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.
Ingredients
Instructions
  1. 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.
  3. 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.
  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.
  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.
  7. After 20 minutes, add the chopped garlic and herbs, mix gently and simmer for another 15 minutes.
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