Simple zucchini and tomato stew topped with sour cream
A simple, low-calorie vegetable stew recipe made from zucchini and tomatoes is presented, tasty both hot and cold.
During the peak vegetable season, a simple stew recipe based on zucchini and tomatoes can come in handy. The dish is low in calories and is described as tasty both freshly cooked and hot, as well as later when cooled down.
Ingredients needed
The stew requires two kilograms of zucchini, half a kilogram of tomatoes, butter, two onions, a head of garlic, fresh parsley, olive oil and vegetable oil, a bay leaf, whole allspice berries, sugar, salt and black pepper.
Preparation steps
The zucchini are peeled and seeded, then cut into larger pieces, while the tomatoes are cut into smaller pieces than the zucchini. The onions are finely chopped. In a pan or pot, the onions are softened in a mix of vegetable and olive oil, then the zucchini are added and cooked until they begin to release juice. The tomatoes are added next, and everything is cooked briefly over high heat before the heat is reduced and sugar, pepper and a bay leaf are added.
After salting, the mixture should be stirred gently so the ingredients do not turn into mush, and cooking continues for a few more minutes. Finally, finely chopped parsley and pressed garlic are stirred in, the dish is seasoned again with pepper, mixed once more, and removed from the heat after the bay leaf is taken out.
The finished stew is best served topped with a dollop of sour cream.
