This is a versatile dish, as it can be prepared in spring, when the first young zucchini are just ripening, all summer and all autumn, at the peak of the season for this simple and inexpensive vegetable, as well as all winter if you freeze them for future use.
Stewed squash with potatoes can be a wonderful side dish with any meat, poultry, or fish meal, and it's also a great meal for vegetarians or fasting people.
Ingredients:
Potatoes - 300 g
Zucchini - 300 g
Onions - 50 g
Garlic - 1 clove
Parsley - a few twigs
Salt to taste
Ch.m. pepper - taste
Vegetable oil - 2 tbsp.
Preparation:
1. To prepare the dish, prepare the food according to the list. Peel potatoes and onions from the peel and husk, wash together with the zucchini, dry.
2. Heat a small amount of odorless refined vegetable oil in a frying pan, put in potatoes cut into small slices, fry them until golden brown on all sides, minutes 5-7.
3. Reduce the heat under the skillet to low, add the onion, chopped in half rings. Cook for 3-4 minutes, it should become soft.
4. Cut the courgettes into small flat slices, put them to the vegetables, mix and fry everything together for 3-4 minutes. Now pour in some water, cover the pan with a lid and simmer for another five minutes. In many cuisines around the world, zucchini is eaten raw, so you don't need to stew it for too long, it should remain slightly crispy and not fall apart in the finished dish.
5. With the back of a knife, crush a clove of garlic, add to the pan, season with salt and pepper to taste, cook for a minute or two.
6. Add chopped fresh herbs last, stir the finished dish.
7. Serve immediately after cooking as a side dish or as a separate dish.
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