One-sentence dinner.

Zucchini are coming in so I picked up some small pale green ones, about two inches in length, from the market and stewed them whole with some chopped onion, canned crushed tomatoes, a small amount of stock, a handful of rice and more herbs from the garden; and when they were done, I sprinkled them with sumac and served them with warm turkish bread and pickled turnips with tahini on the side.