Overseas Caviar, Zucchini
⏳ Time
1 hour 20 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
Overseas Caviar, Zucchini
Ingredients
- Courgette - 3 pieces
- Carrot - 2 pieces
- Tomatoes - 3 pieces
- Onion - 3 pieces
- Garlic - 2 cloves
- Vegetable Oil - 2 tablespoons
- Basil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Orange Bell Peppers - 2 pieces
- Water - 1 cup
Step by Step guide
Step 1
The number of zucchinis should depend on their size. If they are very small, use about 4-5; if larger, then 3-4. They need to be peeled with a vegetable peeler, and for larger zucchinis, remove the seeds (if they are not too hard — it’s okay, everything will steam, and then the blender will do its job!). Cut the zucchinis into small cubes and place them in a high-sided frying pan.
Step 2
Grate the carrot on a coarse grater and add it to the zucchinis. Pour in the cup of water, add basil, cover with a lid, and place on medium heat.
Step 3
Meanwhile, pour boiling water over the tomatoes. The bell pepper also has a tough skin, but if it is young, it is hardly noticeable, so we won't touch it for now.
Step 4
Dice the onion and fry it in a separate pan until slightly golden. Then add it to the vegetable mixture to stew.
Step 5
Peel the tomatoes, crush them by hand into the pan (you can also chop or grate them). Add the minced garlic, season with salt and pepper, and let it stew for another 20 minutes on low heat.
Step 6
Purée the mixture with a blender and season with herbs.
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