Zucchini with tomatoes and garlic

Zucchini 2 kg
Tomatoes 500 g
Sour cream 250 g
Onions 2 heads
1 clove garlic
Parsley 50 g
Olive oil 50 ml
Bay leaf 1 piece
Vegetable oil 50 ml
Black pepper allspice 6 pieces
Sugar 1 teaspoon
Salt to taste
Ground black pepper to taste

How to:

1. Courgettes cleaned of seeds and foam innards (if you use zucchini, this surgery may be omitted), cut into large chunks (three or four centimeters). Onions finely chop. And the tomatoes into slices approximately half compared with the zucchini.

2. Preheat a deep skillet mixture of vegetable and olive oil and fry the onion until soft.

3. Pour into a saucepan with the onion and zucchini, stirring wait for the moment when they are empty juice. Then add them to the company tomatoes, stir. Simmer for rapid fire two or three minutes. Reduce the heat, add the sugar in a saucepan, add the allspice and bay leaf. Simmer for three minutes. Then add salt. Mix, trying not to make the contents of the saucepan to squash the eggs or cereal. Simmer for another two minutes.

4. Meanwhile, finely chop the parsley, peel the garlic. Season with ragout crushed garlic and parsley, season with pepper, stir and immediately remove from heat. Serve with cold fat sour cream. Bay leaf and allspice, so you do not fall into the bowl, you can put in the stew, packed in a bag of cheesecloth.


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