Composition / ingredients
Step-by-step cooking
Step 1:
How to put out zucchini with tomatoes and garlic in a frying pan? Prepare everything you need for this. The proportions of vegetables can be changed to your liking. If you want more juiciness, then add more tomatoes. You can use any greens. I have basil and parsley. Onions can be both purple and ordinary onions.
Step 2:
Wash tomatoes and zucchini. My zucchini is young with a soft peel. Slice the zucchini and tomatoes. Peel the onion from the husk, rinse and finely chop.
Step 3:
Heat the frying pan to a hot state and pour a little vegetable oil. Put the chopped onion and fry it for a minute.
Step 4:
Then add the prepared zucchini with tomatoes to the frying pan. Simmer all together for 10 minutes. The stewing time can be slightly changed to your taste, depending on what kind of softness of zucchini you want to get. I like them to be soft enough, but not yet falling apart. Young zucchini are cooked very quickly.
Step 5:
During the stewing time, a sufficient amount of juice will appear from the vegetables. At the end of stewing, add chopped fresh herbs and garlic passed through a press. Stir and remove the pan from the heat.
Step 6:
Stewed zucchini with tomatoes are ready! Serve them hot! It's delicious!
Step 7:
Bon appetit!
Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
