Stewed Zucchini with Bell Pepper
Eggplants can be used as an alternative to zucchini. This dish will make a great side dish for various types of meat, and can also be a light full dinner or lunch. The listed ingredients yield 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- zucchini 500 g
- bell pepper 400 g
- carrot 200 g
- onion 200 g
- greens to taste
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 9
Finely chop the onion.
Step 2 of 9
Grate the carrot on a medium grater.
Step 3 of 9
Remove seeds from the pepper and cut it into cubes.
Step 4 of 9
Cut the zucchini into cubes. Small fruits can be left unpeeled, while large ones should be peeled and seeded.
Step 5 of 9
Sauté the onion in vegetable oil.
Step 6 of 9
Add the carrot and sauté.
Step 7 of 9
Add the pepper. Stew under a lid for 5–7 minutes.
Step 8 of 9
Add the zucchini, salt, and pepper. Stew under a lid for 15–20 minutes (no need to add water).
Step 9 of 9
Sprinkle with greens before serving.