Remember that eggplant dish with a funny name, Imam Bayildi (the priest fainted)? Kabak bayildi is the "zucchinized" version of the same dish. Unlike imam bayildi, which was originated in the Palace kitchens, kabak bayildi was created in regular, non-imperial kitchens, yet inspired by the eggplant version.
In the very traditional way of preparing kabak bayildi, zucchinis are deep fried before the stuffing process; however, I choose not to for a lighter and healthier dish.
5 medium zucchinis, washed and halved lengthwise
3 medium onions, cut thinly in rounds or half moons
5-7 cloves of garlic, chopped
3-4 tomatoes, diced
1/3 cup olive oil
1/2 tsp sugar
1 tsp salt
1 tsp spicy crushed peppers (optional)
1/2 bunch flat leaf parsley, finely chopped
1/2 bunch dill, finely chopped
-Cut the zucchini into two lengthwise and scoop out the seedy part. Place them in a wide, not so deep pot, scooped part facing up.
-In a skillet heat olive oil.
-Add onion and garlic. Cook until soft.
-Add diced tomato, sugar, salt and crushed pepper.
Cook for five minutes on medium stirring occasionally.
-Add parsley and dill after turning it off. (save some to garnish at the end)
-Stuff generously the zucchini boats with the sauce.
-Pour 1 cup of water on top. Bring to a boil, then cover and simmer on low heat for half an hour.
-Sprinkle dill and parsley and serve luke warm or cold.
Kabak bayildi goes well with rice or bulgur pilaf and yogurt.
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