Zucchini stewed with garlic
Description
The recipe won't take much time. This method of cooking zucchini with garlic has been used in my family for many years—and for good reason. These zucchini can be enjoyed both hot and cold, served as a main dish, side dish, or appetizer. They are very low in calories, so they won't affect your figure, yet they're highly nutritious, packed with vitamins and minerals! :) By the way, you can prepare stewed zucchini with garlic not only from fresh but also from dried zucchini—the dish will have an amazing aroma, somewhat reminiscent of mushrooms. Good luck! Serve hot.
Instructions
- 1
Step 1
Wash the zucchini, dry them, and cut into fairly large cubes.
- 2
Step 2
Chop the onion.
- 3
Step 3
And carrots.
- 4
Step 4
Peel the garlic and chop finely with a knife.
- 5
Step 5
Heat a wok or a high-sided skillet over medium heat. Pour in the oil; as soon as it becomes liquid like water, add the garlic and sauté for 1 minute, constantly stirring with a spatula.
- 6
Step 6
Add the carrots and sauté, stirring constantly, for another 4-5 minutes.
- 7
Step 7
Then add the onion and zucchini, mix, cover with a lid, and simmer over low heat for about 15–20 minutes, stirring occasionally and gently—zucchini have very tender flesh, and if stirred vigorously, they will fall apart and turn into a puree-like consistency.
- 8
Step 8
Squeeze the juice from half a lemon.
- 9
Step 9
Add lemon juice, salt, sugar, and spices, mix well, simmer for 5 minutes, then turn off the heat. Sprinkle the finished dish with finely chopped dill before serving.