Stewed zucchini with tomatoes and carrots

Zucchini - 1 kg
Carrots (medium) - 2 pcs.
Onions (small) - 2 pcs.
Ripe red tomatoes - 3 pcs.
Greens - 1 bunch
Salt and any spices to taste
Vegetable oil - for frying
Garlic - 2 cloves

Proteins 0.8 g
Fat 4.8 g
Carbohydrates 4.7 g

Recipe with step by step photos of making delicious stewed zucchini with tomatoes and carrots.

Servings Per Container: 6-8 Servings.

Step-by-step instruction

Stewed zucchini with tomatoes, carrots and garlic is a delicious, easy-to-prepare dish that is easy to cook at home using the step-by-step photo recipe described below. It is better to use zucchini young, so that you do not have to cut off the skin and peel the middle of large and hard seeds, which are often found in overripe vegetables. Tomatoes must be taken ripe so that they let more juice. You can use any herbs and spices you want.

In order for the dish to remain dietary, it is recommended to use a minimum amount of oil and pre-fry the vegetables directly in a saucepan.

Step 1

Rinse the zucchini thoroughly under running water, cut off the dense base on both sides of each vegetable, if available, also cut off the damaged areas of the skin. Peel the carrots, garlic cloves and onions from the husk. Cut the carrots into thin slices (if the vegetable is thin and long, otherwise cut into cubes), zucchini - about the same small pieces, garlic and onions - into small cubes. Pour some vegetable oil into the bottom of a deep saucepan and add the garlic. When the oil is hot, add chopped zucchini, carrots and onions. Fry over medium heat, stirring occasionally, for 10-15 minutes, until the zucchini is soft and juiced.

Step 2

Rinse the tomatoes and herbs. Cut off the dense stems from the dill, and from the tomatoes, cut off the dense bases. Finely chop the greens, and cut the tomatoes into large cubes. Salt and pepper the workpiece, add any spices if desired. Transfer chopped herbs and vegetables to a container, mix thoroughly. Cover the pot with a lid and simmer the vegetables over low heat for half an hour (until tender). If there is little juice from the zucchini, then add half a glass of purified water.