AUTHENTIC ZUCCHINI CALI: Mediterranean Olive Oil Dish Packed with Fresh Herbs | Healthy Summer Squas

Looking for a flavorful, light, and healthy meal? Join us as we travel to Izmir and explore the secrets of Zucchini Cali—a traditional Mediterranean vegetable dish cooked slowly in its own juices with abundant fresh herbs and quality olive oil.

This method emphasizes fresh, seasonal ingredients (like summer squash, dill, parsley, and mint) and professional cooking techniques to ensure the vegetables retain their structure and maximum flavor. We dive into essential tips, like how thick to slice the zucchini to prevent mushiness and the crucial balance provided by a touch of sugar and plenty of black pepper. This recipe is perfect for Healthy Living and fits beautifully into the Mediterranean Diet philosophy.

Whether you serve it warm or at room temperature with a side of garlic yogurt, this Zucchini Cali is a cornerstone of Culinary Education in Aegean cooking. If you enjoy this high-flavor, low-effort approach to vegetables, please like and subscribe! Let us know your favorite way to prepare zucchini in the comments below.

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THE ZUCCHINI CALI RECIPE
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INGREDIENTS:
3 large Zucchinis (or young summer squash), cut into 1/2-inch half moons
1 medium Onion, diced
3 stalks Scallions, chopped (finely dice white parts)
1/2 bunch Parsley, chopped
1/2 bunch Dill, chopped
1 small bunch Fresh Mint, chopped (use only leaves if stems are tough)
2 large juicy Tomatoes, finely diced
1 Turkish coffee cup (approx. 1/4 cup) Rinsed Rice or Bulgur
1 Tbs Salt (heaping)
1/3 Tbs Black Pepper (plenty)
1 Tbs Sugar (highly recommended for flavor balance)
Olive Oil (approx. 1/4 cup minus a finger's width)
Optional: 1/4 cup water (if worried about rice cooking)

INSTRUCTIONS:
1. Arrange the zucchini slices in a single layer at the bottom of a nonstick pot.
2. Layer the diced onions, scallions, parsley, dill, and mint on top of the zucchini.
3. Gently mix the finely diced tomatoes into the herbs and onions layer (try not to disturb the zucchini layer).
4. Sprinkle the rinsed rice (or bulgur) over the top.
5. Season thoroughly with salt, black pepper, and sugar.
6. Drizzle the olive oil evenly over all ingredients.
7. Place a small plate on top of the ingredients to stabilize them during cooking, then cover with the lid.
8. Cook on high heat for 5-6 minutes until simmering, then reduce heat immediately to the lowest setting (a mere flicker).
9. Slow cook for 50 minutes to 1 hour 10 minutes, checking gently to ensure rice and zucchini are tender. Cook without the inner plate for the last 20 minutes for further gentle cooking.
10. Let the dish rest, covered, for at least one hour before serving warm or at room temperature with plain or garlic yogurt.