Stewed zucchini with carrots and onion

Description

In summer, when it's very hot, you don't want to spend much time cooking. So I try to choose light, quick recipes that are also good for your health. A little effort—and a light dinner is ready. The appetizer is ready. Serve immediately.

Instructions

1. 1

   Step 1

   

   TopFood.Cloud

   Wash and peel the vegetables. Remove the seeds from the zucchini, dice the zucchini into cubes, and salt it.

2. 2

   Step 2

   

   TopFood.Cloud

   Grate the carrots on a coarse grater. Dice the onion and slice the garlic into thin strips. Heat the oil in a skillet and sauté the carrots with the onion and garlic.

3. 3

   Step 3

   

   TopFood.Cloud

   Then add the zucchini and stir. Braise with the lid on until the zucchini is tender.

4. 4

   Step 4

   

   TopFood.Cloud

   Then add the paprika and rosemary and stir again. Cover with the lid and braise for another five minutes.

5. 5

   Step 5

   

   TopFood.Cloud

   Serve immediately or slightly chilled.