Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 zucchini
- 1 bell pepper (s), yellow
- 1 red pepper (s)
- 1 onion (s), optional
- 4 garlic clove (s)
- 3 tablespoon olive oil
- 2 tablespoon, heaped paprika, hot as rose
- 0.25 teaspoon ¼ nutmeg, grated
- 1 sprig marjoram
- 0.5 ½ cup vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a small saucepan.
- Cut the bell pepper and zucchini into small, bite-sized pieces. Quarter the onion.
- First add the onion and bell pepper to the saucepan and sauté for about 5 minutes over medium heat. Then add the zucchini and the marjoram sprig and sauté for another 5 minutes over medium heat. Add the garlic, fry briefly and add the vegetable stock to the saucepan. Add the paprika powder and nutmeg. Season the stew with salt and pepper and simmer for a few minutes.
- With 2 servings, one serving is 130 Kca.
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