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Print Recipe
Stewed Zucchini Recipe
I suggest cooking stewed zucchini with a pleasant sourness of tomatoes and a spicy aroma of herbs and garlic. Delicious both warm and cold.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Peel the zucchini and remove the seeds. Cut into small pieces. Fry in vegetable oil for 5 minutes.
    Peel the zucchini and remove the seeds. Cut into small pieces. Fry in vegetable oil for 5 minutes.
  2. Finely chop the onion. Grate the carrots on a coarse grater. In vegetable oil, fry the onion until transparent, add the carrots. Fry until the carrots are soft.
    Finely chop the onion.
Grate the carrots on a coarse grater.
In vegetable oil, fry the onion until transparent, add the carrots. Fry until the carrots are soft.
  3. In the cauldron, lay out layers of vegetables. 1 layer - half of zucchini. Season with salt and pepper.
    In the cauldron, lay out layers of vegetables.
1 layer - half of zucchini. Season with salt and pepper.
  4. 2 layer half of the onions with the carrots.
    2 layer half of the onions with the carrots.
  5. 3 layer-zucchini, season with salt and pepper. 4 layer-onions and carrots. 5 layer - grated on a coarse grater tomatoes (without skin). Add a little salt and pepper.
    3 layer-zucchini, season with salt and pepper.
4 layer-onions and carrots.
5 layer - grated on a coarse grater tomatoes (without skin). Add a little salt and pepper.
  6. The last, 6th layer is sour cream. Cover with a lid, make a strong fire, wait for it to boil. As soon as it boils, make a small fire and simmer for 20 minutes.
    The last, 6th layer is sour cream.
Cover with a lid, make a strong fire, wait for it to boil.
As soon as it boils, make a small fire and simmer for 20 minutes.
  7. After 20 minutes, add the chopped garlic and herbs, mix gently and simmer for another 15 minutes.
    After 20 minutes, add the chopped garlic and herbs, mix gently and simmer for another 15 minutes.

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