Braised Zucchini with Carrot and Onion

Cooking method

1. Step 1:

   

   How do you make zucchini braised with carrot and onion? Gather the ingredients. Use small, young zucchini — they haven't developed a seedy core yet and their skin is tender, so there's no need to peel them. The amounts are approximate, so feel free to adjust them either way.

2. Step 2:

   

   Peel the onion and carrot and rinse them under cold water. Slice the onion into half-moons or a little smaller. Grate the carrot, or cut it into sticks or rounds. Pour a little vegetable oil into a skillet and heat it until hot. Add the onion and carrot and sauté over low heat for 2–3 minutes, until the onion turns translucent.

3. Step 3:

   

   Wash and dry the zucchini and trim both ends. Cut the zucchini into large cubes.

4. Step 4:

   

   Add the diced zucchini to the skillet and stir it together with the carrot and onion. Cover and braise everything over low heat for 20–25 minutes. If the zucchini is juicy, it will release some liquid; add a little water if needed.

5. Step 5:

   

   As it braises, the zucchini will soften and shrink slightly. If you like it very soft, braise it a bit longer. I prefer it tender but not mushy.

6. Step 6:

   

   Chop a little fresh herbs.

7. Step 7:

   

   Season the zucchini with salt and seasonings. Add the herbs and stir everything together.

8. Step 8:

   

   The braised zucchini with carrot and onion is ready! Serve it hot. It makes an excellent side for meat dishes. Enjoy!