Qarabali Fiz-Zalza Tal-Hal (Zucchini in a Red Wine Vinegar Sauce)


This was a recipe that my mum used to make. Hers always tasted better somehow. I should have asked her for her recipe, but I guess it is too late now so I will go by memory and taste.

I love it and it tastes even better cold from the fridge the next day! It used to taste soooo good with crusty Maltese Bread which I cannot eat now, but it is still delicious served as a side dish with roast chicken or grilled chicken breast!

This is how I made mine … It’s close but still mum’s is better!

Approximately for two.

3 Zucchinis
1 large onion chopped
3 cloves garlic, crushed
1/3 cup tomato paste
1 tbsp sugar
1/4 cup red wine vinegar
Dash of Red wine
120 ml gluten free chicken or vegetable stock
Salt & Pepper
Chilli flakes (optional)
1 heaped tbsp capers
6 Kalamata olives, slivered
Olive oil

Wash and thinly slice the zucchini with a mandolin slicer and saute for a few minutes in some olive oil.  Take them out and then throw in the onions and garlic.  Cook until onion is soft.  Add some red wine to the pan and cook until the wine is absorbed by the onions.   Add the tomato paste, the sugar, the red wine vinegar, the stock, the capers and olives and season.  Bring to the boil, lower the heat and throw the sliced zucchini back into the pan.  Leave to simmer for about 30 to 45 minutes.  Stir in some chopped parsley.  Leave to cool or refrigerate.




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