Healthy Buckwheat and Zucchini Dish

A simple, dietary Lenten dish or side dish! Buckwheat porridge with zucchini is a very simple dish in composition and method of preparation, which is worth paying attention to for those people who watch their figure and nutrition, are vegetarians or fasting. Since this dish does not contain animal products, all components contain a minimum of fat and calories, but many nutrients and vitamins, which are very useful. This dish is reminiscent in its composition and method of preparation to the traditional Indian dish known as “buckwheat sabji,” which is served in India during the fasting period. Therefore, this recipe for buckwheat with zucchini will also be interesting to those who love national dishes of different countries.
cook time: 25 min
Liam Carson
Healthy Buckwheat and Zucchini Dish

Nutrition Facts (per serving)

85
Calories
3g
Fat
13g
Carbs
2g
Protein

Ingredients (1 portion)

Basic:

Salt to taste
Ground black pepper to taste
Water 1 cup
Zucchini 150 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 1 tbsp
Buckwheat 0.5 cup

Recipe instructions

Step 1

Step 1
How to make buckwheat with zucchini? Prepare the ingredients. Rinse the buckwheat thoroughly, changing the water several times until it becomes clear. Drain the water and place the cereal in a colander. To prepare the dish faster, you can prepare buckwheat. To do this, put it in a saucepan, fill it with water and put it on fire, add a pinch of salt. Boil the cereal for about 5-7 minutes from the moment the water boils so that the cereal swells. Do not drain the water from the cereal.

Step 2

Step 2
Wash, peel and cut the carrots with a knife into thin strips or cubes, as you prefer.

Step 3

Step 3
Peel the onions and cut them into cubes, strips or feathers with a knife.

Step 4

Step 4
Wash the zucchini, remove the skin, remove the core with seeds, cut the pulp into small cubes or strips. If the zucchini is young, its skin is tender and thin, it is enough to wash it and cut it into small cubes along with the skin and pulp.

Step 5

Step 5
Pour vegetable oil into the frying pan. Warm it up. Fry the onions and carrots in oil, stirring with a spatula, until the onions become transparent and the carrots are soft.

Step 6

Step 6
Add zucchini and cooked buckwheat to the vegetables along with the water in which the cereal was boiled. Add spices to taste. Stir and simmer over low heat, covered, for about 10-15 minutes. Remove the lid, the water should completely evaporate. The dish is ready.

Step 7

Step 7
Serve it as a side dish or as a separate dish with tomato sauce. Bon appetit!

Additional rubrics

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