LOW CALORIE

Zucchini with Tomatoes and Garlic

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Zucchini is simmered with tomatoes and garlic, but only for a short time, so that each ingredient remains true to itself and the dish doesn't turn into a mush. It is best served with cold, rich sour cream.

Ingredients

Courgette - 4 lbs
Tomatoes - 17.6 oz
Sour Cream - 8.8 oz
Onion - 2 heads
Garlic - 1 head
Parsley - 1.8 oz
Olive Oil - 1 fl oz
Bay leaf - 1 piece
Vegetable Oil - 1 fl oz
Ground Black Pepper - 6 pieces
Sugar - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the seeds and fibrous insides from the zucchini (if you are using courgettes, this step can be skipped), and cut them into large chunks (about 3–4 cm). Finely chop the onion. Cut the tomatoes into pieces that are approximately half the size of the zucchini.

Step 2

Heat a mixture of vegetable and olive oil in a deep skillet and sauté the onion until it becomes soft.

Step 3

Add the zucchini to the saucepan with the onions and stir until they release their juices. Then, add the tomatoes and mix well. Sauté over high heat for 2–3 minutes. Reduce the heat, add sugar, and include the allspice and bay leaf. Continue to simmer for another 3 minutes. Then, season with salt. Stir gently, making sure not to turn the mixture into zucchini caviar or mush. Simmer for an additional 2 minutes.

Step 4

Meanwhile, finely chop the parsley and peel the garlic. Season the stew with crushed garlic and parsley, add ground pepper, stir, and immediately remove from heat. Serve with cold sour cream. To prevent bay leaves and allspice from ending up on the plate, you can add them to the stew wrapped in a cheesecloth bag.