Persian-Style Zucchini with Tomato Meat Sauce and Yogurt (Khoraak Kadoo ba Mast)

Cut the peeled zucchinis into medium-sized chunks. Heat a small amount of oil in a wide pan over low heat and gently sauté the zucchini, turning carefully, until softened and lightly colored without browning.

After 5–6 minutes, turn the zucchini once more and grate two of the tomatoes directly over them. Cover the pan and allow the zucchini to finish cooking gently in the tomato juices. Remove from heat and set aside.

In a separate pan, heat a little oil and sauté the sliced onion until soft and lightly golden.

Add the soy and ground meat mixture to the onions and cook until fully cooked and any excess moisture has evaporated.

Grate or blend the remaining tomatoes and add them to the meat along with the chopped green chili, salt, and black pepper. Cook uncovered, stirring occasionally, until the sauce thickens and the raw tomato flavor disappears.

Gently add the cooked zucchini to the meat sauce. Cover and simmer over low heat for about 10 minutes so the flavors meld without breaking down the zucchini.

Taste and adjust seasoning with additional salt, black pepper, and a touch of lemon juice.

Serve warm with yogurt on the side and fresh bread.