Usually the classic dish called mücver is made with zucchini, dill and feta. In some parts of the country they add carrots or spinach. I decided to sharpen the flavour with the wild weeds that grow near Bodrum, the west-coast resort town where my mother had her restaurant.
Turks who use wild weeds in their cooking were probably originally taught by the descendants of the Cretans, who used to live along the Aegean coast (until they were expelled in the 1920s). If you can’t find nettles, you could substitute spinach.
This is the first of three zucchini dishes, which can complement each other when served together. You can use the zucchini skins you peel off in this recipe for the next one.