Zucchini stew with olives

6 servings

25 minutes

Zucchini and olive ragout is a refined dish of European cuisine that combines the tenderness of sautéed zucchini with the rich aroma of white wine, tomato sauce, and fragrant rosemary. This dish is likely inspired by Mediterranean traditions where simple ingredients are transformed into a culinary masterpiece. Olives add a piquant depth of flavor, while the slight acidity of the wine lends sophistication. This ragout is perfect as a standalone dish or as an accompaniment to meat and fish. It can be served with crusty bread or pasta, creating a harmonious and warming dinner. The simplicity of preparation makes this recipe accessible even for novice cooks, while its rich flavor appeals to gourmets.

Energy value per serving

• Calories: 105
• Proteins: 2.6g
• Fats: 6g
• Carbohydrates: 6.2g

Ingredients

• Zucchini: 500 g
• Dry white wine: 150 ml
• Olives: 140 g
• Fresh rosemary: 2 tbsp
• Tomato sauce: 1 jar

Cooking steps

1. Cut the zucchini into medium cubes, sauté in 1 tbsp of olive oil until soft and lightly browned (about 10 minutes) over medium heat, stirring occasionally.

   Required ingredients:

   • Zucchini: 500 g
   • Dry white wine: 150 ml

2. Add wine, increase the heat, and simmer while stirring for about two minutes. The amount of wine should reduce by half.

   Required ingredients:

   • Dry white wine: 150 ml

3. Add tomato sauce (if sour, sugar can be added. I used sweet-sour sauce - 1 can weighing 500 g brutto), olives, and rosemary (I used dried, in smaller quantity), mix. Bring to a boil and simmer on low heat for about 5 minutes, stirring. Add salt and pepper to taste.

   Required ingredients:

   • Tomato sauce: 1 jar
   • Olives: 140 g
   • Fresh rosemary: 2 tablespoons