Ingredients
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3 Zucchinimedium-sized
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1 Onionlarge
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2 tbsp. of Extra Virgin olive oil
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1 clove of Garlic
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to taste Salt
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100 g of Cherry tomatoesOr 1 tbsp of tomato paste
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1 Bay leaf
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5 peppercorns Black pepper whole
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3 peppercorns Pimento
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1 bunch of DillOr 2 tbsp of dried dill
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1/2 bunch of Parsley leavesoptionally
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1 tsp. of White wine vinegar 5%
Directions
This is my grandmother’s recipe, so it’s really good for me 🙂 It’s also a great option to make an easy vegetable dish that can be eaten warm or cold as a snack. The spread stores well in the fridge and you can add some of it to any meal, very convenient!
Cooking is easy, no need to fry anything separately. It has maximum health benefits!
Please take note!
Bon Appetit!
Today's visits: 1.
Steps
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1
Done
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Grate zucchini on a coarse grater. Dice onion finely. Chop the garlic and herbs finely. Cut the cherry tomatoes into quarters. |
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2
Done
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In a cauldron or saucepan with a thick bottom and a lid, sauté onion in olive oil over medium heat until soft and golden for about 10 to15 minutes. Add the garlic and sauté all together for 1 minute. |
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3
Done
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Now add the grated zucchini and a little salt, mix them, reduce the heat to low, cover and stew for about 20 minutes, stirring occasionally. Zucchini should give juice, become softer and lose a little color. |
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4
Done
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Now add the spices and stew for another 10 minutes. Then open the lid and stew without the lid to let the excess moisture evaporate. |
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5
Done
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Add the cherry tomatoes and stew all together until the tomatoes are soft. When the tomatoes are soft, add the greens, mix and cook together for a few minutes. |
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6
Done
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Now taste, add salt and white wine vinegar to taste. |
