Zucchini and Okra in Tomato Sauce

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okra and zucchini with tomato sauce

Mediterranean flavors at their best. I find okra somewhat underrated and underused in our country. They are much more exciting than they sound, and much less innocent than they look; and their pungent bite provides a nice counterpoint to the mildness of the zucchini.

  • 8 ServingsServings


  • 3 tablespoon olive oil
  • 1 large onion, quartered
  • 3 large garlic cloves
  • 2 large zucchini, diced
  • 2 cup sliced frozen okra or brussels sprouts the smaller the better, frozen OK, larger ones halved lengthwise
  • 1 cup canned crushed tomatoes
  • 1/2 cup raisins
  • 1 teaspoon turmeric
  • 2 bay leaves, or 1/2 teaspoon ground
  • 1 cup water
  • salt and pepper to taste
  • 1 tablespoon sugar
  • 2 tablespoon vinegar
  • 1/4 cup chopped parsley


Heat the oil in a large skillet. In a food processor, coarsely grind the onion and garlic and add to the skillet.  Saute until translucent.  Add the zucchini, okra, tomatoes, raisins, turmeric, bay leaves, water, salt, and pepper and bring to a boil.  Reduce the flame to medium and cook covered for 10 minutes.  Add the sugar, vinegar, and parsley and cook 5 more minutes.  Served hot or at room temperature.

Variation: Substitute one pound sliced fresh or frozen brussels sprouts, or diced frozen artichoke bottoms