Turkish zucchini stew, known as kabak yemeği, is a humble yet flavorful dish that makes the most of fresh, seasonal vegetables. Tender zucchini and rice simmer gently in a tomato base, with the optional addition of biber salçası (Turkish red pepper paste) for a deeper, richer taste. Just before serving, it’s topped with tangy Greek yogurt, juicy diced plum tomatoes, fresh parsley, and mint, creating a dish that’s both satisfying and refreshing.
This stew is an excellent way to highlight zucchini in a main or side dish that feels nourishing without being too heavy. It’s versatile enough for a simple weeknight dinner yet vibrant enough to share at a gathering. Paired with a crusty bread to soak up the extra sauce, it brings the kind of comfort that’s rooted in tradition while still leaving room for creativity in the kitchen.
Customizing This Dish
- Make it spicy: Use hot Biber Salçası instead of the sweet variety, or add an extra pinch of Aleppo pepper.
- Boost protein: Add cooked chickpeas or white beans during the simmer for a more filling meal.
- Use broth instead of water: A light vegetable or chicken broth adds depth to the flavor.
- Different herbs: Swap parsley and mint for dill or cilantro, depending on what you have on hand.
What to Serve With This Dish
- Warm flatbreads or crusty bread to soak up the flavorful broth.
- A crisp cucumber and tomato salad dressed with lemon and olive oil.
- An assortment of pickled veggies to bring some tangy contrast to the meal.
- Grilled meats or kebabs if serving as part of a larger spread.
Storing and Serving Leftovers
- Refrigeration: Transfer cooled leftovers into an airtight container and refrigerate for up to 4 days.
- Reheating: Warm the stew gently on the stovetop over medium heat, adding a splash of water or broth if needed. The rice will continue to absorb liquid, so a little extra helps restore the consistency.
- Serving: Refresh the dish by topping reheated portions with freshly chopped parsley, mint, or an extra sprinkle of diced tomatoes.
Kabak Yemeği (Turkish Zucchini and Rice Stew)
- 2 medium zucchinis or other summer squash, wash and cut into ½-inch thick rounds or half-moons
- 3 tbsps extra-virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp mild biber salçası (Turkish red pepper paste, optional but recommended)
- ½ cup medium-grain rice, thoroughly rinsed
- 1 tsp Aleppo pepper (or substitute with paprika)
- 1 tsp salt
- ½ tsp black pepper
- 2 cups water (or low-sodium broth, if desired)
To Serve
- 1/2 cup plain Greek yogurt
- 1 cup diced tomatoes
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes, stirring occasionally. Stir in the minced garlic; cook for about 30 seconds, until fragrant—but avoid browning.
- Add the tomato paste and the biber salçası if you're using it. Stir constantly for 1 minute to develop the flavor, ensuring the paste doesn’t burn. Add the zucchini pieces and stir to coat them with the flavorful base.
- Stir in the rice, Aleppo pepper, salt, and black pepper, ensuring the rice gets evenly distributed. Pour in the water (or broth). Bring to a gentle boil, then cover the pot and reduce the heat to low. Let cook for about 20–25 minutes, until the rice is fully tender and the zucchini is cooked through but still holds its shape.
- Once done, taste and adjust seasoning if needed—add more salt or Aleppo pepper to suit your taste preference. Remove from heat and stir gently to combine everything just before plating.
- Spoon the stew into bowls 4 bowls. Top each serving with a dollop of yogurt, diced tomatoes, parsley, and mint.
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