Stewed zucchini with carrots This is a dish that you can eat as an addition to a meal. Their form and consistency make them also served as a vegetable counterpart of pasta with a cream sauce. This dish will be ideal for people on a diet or limiting carbohydrate taking. The big advantage is the speed and simplicity of preparation, as well as the possibility of individually determining the proper crunchiness of vegetables. It is also a great way to smuggle valuable ingredients to the youngest diet. It contains a lot of fiber, antioxidants, vitamins and minerals.
You will need: to prepare delicious, stewed vegetables:
- 3 courgettes,
- 2 large carrots,
- 1 avocado,
- lemon juice,
- 2 cloves of garlic,
- salt and pepper to taste,
- 2 tablespoons of olive oil.
Additionally:
- Fresh basil for decoration.
Cut the zucchini and carrots into pasta -like threads. You can do it with a mandoline, a kitchen work or a sharp knife. Heat the oil in a frying pan. Add “pasta” made of carrots and zucchini to the pan. Season with salt and pepper to taste. Mix, simmer for a few minutes until the vegetables are softened, but still remain crunchy. If necessary, water with a little water.
Blend up to a smooth consistency, the peeled avocado, lemon juice and garlic. Season with salt and pepper to taste. Pour the chopped sauce into slightly cooled vegetables, mix everything.
Serve the stewed zucchini with carrots, decorated with fresh basil. Store the remains in the fridge, in a tight container and use within 1 day. Heat in a pan or in a microwave.
Sources: Terazpoczy.pl
See also:
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A quick way to dinner without meat. Sylvating vegetarian casserole
Low calorie, healthy desserts without sugar. You can eat every day and lose weight
