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Zucchini stew in the oven

1471

Kitchen French

Calorie content 35.2 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 0.9 gr.

Fats * 4.6 gr.

Carbohydrates* 5.5 gr.

Content

The exquisite taste of oven-baked vegetable stew is not a dream, but a reality. Such a stew is prepared in a matter of minutes, and the taste will amaze you with its depth: juicy zucchini, baked in the oven at high temperature, retain their juiciness inside; sautéed onions, carrots and garlic add a pleasant aroma and sweetish taste to zucchini, and tomatoes add a slight sourness. This amazing dish will definitely not leave you indifferent!

Ingredients

Zucchini 600 gr. Carrot 1 PC. Onion 1 PC. Garlic 4 tooth. Fresh tomatoes 2 pcs. Parsley 3 - 4 branch Salt 1 tsp Sunflower oil 4 tablespoons

Cooking process

We wash young zucchini under running water, remove the stalks and cut into large cubes. If you are using ripe zucchini, peel them and remove seeds.

We spread the sliced zucchini in a baking dish, salt, mix and put in an oven preheated to 200 degrees to bake for 20 minutes.

We clean the carrots, wash and rub on a coarse grater. Peel the onion, rinse it and chop it into small cubes. Peel the garlic and cut into small slices. We spread the vegetables in a preheated pan with vegetable oil and fry for 10 minutes, remembering to stir occasionally.

We wash the tomatoes, dry them on a towel and cut them into small cubes.

We wash the parsley under running water, put it on a kitchen towel so that it dries a little. Then chop it finely with a knife.

After 10 minutes, add the tomatoes to the fried vegetables, mix and cook for 5 minutes.

Remove the pan with ready-made vegetables from the heat, add the parsley and stir.

We take out the baked zucchini from the oven. We baked them at a high temperature, so they had to grab immediately and keep their juiciness. If they let the juice out, we drain it, we won't need it. Add the fried vegetables to the zucchini mold and mix well.