Zucchini with kuymak Calories

Cook the zucchini until tender, then prepare kuymak separately by stirring cornmeal into melted butter and gradually adding hot water. Once the mixture thickens, stir in a melting cheese and combine it with the zucchini or spoon it over the top.

Kuymak and mıhlama are closely related Black Sea dishes made with cornmeal, butter, and cheese, and the names are sometimes used interchangeably. Regional recipes differ in proportions and texture, so zucchini with kuymak uses that cheesy mixture alongside cooked zucchini.

Zucchini with kuymak can turn watery because zucchini releases liquid as it cooks. Cook the zucchini uncovered until excess moisture evaporates before adding the kuymak; combining them while the zucchini is still wet can thin the cheese mixture.

A stretchy, easily melted cheese works best in zucchini with kuymak; traditional Black Sea versions often use kolot cheese. If you cannot find it, choose a mild melting cheese and taste before adding salt, since some cheeses are already quite salty.

Yes, yellow summer squash can stand in for zucchini in zucchini with kuymak because it cooks in a similar way. Cut it into even pieces and cook off its released liquid before adding the kuymak so the finished dish stays creamy.

Zucchini with kuymak can be served at either breakfast or dinner. Kuymak is often eaten hot with bread as a shared breakfast dish in Turkey, while adding zucchini makes it easy to serve as a vegetable-based lunch or light supper.

Serve zucchini with kuymak with crusty bread, rice, or a simple salad. Bread is especially useful for scooping up the melted cheese, while a fresh salad adds contrast to the dish’s buttery, rich texture.

Yes, reheat zucchini with kuymak gently in a covered pan over low heat, stirring occasionally. The cheese mixture firms as it cools, so add a small splash of water if needed; avoid high heat, which can make the cheese oily.

You can prepare zucchini with kuymak ahead, but it is best served soon after the cheese melts. For easier preparation, cook the zucchini in advance and refrigerate it, then make the kuymak shortly before serving and combine the two while hot.