Lebanese Stewed Zucchini and Tomatoes (Kousa w Banadoura)
Description
An easy, authentic Lebanese stewed zucchini and tomatoes recipe (Kousa w Banadoura). Tender grey zucchini is simmered with juicy tomatoes, onions, and chili flakes for a healthy, comforting vegan Middle Eastern dish.
Ingredients
- 1 kg 2 lb. 4 oz. Lebanese zucchini (grey zucchini), baby sized
- 1 large red onion finely chopped
- 6 medium tomatoes diced (no peeling required)
- 4 tablespoons canola oil
- A dash of freshly grated black pepper
- A dash of chili flakes
- Salt to taste
Instructions
- Place a pot over medium heat, add the oil and chopped onion, and sauté until the onion becomes soft and translucent.
- Add the zucchini and chili flakes, stirring gently for about one minute to allow the flavors to meld.
- Reduce the heat to low, cover the pot, and let the zucchini simmer for 7 minutes.
- Stir every 2 minutes to prevent the zucchini from sticking to the bottom of the pot and scorching.
- Add the diced tomatoes, salt, and black pepper. Cover and continue simmering over low heat for approximately 15 minutes, or until the zucchini is tender and the tomatoes have broken down into a flavorful sauce. Serve warm with pita bread.
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