Zucchini stew

Zucchini Ciulama – A Family Recipe with a Flavor of Memories

Who doesn't fondly remember the home-cooked meals, where the aroma of lovingly prepared dishes brought us together? Zucchini ciulama is one of those recipes that connects us to our grandparents, traditions, and beautiful moments spent with loved ones. This recipe is not only simple and quick to make, but it is also full of flavor, offering a delicious way to enjoy zucchini. I invite you to discover step by step how to prepare this delightful ciulama!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Ingredients:

- 1 large zucchini (approximately 500 g)
- 2 medium onions
- 1 head of garlic (approximately 5-6 cloves)
- 50 g butter (or oil, if you prefer a lighter option)
- 250 ml milk (or plant-based milk for a vegan option)
- 4 tablespoons of flour
- Fresh dill (for garnish)
- Thyme (optional, for a deeper flavor)
- Oregano (optional, for aroma)
- Lemon pepper (for an extra freshness)
- Salt (to taste)
- 1 tablespoon of sugar (to balance the taste)

Step by Step – Preparing Zucchini Ciulama:

1. Preparing the Zucchini:
Start by peeling the zucchini. It’s important to choose a fresh zucchini, preferably a smaller one, as it is tastier and more tender. After peeling, cut it into cubes of about 2 cm. This will help it cook evenly.

2. Boiling the Zucchini:
Place the zucchini cubes in a pot with salted water and bring to a boil. Let them cook for about 10-15 minutes, until they become soft. Check the consistency with a fork. Once cooked, drain them well and set aside.

3. Preparing the Sauce:
In a pan, melt the butter over medium heat. Add the finely chopped onion and crushed (or finely chopped) garlic and sauté until golden and fragrant. This process takes about 5-7 minutes. The oil will help release the delicious flavors from the onion and garlic, creating a savory base for the ciulama.

4. Adding the Flour:
After the onion and garlic are browned, add the 4 tablespoons of flour. Mix quickly to avoid lumps. Let it cook for 1-2 minutes, then gradually add the milk, stirring continuously. This will help achieve a creamy sauce.

5. Combining the Ingredients:
Once the sauce starts to thicken, add the drained zucchini. Mix well to combine all the ingredients. Let it simmer on low heat for another 5 minutes, stirring occasionally, so the zucchini absorbs the flavors of the sauce.

6. Seasoning:
Add salt, lemon pepper, thyme, and oregano to taste. Don’t forget that a tablespoon of sugar will help balance the flavor and add a pleasant note. Mix everything well and let it cook for another 2-3 minutes.

7. Serving:
Turn off the heat and transfer the zucchini ciulama to a serving bowl. Garnish with freshly chopped dill. This ciulama can be enjoyed on its own, but it also makes an excellent side dish for meat or fish.

Practical Tips:
- If you want to make a vegan version, replace the butter with olive oil and the milk with almond or soy milk.
- You can also add other boiled vegetables, such as carrots or potatoes, to enrich the dish.
- Experiment with various herbs – basil or tarragon can add an interesting taste.

Nutritional Information:
This zucchini ciulama is a healthy choice, rich in vitamins and minerals. Zucchini is an excellent source of fiber and antioxidants. It is also low in calories, having about 150-180 calories per serving, depending on the amount of butter and milk used.

Frequently Asked Questions:
- Can I use frozen zucchini? Yes, but make sure to thaw and drain them well before using.
- What other sides can I serve with ciulama? Chicken or fish steak is an excellent choice. It also pairs well with a fresh green salad.
- How can I store leftovers? You can keep the zucchini ciulama in an airtight container in the fridge for 2-3 days.

Zucchini ciulama is more than just a simple recipe. It is a symbol of family warmth and love passed down through generations. Whether you enjoy it as a main dish or as a side, we invite you to try it and savor every bite! Enjoy your meal!