Pumpkin Imam Fainted

Hello Dear Friends,
At our house imam fainted It is very popular and is usually made from eggplant. When I realized that I was preparing a lot of eggplant dishes these days, I decided to make a change and try it with zucchini. It was also a very nice recipe with zucchini.

Since zucchini does not absorb oil like eggplant when frying, it is quite light when cooked, but those who wish can boil it in salted water until it softens, instead of frying.

When choosing zucchini, make sure they are slightly smaller than medium and chubby. Thus, you will have more space to put the interior mortar, and they will be more stylish when presenting.

The most practical way to remove the insides of the pumpkins is to get a melon spoon as in the photo, but if you don't, a tea or dessert spoon will do the trick.
Love…

Ingredients for Pumpkin Imam Fainted Recipe

• 4 medium sized zucchini (better if they are a little smaller and chubby)
• 2 medium onion
• 1 medium tomatoes
• 4 cloves of garlic
• 5-6 tablespoons of olive oil
• 1 bay leaf
• 3 tablespoons of chopped parsley
• 2 long green peppers
• Salt

• Oil for frying the zucchini

For the sauce:

• 1 teaspoon of water +1 teaspoon of tomato paste

How to Make Pumpkin Imam Fainted Recipe?

1. Cut off the stems and heads of the zucchini, wash them and make longitudinal striations with a fork.
2. Take out the insides of the zucchini that you cut lengthwise into 2 parts and fry each one in hot oil for 1 minute until it softens slightly.
3. Transfer the fried zucchini to a large plate lined with paper towels.
4. Finely chop the onions (in the shape of a half moon), and the tomatoes into cubes. Peel the garlic and cut it lengthwise into 2 parts.
5. Finely chop the peppers. Chop the tomato into cubes.
6. Put the onions, garlic and bay leaf in the pan with olive oil. Add a little salt and sauté. Add the tomatoes to the pinking onions and continue sautéing until they release their juices.
7. Divide the onion mortar you prepared into the zucchini and place them in my debt.
8. Add tomato paste and water with a little salt and whisk well. Pour into the borcam and bake for 180-20 minutes in a preheated oven at 25 degrees.
9. Serve warm or cold.