Such a blank must be in your pantry. Zucchini stew is an appetizing snack that can be served immediately on the table. I recommend closing it in small jars so that you can eat the whole portion at a time.
Ingredients
- Zucchini - 1 kg
- Carrots - 100 g
- Onion - 100 g
- Garlic - 20 g
- Tomato paste - 2 art.l.
- Vegetable oil - 2 tbsp.l.
- Vinegar - 3 art.l.
- Black Pepper - 6 peas
- Sugar - 1 tsp.
- Salt (without slide) – 1 art.l.
Step-by-step cooking recipe
Chop the zucchini and peeled onion. Grate the carrots on a fine grater.
In a deep cauldron, fry onions and carrots in oil until soft.
Add zucchini, black pepper, sugar, tomato paste and simmer for 20 minutes, stirring from time to time.
Add salt, add garlic passed through the press and cook for another 10 minutes.
Pour in the vinegar, mix gently and turn off the heat after 1 minute.
Arrange the hot stew in sterilized jars and roll up.
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