Zucchini with tomatoes and garlic
6 servings
20 minutes
Zucchini is stewed with tomatoes and garlic, but not stewed for long, so that each of the ingredients remains true to itself and the snack does not turn into caviar. It is supposed to be eaten with cold, fatty sour cream.
1
Remove seeds and spongy insides from zucchini (if using zucchini, this step can be skipped), cut into large pieces (3-4 cm). Finely chop the onion. Cut the tomatoes into pieces about half the size of the zucchini.
- Zucchini: 2 kg
- Tomatoes: 500 g
- Onion: 2 heads
2
Heat a mixture of vegetable and olive oil in a deep skillet and sauté the onion until soft.
- Olive oil: 50 ml
- Vegetable oil: 50 ml
- Onion: 2 heads
3
Add zucchini to the pan with onions and stir until they release juice. Then add tomatoes, mix. Simmer on high heat for 2-3 minutes. Reduce heat, add sugar, allspice, and bay leaf. Simmer for another 3 minutes. Then add salt. Stir, trying not to turn the contents into zucchini caviar or porridge. Simmer for another 2 minutes.
- Zucchini: 2 kg
- Tomatoes: 500 g
- Sugar: 1 teaspoon
- Black allspice: 6 pieces
- Bay leaf: 1 piece
- Salt: to taste
- Zucchini: 2 kg
4
Meanwhile, finely chop the parsley and peel the garlic. Season the stew with crushed garlic and parsley, add ground pepper, mix, and immediately remove from heat. Serve with cold, fatty sour cream. To prevent bay leaves and allspice from ending up on the plate, you can place them in the stew wrapped in a cheesecloth bag.
- Parsley: 50 g
- Garlic: 1 head
- Ground black pepper: to taste