Persian Zucchini Casserole

This is a recipe from my good friend Babak in Kansas.  He always makes it for me and serves it over Persian rice (cooked in a cast iron pan to develop a crust).


  • 3 or 4 young zucchini (smaller or medium sized)
  • Olive oil
  • One large or two medium onions.
  • 14.5 oz canned of crushed tomato (or use shredded fresh tomatoes..maybe 3)
  • 1 Tblsp lemon juice
  • Salt and Pepper

This can all be done in one cast iron deep skillet.

Remove zucchini skin, then slice in quarters lengthwise.  Use pieces about 4″ long.  Cut if needed.

Cook zucchini by either grilling, bake in foil after coating with oil and then broil to carmelize the outside, or saute in a pan in olive oil until the outside is browned.  The zucchini will cook more later so it does not have to be cooked thru.  Remove or place the zucchini pieces in a bowl and set aside.

Grill onions in a bit of olive oil in the same skillet.  Cook until carmelized.  Remove onions.

In the skillet, place all the zucchini parts, then cover with the cooked onions, and the crushed tomatoes.  Simmer for 30 minutes under low-med heat.

Add splash of lemon juice and salt and pepper to taste.