Quick zucchini stew
4 servings
25 minutes
Quick zucchini stew is a simple yet exquisite recipe from French cuisine that combines the tenderness of zucchini with the rich creamy flavor of sour cream and the spiciness of garlic. This dish perfectly conveys the spirit of Provençal cooking, where fresh vegetables are transformed into a refined treat. The light golden crust on the zucchini adds texture, while juicy tomatoes bring freshness and a slight tanginess. The flour gives the sauce a pleasant thickness, and parsley refreshes the flavor palette. This stew is an excellent choice for those who appreciate light yet rich dishes. It can be served as a standalone treat or as a side dish to meat and fish. Its quick preparation makes it ideal for a weekday dinner, while the subtle aroma of garlic and melted butter turns ordinary ingredients into a true gastronomic masterpiece.
1
Cut the zucchini lengthwise into quarters without peeling, then slice crosswise into pieces of 2-3 cm.
- Zucchini: 4 pieces
2
Finely chop the garlic and parsley. Cut the tomatoes into medium cubes.
- Garlic: 4 cloves
- Parsley: 5 sprig
- Tomatoes: 2 pieces
3
Heat ghee in a saucepan. Quickly fry the zucchini over high heat until golden brown, sprinkle with flour, salt, and pepper, and fry a little more.
- Clarified butter (ghee): 1 tablespoon
- Zucchini: 4 pieces
- Wheat flour: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Pour sour cream over the zucchini, reduce heat to medium, stir and bring to a boil. Add tomatoes and parsley with garlic, heat through, remove from heat and serve.
- Sour cream 20% fat: 150 g
- Tomatoes: 2 pieces
- Parsley: 5 sprig
- Garlic: 4 cloves
