Zucchini with Olive Oil


Zucchini Recipe with Olive Oil
With the zucchini recipe with olive oil, you will prepare a very light olive oil for dinner and be full of health.
Ingredients for Zucchini Recipe with Olive Oil
4 Zucchini
1/2 tea glass of olive oil
1/2 tablespoon tomato paste
1 large onion
1 large tomato
1 teaspoon of sugar
1 teaspoon of black pepper
1 teaspoon of salt
1/2 bunch of dill
Key Point of Zucchini Recipe with Olive Oil
You can perform variegated chopping using a fork. Pull the fork from top to bottom from one end of the pumpkin to the other. Be sure to chop the courgettes quite large too. Sugar is added to most olive oil dishes, so the olive oil becomes more pronounced. You can also let the olive oil freeze to make the meal more delicious by resting it after cooking the dishes with olive oil, or even keeping it in the refrigerator for a day and serving it.

Cooking Suggestion of Zucchini Recipe with Olive Oil
Do not exceed the cooking time too much. Otherwise, you can cause the squash to become runny and lose both their vitamins and colors.

How to Make Zucchini Recipe with Olive Oil ?
Thoroughly wash the courgettes and peel them mottled. Chop into pieces slightly larger than the bird’s head.

Chop the onions for cooking. Chop the tomato into cubes.

Take the oil in a large-bottomed pan and heat it. Then add the onions and start roasting.

When the color of the onions turns, add the tomato paste and continue frying with the tomato paste.

Add the courgettes and mix and cook for a while.

Then add the tomatoes, sugar and spices, mix.

Cook on low heat for about 25-30 minutes until the pumpkins come to the tooth, do not forget to open the lid and stir.

Remove from heat and sprinkle finely chopped dill and serve. Bon Appetit.

Service Suggestion of Zucchini Recipe with Olive Oil
You can serve it by sprinkling plenty of dill on it.
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