Summary

Ingredients

• 750 g zucchini
• 2 onions)
• 1 clove garlic
• 500 g mushrooms, fresh
• 3 tablespoon olive oil
• 1 large can (s) tomato (s), peeled
• 6 tablespoon white wine
• 2 teaspoon, heaped vegetable stock, instant
• 1 teaspoon oregano, dried
• 1 tablespoon lemon juice
• 1 bunch parsley
• Black pepper from the mill

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Instructions

1. Wash, clean and slice the zucchini. Peel and dice onions and garlic. Rub the mushrooms, clean and cut into thick slices.
2. Lightly brown the zucchini and onions in the hot oil for about 3 minutes, turning them constantly. add the garlic and fry briefly. Roughly chop the canned tomatoes and add them with their juice. Add the mushrooms, wine, instant stock, oregano and lemon juice to the vegetables. Simmer uncovered over medium heat for about 15 minutes.
3. Rinse the parsley, pat dry and chop finely. Season the ragout with pepper and serve sprinkled with parsley.
4. Serve with baguette. Tastes great as a vegetarian dish or with fish.