Ingredients
| Zucchini — 2 pcs. small | |
| Carrots — 1 pc. medium | |
| Onion — 1 pc . | |
| Garlic — 2 cloves | |
| Tomato paste — 100 ml. | |
| Sugar — half of 1 tbsp . l . | |
| Growing up. oil — 1-2 tbsp . l . | |
| Dried herbs — (basil, oregano, etc. — to choose from) | |
| Pepper and salt — to taste | |
| Bay leaf — 1 leaf |
Not only delicious, but also a healthy dish.
How to cook Vegetable stew from zucchini
This combination of zucchini, carrots, onions and tomato paste is just one of the few. There are many options for vegetable stew: with the addition of potatoes, sweet peppers, string beans, mushrooms, etc., as well as dry red wine and soy sauce.
Step-by-step recipe
| 1. |
Rinse and peel the zucchini. Remove the seeds if necessary; I have young zucchini, so I leave them. Cut into small, medium-sized cubes. |
| 2. |
Peel and rinse the carrots. Grate coarsely. |
| 3. |
Peel the onion and garlic and finely chop. |
| 4. |
Heat 1-2 tablespoons of oil in a frying pan and fry the zucchini cubes over medium heat for about 5 minutes, stirring. |
| 5. |
Next, add 100 ml of tomato paste. Also, if desired, you can add 2 chopped tomatoes. Simmer the vegetables in a little water and tomato paste. |
| 6. |
Add salt, pepper and dried herbs to choose from. You can add sugar to taste (someone likes it). Mix everything well. |
| 7. |
Bring to a small boil, then cover with a lid, leaving it slightly ajar to evaporate excess moisture. And continue to simmer for 40 minutes on low heat. Add a small amount of water as needed. At the end of quenching, add a bay leaf. |
| 8. |
Bon Appetit! |
