Zucchini and tomato sauté
Description
The dish is prepared without unnecessary complications. Tender, juicy, and aromatic, seasonal vegetable sauté needs no introduction and is probably among the top ten most popular vegetable dishes. I suggest making a sauté based on zucchini and tomatoes, which won't affect its popularity at all, but will make the flavor even more delicate, with tomato notes. The dish itself will be juicier too. And of course, onion and carrot are additional traditional vegetables that are hard to do without in such dishes. The recipe is simple, accessible, and takes very little time. The finished dish can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making sauté.
- 2
Step 2
Peel the carrots, wash them, and cut into pieces of arbitrary size. Place them in a saucepan or pot with a thick bottom.
- 3
Step 3
Peel the onion, wash it, and chop. Add to the carrots.
- 4
Step 4
Pour in refined sunflower oil and simmer the carrots with the onion until soft for 7-8 minutes. You can add a little water.
- 5
Step 5
Wash the zucchini and slice it into rounds or half-rounds. Coat in flour and place into a pot with carrots and onions.
- 6
Step 6
Peel the tomato, slice it, and place it in a saucepan. Chop the second tomato in any way and add it to the saucepan as well.
- 7
Step 7
Season the stew with salt and pepper to taste and add sugar. Pour in 50 ml of water. Cover the pot with a lid and simmer the vegetables over low heat for 20–25 minutes. At the end of cooking, add minced garlic.
- 8
Step 8
Zucchini and tomato sauté is ready. Delicious both warm and cold.