Zucchini dish with roasted peppers

I have made this zucchini dish with roasted peppers quite a few times, especially in the summer when good zucchinis and peppers are available for roasting. If you have some zucchinis and roasted peppers on hand (I usually roast them separately and keep them in the fridge), it comes together quickly and results in something tasty without needing too much attention. It works well as a main dish or as a side.

Quick info

Total time: 45-60 minutes (varies slightly depending on how quickly the zucchinis boil and if you have roasted peppers ready)
Preparation time: 10-15 minutes (plus roasting time for the peppers if you don’t have them ready)
Cooking time: 30-40 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish for fasting or side dish

Ingredients

2 zucchinis (diced)
4-5 roasted peppers (sliced)
4-5 red onions (finely chopped)
1 bunch of fresh dill (finely chopped)
1 tablespoon pepper paste
1 tablespoon tomato paste
5-6 tablespoons oil
Salt
Pepper

Preparation method

1. First, I prepare all the ingredients. I peel and chop the onion, dice the zucchinis (not too small, so they don’t break easily), and slice the roasted peppers into thin strips if I haven’t prepared them already.
2. In a pot, I put the oil and let it heat over medium heat. I add the chopped onion and sauté it for a few minutes until it softens.
3. When the onion has softened, I add the sliced roasted pepper and mix. I let everything simmer for a few minutes until the flavors combine. There’s no need to cook too long at this step, just enough to blend the tastes well.
4. I add the diced zucchini. I mix again. I add enough water to cover the ingredients (not too much, just enough to cover the vegetables).
5. I cover the pot with a lid and let it cook on low to medium heat. From time to time, I check if the zucchini has softened, but without falling apart.
6. When all the vegetables are cooked, I add the pepper paste and tomato paste. I mix well and let everything simmer together for another 5-10 minutes until the sauce thickens a bit.
7. Finally, I season with salt and pepper to taste. I turn off the heat and add the fresh dill, finely chopped. I mix and let it sit for a few minutes with the lid on to absorb the flavors.

Why I make this recipe often

It’s one of those recipes where I can use zucchinis when they are in season and quickly consume the roasted peppers from the fridge. It’s not fussy and turns out well every time. It’s just as good warm or at room temperature. If there are leftovers, it’s also good the next day.

Tips and variations

Tips

If you have roasted peppers ready (possibly from another meal), the recipe goes faster.
The zucchinis shouldn’t be cut too small, as they soften quickly when boiled.
If the liquid evaporates too quickly and the vegetables aren’t done, you can add a bit of hot water.
Don’t let it cook too long after adding the tomato and pepper paste, so the sauce doesn’t get too thick.

Substitutions

You can use kapia peppers or sweet bell peppers; the exact type doesn’t matter much, just make sure they are roasted.
White onion works just as well if you don’t have red onion.
The pepper paste can be replaced with a bit of freshly grated pepper or more tomato paste, but the flavor will be simpler.
Fresh dill can be replaced with parsley if you don’t like the taste of dill.

Variations

Sometimes I add a clove of chopped garlic together with the onion if I have it.
You can add a bit of hot pepper towards the end for a more intense flavor.
It also works with fresh tomatoes, diced small, instead of paste, but then I let it cook longer to reduce well.

Serving ideas

I usually serve it plain with fresh bread.
It works as a main dish for fasting or alongside rice, potatoes, or even with a piece of grilled meat if you’re not fasting.
It can also be served as a cold side dish on a platter with other vegetables or salads.

Frequently asked questions

What kind of roasted peppers should I use?
Any sweet or kapia pepper, red or yellow, works. It’s important that they are roasted beforehand and peeled and seeded.

Do I have to use dill or can I use another herb?
The classic recipe uses dill, but if you don’t like it, you can use parsley or even omit it if necessary.

Do I peel the zucchinis before cooking?
If they are young and have thin skin, I leave them with the skin. If they have thick skin, I peel it off.

Can I make it without pepper paste?
Yes, but the final taste will be a bit simpler. You can compensate with a bit of fresh pepper or more tomato paste.

Can I freeze this dish?
Yes, but the texture of the zucchinis may become soft upon thawing. It’s best consumed fresh or within two days of preparation.

Nutritional values

Approximately, per serving: 150-180 kcal. About 5 g protein, 10 g fat (depending on how much oil you use), 15 g carbohydrates. It is low in calories, without processed ingredients, and contains no gluten or dairy. The information is indicative and may vary depending on the size of the zucchinis and the exact amount of oil used.

Storage and reheating

It can be stored in the fridge in a covered container for up to 2 days. When reheating, I recommend putting it on low heat, possibly with a spoonful of water if it has thickened too much. The texture of the zucchinis changes slightly after reheating, but the taste remains good. I do not recommend storing it in the freezer, as it does not hold up well to thawing.

 Ingredients: 2 diced zucchinis, 4-5 roasted bell peppers, 4-5 red onions, 1 bunch of fresh dill, 1 tablespoon of pepper paste, 1 tablespoon of tomato paste, 5-6 tablespoons of oil, salt and pepper

 Tags:  zucchini dish