Zucchini and carrot stew

Zucchini and carrot stew

Description of preparation:

A light, healthy and low-calorie dish. Can be served on its own or as a side dish for meat or poultry. Perfect during zucchini season! Delicious and quick! Tender stewed young zucchini with sweet carrots, tomato paste and aromatic herbs – all ingredients complement each other perfectly.

Prepare all ingredients according to the list.

Heat a frying pan with oil. Add randomly chopped onions and carrots. The cutting can be any at your discretion.

Fry the vegetables until soft. Add diced garlic, tomato paste and spices. I have paprika, coriander, thyme, marjoram and ground black pepper. Add salt to taste as well. Stir and cook for another 2-3 minutes.

Then add the chopped zucchini. If the skin is soft and tender, then there is no need to cut it off, just like removing the seeds. I recommend cutting the zucchini not too finely so that during the stewing process they do not turn into mush and retain their integrity.

Pour in approximately 100 ml. water, cover with a lid and simmer over low heat until the zucchini is done to the desired degree. I don’t bring the zucchini to a completely soft state, but you are guided by your taste preferences.

Zucchini and carrot stew is ready. Bon appetit!

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