Zucchini and carrot stew

1. For this dish, it is advisable to take young carrots. Wash it and peel it. Cut the carrots in half lengthwise and then into pieces about 1.5-2 cm wide.
2. Preheat the frying pan, then pour in the sunflower oil, wait until it warms up, and fry the chopped carrots until golden barrels on high heat.
3. Peel the onion from the husk and cut in half. Then cut each of the halves into three more parts and then into three more, shredding into cubes. Send the onion to fry in a frying pan and also bring it to a golden color.
4. Now prepare the young zucchini. They need to be washed and dried. If the skin is soft and tender, then it does not need to be cut, as well as to remove the seeds. If the zucchini has already had scuffs on the barrels, or the skin is already slightly "tired", it is still better to remove it. To do this, use a vegetable peeler or a regular knife. Cut the zucchini into cubes about the size of carrot slices. Add to the pan.
5. At this stage, you need to add salt and pepper to the dish to taste. And season it with Italian herbs to your taste. It can be basil, oregano, savory and even mint. Experiment with other seasonings as well.
6. It remains only to add the final touch. Put 1 tablespoon of tomato paste in a frying pan and mix thoroughly. It is necessary to simmer vegetable stew until ready.
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I just love the taste of these stewed zucchini with carrots, flavored with tomato paste and Italian herbs. And the smell? Just lick your fingers!
I prefer not to bring zucchini to a very soft state. I like it when they are slightly al dente. That is, when after heat treatment they retain their internal elasticity and slightly crunch.
The result is a light, low-calorie side dish. In the season of zucchini - perfect. In this form, even the most fastidious kids will eat vegetables for both cheeks. For the kids, bring the vegetables to full readiness. Bon appetit!