Pan-Stewed Zucchini and Carrots

Lenten vegetable dish of zucchini, onions and carrots. Zucchini stewed in a pan with carrots in vegetable oil, suitable for any side dish. Recipe for Lenten and vegetarian menus.
cook time: 45 min
Ethan Rowley
Pan-Stewed Zucchini and Carrots

Nutrition Facts (per serving)

70
Calories
5g
Fat
6g
Carbs
1g
Protein

Ingredients (8 portions)

Basic:

Garlic 2 clove
Salt 2 tsp
Zucchini 1 kg
Carrot 400 g
Bulb onions 400 g
Vegetable oil 5 tbsp
Dill 30 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the products according to the list: wash all the vegetables, peel the carrots, onions, garlic; zucchini, if young, do not need to be peeled.

Step 2

Step 2
Using a vegetable shredder, cut the carrots into cubes or cut them with a knife.

Step 3

Step 3
Grind the onion using the same shredder or cut into small cubes.

Step 4

Step 4
Pour vegetable oil into a saucepan and add onions and carrots.

Step 5

Step 5
Salt the onions and carrots and fry, stirring, for 5 minutes.

Step 6

Step 6
Meanwhile, just like carrots, cut the zucchini into cubes.

Step 7

Step 7
Pour the zucchini into the pan.

Step 8

Step 8
Mix the vegetables all together well and reduce the heat.

Step 9

Step 9
Cover the pan with a lid and simmer the zucchini with carrots and onions for 30 minutes. Stir the zucchini once while cooking.

Step 10

Step 10
While the zucchini is stewing, finely chop the dill.

Step 11

Step 11
Pass the garlic through a press and mix with dill.

Step 12

Step 12
At the end of the stew, before removing the pan from the heat, add dill and garlic to the zucchini, stir, cover the pan, turn off the heat and let it brew for another 5 minutes.

Step 13

Step 13
Place zucchini stewed with carrots and onions in a salad bowl and serve. This vegetable appetizer can be served either warm or cold, with a side dish or as a separate dish.

Additional rubrics

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