Name: Greek Stewed Zucchini
Total time: 2 h 15 min
Ingredients: 1 (28-ounce) can whole peeled tomatoes; 3 tablespoons extra-virgin olive oil; 5 zucchini (8 ounces each), trimmed, quartered lengthwise, seeded, and cut into 2-inch lengths; 1 onion , chopped fine; Salt and pepper; 3 garlic cloves , minced; 1 teaspoon minced fresh oregano or ¼ teaspoon dried; ¼ teaspoon red pepper flakes; 2 tablespoons chopped pitted kalamata olives; 2 tablespoons shredded fresh mint

Why This Recipe Works

We wanted our vegetables to retain their character while still coming together to create a deeply flavored, cohesive stew. After testing a variety of recipes, we landed on a combination of zucchini and tomatoes as our starting point. As for the method, we started by browning seeded zucchini on the stovetop (in batches to ensure thorough, even browning), then set it aside while we built our savory tomato sauce. Tasters found canned diced tomatoes mealy, canned crushed tomatoes sludgy and cloying, and fresh tomatoes inconsistent in quality. Canned whole peeled tomatoes, processed until smooth, gave the dish the right balance of tomato flavor and silky texture. A smattering of olives complemented the sauce without dominating it. Once our sauce had simmered and thickened, we stirred in the browned zucchini and transferred the pot to the oven to allow the dish to gently finish cooking and develop deep, concentrated flavor. A traditional garnish of shredded fresh mint, stirred in at the end, added brightness.

Instructions

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process tomatoes and their juice in food processor until completely smooth, about 1 minute; set aside.

Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Brown one-third of zucchini, about 3 minutes per side; transfer to bowl. Repeat with 4 teaspoons oil and remaining zucchini in 2 batches.

Add remaining 1 tablespoon oil, onion, and ¾ teaspoon salt to now-empty pot and cook, stirring occasionally, over medium-low heat until onion is very soft and golden brown, 9 to 11 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in olives and tomatoes, bring to simmer, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.

Stir in zucchini and any accumulated juice, cover, and transfer pot to oven. Bake until zucchini is very tender, 30 to 40 minutes. Stir in mint and adjust sauce consistency with hot water as needed. Season with salt and pepper to taste. Serve.