Braised zucchini with vegetables
Stewed zucchini with vegetables is a must-have in the summer - the season when the potential ingredients of the dish are the freshest, most delicious. Let not all of them “come” from your garden (imported ones from the southern regions can be used too), the main thing is that the products are drunk with the hot sun, and not grown under greenhouse lights. Stewed zucchini with vegetables is certainly good in its pure form, that is, as a separate dish, but they can also accompany meat, poultry, fish, acting as a good, but simply perfect side dish. Try it!
Ingredients
Servings 4-6- medium-sized onions - 2 pcs.
- garlic - 3 cloves
- medium-sized carrots -3-4 pcs.
- medium-sized zucchini - 4 pcs.
- medium-sized tomatoes - 3 pcs.
- dill - 70 g
- olive oil - 4 tbsp. l.
- bay leaf - 2 pcs.
- salt, freshly ground black pepper - to taste
Cooking
Step 1
Prepare all vegetables. Peel the onion and garlic. Wash the carrots thoroughly with a brush, then peel. Wash the zucchini and tomatoes. Also wash the dill and pat dry with paper towels.
Step 2
Cut the onion into small cubes, grate the carrots on a coarse grater. Crush the garlic with the flat side of a knife, then chop. Cut the zucchini into slices.
Step 3
Cut the tomatoes crosswise and dip in boiling water for 1 minute. Carefully lay out with a slotted spoon and clean. Cut the pulp into small cubes. Chop the dill.
Step 4
Heat half of the olive oil in a large skillet. Add the onion and garlic and brown while stirring. Add carrots and cook vegetables for another 5-7 minutes. Put the tomatoes in the pan and fry for 10 minutes. Salt and pepper.
Step 5
Heat the remaining oil in a wide saucepan or saucepan. Put the zucchini, a little salt and pepper. Spread fried vegetables on top. Keep repeating this until you run out of ingredients. Bring to a boil over medium heat, add bay leaf and simmer for 30 minutes.