Stewed zucchini
4 servings
40 minutes
Stewed zucchini is a light snack and a fiery hello to summer, even if the zucchini comes from the store and you happen to cook it in the middle of winter. The recipe requires that you follow the correct sequence in preparing the vegetables. Although they will eventually combine and turn into mush, you should still feel the onion, carrot, zucchini, and tomato in this mush - and for this, the vegetables must be processed in a certain order.
1
Peel the zucchini and cut into thin rings. Young zucchinis can be left unpeeled.
- Zucchini: 2 pieces
2
Grate the carrot, finely chop the tomatoes, dill, and onion.
- Carrot: 1 piece
- Tomatoes: 3 pieces
- Dill: 1 bunch
- Onion: 1 piece
3
Salt the zucchini rings, coat them in flour, and fry for 3 minutes on each side until golden brown. Transfer to a pot with a thick bottom.
- Salt: to taste
- Wheat flour: 50 g
4
Fry the onion and carrot in a pan and add to the zucchini.
- Onion: 1 piece
- Carrot: 1 piece
5
Add tomatoes there and squeeze in garlic. Pour in a quarter cup of water, cover with a lid, and simmer for 10-12 minutes.
- Tomatoes: 3 pieces
- Garlic: 4 cloves
- Vegetable oil: 60 ml
6
Remove the lid, simmer for another 5 minutes to evaporate excess moisture.
7
Add sour cream, salt, pepper and simmer for another 5-6 minutes.
- Sour cream: 250 g
- Salt: to taste
- Ground black pepper: to taste
8
Remove the cooked zucchini from the heat and sprinkle with chopped dill.
- Dill: 1 bunch