Spicy zucchini cooked ‘to the bone’ in garlic puree

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dishCuisine: Medittarenean




Cooking time


Total time



Zucchini, it’s a great vegetable but can be so boring. Just average. Close to nothing. And in this dish you turn weakness into strength. You let it boil down for so long until it is so incredibly tasty that you will never say zucchini is ‘mwa’ again. The creamy garlic puree makes it a whole. The pul biber slightly spicy. And the substance of the zucchini is close to perfection.


  • 2 Onions

  • 15 cloves garlic

  • 3 zucchini

  • 0,5 table spoon Libanese sevenspices powder

  • 0,25-0,5 table spoon pul biber

  • salt and pepper

  • olive oil

Cooking time

  • Okay, this is a patient job. De courgettes moeten helemaal inkoken en smoren. Your pan will definitely burn. But you will get it clean again. It’s worth it.
    Do not chop the onions too finely. Cut the zucchini lengthwise in half and then gradually into coarse triangles. Heat the oil in the pan. Fry the onions briefly and then add the zucchini. In this phase it may go a bit fast. Keep looking, keep stirring.
    Meanwhile, heat 100 ml olive oil in another pan and fry the whole garlic cloves in it for 20-30 minutes until light brown and buttery soft.
  • After 25 minutes, the courgettes should now be slightly burnt here and there (not too much) and already quite soft. Now add the spices, turn the heat down to low and put the lid on the pan. Now let it simmer for half an hour. Check every now and then to see if it is going well and then stir it.
  • Puree the garlic oil in the food processor or in a mortar and shovel it through the zucchini mixture. Now see for yourself whether the courgettes are soft enough. It may well take another fifteen minutes. Taste well and just serve it as is. Adding bread to the table is also a very good idea.

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