VEGAN

Zucchini Stew with Olives

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

1. Cook everything with the lid off; 2. You can also add a can (400 g) of canned beans along with the tomato sauce and olives.

Ingredients

Zucchini - 17.6 oz
Dry White Wine - 5 fl oz
Olives - 4.9 oz
Fresh rosemary - 2 tablespoons
Tomato Sauce - 1 can

Step by Step guide

Step 1

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

Step 2

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

Step 3

Add the tomato sauce (if it's acidic, you can add sugar. I used a sweet and sour sauce — 1 can weighing 500 g), olives, and rosemary (I used dried, in a smaller amount), and mix. Bring to a boil and simmer on low heat for about 5 minutes, stirring. Add salt and pepper to taste.