Sautéed Zucchini and Green Peas

A simple, easy dish of summer vegetables. This dish is suitable for a summer menu when you want something light and simple. It is prepared quickly, without much time. Stewed vegetables can be served as a meatless dish or as a light side dish for meat, fish or chicken.
cook time: 45 min
Ava Prescott
Sautéed Zucchini and Green Peas

Nutrition Facts (per serving)

96
Calories
8g
Fat
5g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Parsley (for filing) 5 g
Vegetable oil 3 tbsp
Dry rosemary 0.5 tsp
Green pea (fresh, cleaned) 160 g
Basil (dry) 1 tsp
Young zucchini 500 g

Recipe instructions

Step 1

Step 1
To prepare zucchini with green peas in a frying pan you will need: young zucchini, green peas, vegetable oil, salt, basil, rosemary, parsley.

Step 2

Step 2
Wash the zucchini and dry. Since the vegetable is young, with delicate thin skin, it does not need to be cut off. This way the zucchini even better retains its shape when stewing. Cut the zucchini into small cubes.

Step 3

Step 3
Place a frying pan with vegetable oil on the fire. Place the zucchini.

Step 4

Step 4
First wash the green peas and remove any partitions. Add peas to zucchini. The vegetables are young, so they will be ready at the same time. Mix everything. Cook over low heat until the vegetables are half cooked, about 20 minutes. When stewing, the zucchini produces juice, so I did not cover the pan with a lid at this stage to allow excess moisture to evaporate.

Step 5

Step 5
Add salt, basil, rosemary, mix everything. Simmer over low heat, covered, until cooked for another 15 minutes.

Step 6

Step 6
Wash the parsley, dry it and chop it finely.

Step 7

Step 7
Before serving, sprinkle the finished dish with aromatic herbs. Bon appetit!

Additional rubrics

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