📝 About This Recipe
Transport your kitchen to the shores of the Mediterranean with this quintessential 'Lathero' dish, where vegetables are slowly braised in a rich emulsion of extra virgin olive oil and vine-ripened tomatoes. This rustic stew celebrates the humble zucchini, transforming it into a melt-in-your-mouth delicacy infused with fresh dill and sweet onions. It is a testament to the Greek philosophy of simple, high-quality ingredients creating a meal that is both incredibly healthy and deeply comforting.
🥗 Ingredients
The Vegetables
- 1.5 kg Zucchini (cut into 2-inch thick rounds)
- 3 medium Potatoes (peeled and cut into wedges)
- 2 large Red Onion (finely diced)
- 3 pieces Garlic Cloves (thinly sliced)
- 2 pieces Carrots (sliced into rounds)
The Sauce and Aromatics
- 3/4 cup Extra Virgin Olive Oil (high quality is essential for Lathera dishes)
- 400 grams Canned Crushed Tomatoes (or 4 large grated fresh tomatoes)
- 1 tablespoon Tomato Paste (diluted in 1/2 cup warm water)
- 1/2 bunch Fresh Dill (finely chopped)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1/2 teaspoon Granulated Sugar (to balance the acidity of the tomatoes)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 piece Cinnamon Stick (optional, for a subtle warmth)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Wash the zucchini and cut off the ends, then slice into thick 2-inch chunks; if they are very large, halve them lengthwise first.
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2
In a wide, heavy-bottomed pot or a deep sauté pan, heat half of the olive oil (about 6 tablespoons) over medium-high heat.
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3
Add the diced onions to the pot and sauté for 5-7 minutes until they become translucent and slightly golden.
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4
Stir in the sliced garlic and carrots, cooking for another 2 minutes until the garlic is fragrant but not browned.
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5
Add the potato wedges to the pot, tossing them in the oil to coat. Let them cook for 3-4 minutes to develop a slight crust.
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6
Carefully add the zucchini chunks. Stir gently to incorporate with the other vegetables, being careful not to break them.
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7
Pour in the crushed tomatoes, the diluted tomato paste, and the sugar. Add the cinnamon stick if using.
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8
Pour in the remaining olive oil. In Greek 'Lathera' cooking, the oil is a primary ingredient, not just for frying, so don't be shy!
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9
Add enough warm water just to reach halfway up the vegetables (about 1 cup). Do not submerge them, as zucchini releases a lot of its own moisture.
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10
Season with salt and pepper. Bring the stew to a gentle boil, then reduce the heat to low.
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11
Cover the pot and simmer for about 30-35 minutes. Check occasionally to ensure there is enough liquid, but avoid stirring frequently.
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12
Ten minutes before the end of cooking, sprinkle the fresh dill and parsley over the top. Gently shake the pot to distribute the herbs.
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13
The dish is ready when the potatoes are fork-tender and the sauce has thickened to a rich, oily consistency. Remove the cinnamon stick.
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14
Remove from heat and let the stew rest, uncovered, for at least 15 minutes before serving. This allows the flavors to settle and the oil to separate beautifully.
💡 Chef's Tips
Use high-quality Greek Extra Virgin Olive Oil; it is the backbone of the dish's flavor profile. Avoid over-stirring the pot; instead, shake the pot by the handles to prevent the tender zucchini from turning into mush. If your zucchini are very watery, you can salt them and let them sit for 20 minutes before rinsing and cooking to firm them up. This dish tastes even better the next day after the flavors have had time to fully marry in the refrigerator. Don't skimp on the fresh dill; it provides the signature aromatic lift that defines traditional Yiahni.
🍽️ Serving Suggestions
Serve at room temperature with a generous block of creamy Feta cheese on the side. Accompany with crusty sourdough bread or warm pita to mop up the delicious tomato-olive oil sauce. A side of Kalamata olives and a crisp green salad make this a complete, traditional Greek meal. Pair with a chilled glass of Assyrtiko or a light Rosé wine to cut through the richness of the oil. For a non-vegetarian option, this stew serves as a beautiful bed for a piece of pan-seared sea bass.