Zucchini with Rice in Olive Oil

(Zeytinyagli Pirincli Kabak)

2 medium zucchini
5-6 pearl onion, thick sliced
2 garlic cloves, sliced
1 cubanelle pepper, cut in bite size
1 tomato, peeled, cut in bite size
2 tbsp crushed tomato, canned
50 ml extra virgin olive oil, half for cooking, the other half for after
2-3 tbsp rice, rinsed
~1 cup water
1 tsp sugar
Salt

Garnish:
1/4 cup fresh dill, chopped

Saute the onion with olive oil and salt for a few minutes. Add the garlic, pepper, tomato and crushed tomato and cook for about 8-10 minutes on less than a little bit under medium heat.

Cut off both ends of the zucchini. Peel the outsides. Cut in four pieces lengthwise. Then cut horizontally in pieces 2 inches tall. Throw them in the pot, add rice, sugar and water. Cover and cook until the rice is cooked. If needed, you can add more hot water.

When gets at room temperature place on a serving dish. Pour the rest of olive oil on top and sprinkle chopped dill. Keep it in the fridge. Serve the dish at room temperature or chilled.