Zucchini in Olive Oil

(Zeytinyagli Kabak)

2 medium-sized zucchinis
1 large onion, sliced
2 garlic cloves, sliced
1 small yellow potato, cut in bite sizes
1 small carrot, cut in bite sizes
1/3 cup water
50 ml extra virgin olive oil, half for cooking(half for cooking, half for after cooking)
2 tbsp juice of lemon
1 tbsp sugar
1/2 tsp salt

Garnish:
1/4 cup fresh dill, chopped

Saute the onion with olive oil and salt for a few minutes. Add the garlic, potato and carrot, and cook for about 5 minutes at medium heat.

Cut off both ends of the zucchinis. Peel and cut in four pieces lengthwise. Then cut horizontally in pieces 2 inches tall. Throw them in the pot, add sugar, lemon juice and water. Cover and cook for about 15 minutes.

Let it cool down in the pot. Then, place on a serving platter. Drizzle with the remaining olive oil.

Garnish with dill. Serve at room temperature or chilled.

* This is a vegetarian dish.