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Vegetable zucchini stew in a slow cooker

1009

Kitchen Italian

Calorie content 37.8 kcal

Portions 6 port.

Cooking time 60 minutes

Proteins * 1 gr.

Fats * 5.2 gr.

Carbohydrates* 5.7 g

Vegetable zucchini stew in a slow cooker

Content

Zucchini stew with garlic, tomato and pepper is a dish for vegans, as well as for those who monitor the abundance of vegetables in their diet. It is delicious to eat cold after the stew has been infused for two hours in the refrigerator and the vegetables are saturated with the smell and taste of each other.

Ingredients

Zucchini 4 things. Onion 2 pcs. Bell pepper 2 pcs. Fresh tomatoes 1 PC. Garlic 3 tooth. Sunflower oil for frying Salt taste Ground black pepper taste

Cooking process

Wash the courgettes, peel, remove seeds and pulp. Cut the fruits into large cubes, put in a slow cooker. Set the frying mode to 10 minutes. Pour in a little vegetable oil, then let the zucchini juice.

Peel the onion, remove the box of seeds from the pepper. Chop the pepper and onion into small cubes.

Pour the onion into the multicooker, after wrinkling it with your hands, to let the juice flow. Simmer for another 5 minutes. Then add bell pepper and simmer for 10 minutes.