Young potatoes with zucchini
Composition / ingredients
8
Servings:
Cooking method
Wash the potatoes, peel and cut into cubes. It's the same with zucchini and carrots.
Peel the onion and chop finely. Pour boiling water over the tomatoes, then immediately with cold water, so it's easier to remove the skin. Cut the tomatoes into pieces.
Pour vegetable oil into the stew bowl. Put the onion on the bottom. Throw in the same bay leaf, pepper. Lay out layers of carrots first, then potatoes, add salt. Then put half of the tomatoes. Top with zucchini and the second half of tomatoes, season with salt and pepper, add lavrushka and a little water.
Close the dish with a lid and put it in a preheated 180 degree oven for 1 hour. Young potatoes with zucchini are ready. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
