Zucchini in Jewish Recipe
I don’t know what this dish has to do with Jewish cuisine, but I saw this recipe with this name on the Internet. Interested in non-trivial cooking technology, the dish turns out to be more dietary than ordinary stewed zucchini. Perhaps someone will need it, now begins the active season of this vegetable. In my opinion, this dish is more like caviar in consistency.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Zucchini is better to take young, if old, then clean from the skin and seeds. Cut into small cubes. I think I have zucchini.
  2. Put the zucchini in a dry pan, keep on medium heat, slightly salted. The liquid in which it will be stewed is released.
  3. We also cut onions and carrots into small cubes. Add to the zucchini and simmer all together for 20 minutes, adding oil and pepper to taste.
  4. Tomatoes are scalded with boiling water, remove the skin from them. Cut into small cubes.
  5. Add to the vegetables and simmer for 15 minutes over medium heat.
  6. There was no garlic in the original recipe, but I think it fits the theme here. Put finely chopped garlic.
  7. Stir, turn off the fire.
  8. Serve the appetizer chilled, sprinkled with herbs, I have coriander.
  9. Bon Appetit!!!
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