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Zucchini and Okra in Tomato Sauce


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Zucchini and Okra in Tomato Sauce


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Zucchini and Okra in 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.


  • Ready Time : 0 min


8 Servings


  • 3 tablespoons olive oil
  • 1 large onion, quartered
  • 3 large garlic cloves
  • 2 large zucchini, diced
  • 2 cups 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 tablespoons 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

About Levana Kirschenbaum


Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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