SAEDNEWS: Zucchini Borani: A Delicious and Healthy Appetizer Recipe You Must Try
Among the vegetables that are abundant in summer, zucchini stands out. For those who do not enjoy raw zucchini, it can easily be incorporated into a variety of dishes, allowing everyone to benefit from this nutritious vegetable.
Zucchini is highly nutritious and offers not only anti-aging properties but also supports the treatment of numerous health conditions. Botanically classified as a fruit, zucchini is commonly treated as a vegetable in cooking. Rich in vitamins and essential nutrients, zucchini is particularly helpful for lowering blood pressure and aiding weight management. Additionally, it contributes to heart health, eye health, diabetes control, cholesterol reduction, asthma management, protection against colon cancer, improved digestion, slowing the aging process, supporting thyroid function, and strengthening bones and teeth. Including zucchini in your meals from time to time can be a simple yet powerful way to enhance your overall health.
Skilled Azerbaijani home cooks use zucchini to prepare a delicious dish called “Azerbaijani Zucchini Borani,” which is both flavorful and satisfying. This dish is highly recommended for anyone who is hesitant about eating zucchini, as a single taste can turn them into fans, leaving them wishing they had tried it sooner.
Preparing Azerbaijani Zucchini Borani is simple, and eating it is a delight. Definitely give it a try!
Medium zucchini: 1
Garlic, minced: 4 cloves
Medium potato: 1
Medium onion: 1
Medium tomato: 1
Tomato paste: 1 tablespoon
Bell pepper, julienned: 1 (optional)
Salt, black pepper, turmeric, and cooking oil: as needed
Peel all vegetables and slice them into thin rings.
Heat some oil in a suitable pot and fry the zucchini slices over medium heat until golden. Remove from oil once cooked.
Layer the sliced onions at the bottom of the pot, followed by the potato slices, fried zucchini, and tomato slices. Add the bell pepper and garlic cloves throughout if desired.
Sauté the tomato paste with a little olive oil to remove its raw taste. Add salt, pepper, turmeric, and a small amount of water to create a sauce, then pour it over the layered vegetables in the pot.
Cook over low heat for about one hour until the ingredients are tender and the flavors meld.
If fresh garlic is unavailable, garlic powder can be used, or omitted entirely if you prefer.
You can grate or puree the zucchini to give your borani a completely green appearance.
This borani can be served immediately, but like most borani dishes, letting it rest in the refrigerator enhances its flavor.
