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Kolokithákia yiahní (braised courgettes): recipe illustration
Vegetarian

Kolokithákia yiahní (braised courgettes)

Sliced courgettes braised with onion, tomato and olive oil until meltingly soft. Yiahni is a Greek cooking method that produces a tender, fragrant dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

236 kcal per serving

Protein
4.8 g
Carbohydrates
10.9 g
of which sugars
9.6 g
Fat
18 g
of which saturated fat
2.8 g
Fiber
5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the courgettes into slices about 1 cm thick. Finely slice the onion and chop the garlic.
  2. Heat the oil in a large pot and sauté the onion for 5 minutes over medium heat.
  3. Add the garlic, then the courgettes, and lightly brown them for 5 minutes, stirring.
  4. Add the grated or chopped tomatoes, the purée, sugar, salt, pepper and oregano.
  5. Cover and simmer gently for 25 minutes, stirring now and then, until the courgettes are tender and the sauce smooth.
  6. Scatter with fresh parsley and serve warm or at room temperature.

Variations and tips

Feta version. Sprinkle crumbled feta over the top just before serving.

Potato version. Add two potatoes cut into cubes along with the courgettes.

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Original Ecomely recipe.