|Zucchini — 500 gr|
|Carrots — 300 gr|
|Sour cream — 2 tbsp|
|Olive oil — 30 g|
|Garlic — To taste|
|Salt — To taste|
|Black pepper — To taste|
|Parsley greens — 1 bunch|
The recipe for stewed zucchini is very simple. And since you can now find zucchini on sale even in winter, you can cook it all year round.
How to cook Stewed zucchini with carrots
Vegetables are very useful for humans and are important for proper digestion. Zucchini contain a lot of vitamins, so you should not deprive them of attention in cooking. They are prepared simply and quickly. They can be cooked with or without meat.
Zucchini is best used young, small in size. The seeds in them are still immature, soft, so they can not be removed.
Peel zucchini and carrots and cut into rings 5 mm thick. Then cut the rings in half.
Put half rings of zucchini and carrots in a frying pan or cauldron. Pour 1 cup of water. When the water boils, simmer for about 15 minutes.
Then add salt to taste, add 2 tablespoons of sour cream, olive oil, garlic, chopped parsley and black pepper. And simmer for a few more minutes.
Serve on the table, put on serving plates. Garnish with sprigs of parsley, sprinkle with black pepper on top. Enjoy your meal.