    garlic, chopped finely
  • 2 Tbsp
  • 10
    black olives, sliced
  • 1 tsp
    black peppercorns, crushed
  • salt

How To Make qarabaghli biz-zalza

  • 1
    In a large pan, roast the peppercorns without oil until you smell a nice aroma and set them aside.
  • 2
    Heat a splash of grape seed oil in a pan. Sauté the zucchini till golden brown and soft, set aside.
  • 3
    Add another splash of grape seed oil in a pan and sauté the onion for a few minutes till soft and golden, add the garlic and cook for 1 minute.
  • 4
    Add the tomato puree, cover with a lid and simmer for 45 minutes, add a bit of water if the sauce gets too dry.
  • 5
    Add the capers, olives and roasted peppercorns and season with salt to taste.
  • 6
    Zucchini and sauce and be served separately or together. Also can be served either hot or cold.

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