Zucchini Sauté with Tomatoes (No Onion)
A great vegetarian dish — incredibly tasty. The flavors come together beautifully. One note: I left the onion out of mine because I'm not a fan, but it really does belong here. So if you use it, sauté the chopped onion right along with the carrot.
Cooking method
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Step 1:
Gather your ingredients.
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Step 2:
Pour boiling water over the tomatoes, slip off the skins, and chop. Peel the carrot (and onion, if using) and cut into small pieces. Cut the zucchini into medium cubes. Finely mince the garlic.
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Step 3:
Chop the dill.
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Step 4:
Heat the vegetable oil in a skillet and sauté the carrot until golden.
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Step 5:
Add the zucchini. Cook, stirring, until tender, about 10 minutes.
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Step 6:
Add salt and pepper at the end.
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Step 7:
Add the tomatoes to the vegetables. Simmer until the excess liquid cooks off.
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Step 8:
Finely chop the garlic and dill and add them to the skillet.
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Step 9:
Simmer everything together for 2 minutes, then take it off the heat.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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