Khorak Kadoo (خوراک کدو) — Persian Zucchini and Cheddar Medley

• 700 gZucchini (trimmed; cut into 2 cm half-moons)
• 250 gBell peppers (mixed colors; seeded and cut into 2 cm strips)
• 500 gTomatoes (ripe; grated or finely chopped)
• 200 gOnion (finely sliced)
• 12 gGarlic (minced (about 4 cloves))
• 45 mlOlive oil (divided)
• 6 gSalt (plus more to taste)
• 1 gBlack pepper (freshly ground (about 1/2 tsp))
• 120 gCheddar cheese (coarsely grated; use sharp for best flavor)
• 20 gFresh basil (leaves torn or thinly sliced)

Instructions

1. 1

   Prep all vegetables so cooking stays fast: slice the onion thinly, mince the garlic, cut zucchini into 2 cm half-moons, and slice bell peppers into strips. Grate or finely chop the tomatoes to make a juicy base that cooks down quickly. Grate the cheddar and keep basil ready for the end.

2. 2

   Heat 30 ml olive oil in a wide skillet or sauté pan over medium heat. Add the onion and cook 8–10 minutes, stirring every minute, until soft and lightly golden at the edges. Add the garlic and cook 45–60 seconds, just until fragrant, keeping the heat moderate so the garlic does not brown.

3. 3

   Stir in the tomatoes, salt, and black pepper. Reduce to medium-low and simmer 10–12 minutes, uncovered, until the mixture thickens and the oil begins to glisten at the surface. If the pan looks dry before the tomatoes break down, add 30 ml water and continue simmering until saucy.

4. 4

   In a second skillet, heat the remaining 15 ml olive oil over medium-high heat. Add the zucchini and bell peppers in an even layer. Sauté 6–8 minutes, tossing every 1–2 minutes, until the zucchini is lightly browned in spots and the peppers soften but still hold their shape.

5. 5

   Transfer the sautéed zucchini and peppers into the tomato-onion base. Stir gently to coat, then cover and cook on low for 8–10 minutes until the zucchini is tender but not mushy. Taste and adjust salt and pepper. Keep the mixture thick; if it becomes watery, uncover and simmer 2–3 minutes.

6. 6

   Turn off the heat. Sprinkle cheddar evenly over the hot vegetables, cover, and let stand 3–4 minutes to melt from residual heat. Finish with fresh basil just before serving so it stays aromatic. Serve warm, spooning the melted cheese and tomato juices over each portion.