Stewed Zucchini
Main Dishes • Moroccan
Description
Stewed zucchini is a light appetizer and a fiery greeting to summer, even if the zucchinis come from the store and you find yourself preparing them in the middle of winter. The recipe requires following the right sequence in preparing the vegetables. Although they will ultimately blend together into a mash, the onion, carrot, zucchini, and tomato should still be distinguishable in the mix — and for that, the vegetables must be processed in a specific order.
Ingredients
- Courgette 2 pieces
- Tomatoes 3 pieces
- Carrot 1 piece
- Onion 1 piece
- Sour Cream 10 oz
- Garlic 4 cloves
- Dill 1 bunch
- Vegetable Oil 0 fl oz
- Wheat Flour 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the zucchini and slice it into thin rings. Young zucchinis can be left unpeeled.
Step 2
Grate the carrot, and finely chop the tomatoes, dill, and onion.
Step 3
Salt the zucchini rings, coat them in flour, and fry for 3 minutes on each side until golden brown. Transfer to a heavy-bottomed pot.
Step 4
Sauté the onion and carrot in a skillet and add them to the zucchini.
Step 5
Add the tomatoes and squeeze in the garlic. Pour in a quarter cup of water, cover with a lid, and simmer for 10-12 minutes.
Step 6
Remove the lid and simmer for another 5 minutes to allow excess moisture to evaporate.
Step 7
Add sour cream, salt, and pepper, and simmer for another 5–6 minutes.
Step 8
Remove the cooked zucchini from the heat and sprinkle with chopped dill.
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