Mexican Style Zucchini
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g tomato (s), passed
- 100 ml olive oil
- 250 g ketchup, (completely normal)
- 2 tablespoon chili sauce, Chinese sriracha
- 1 teaspoon Tabasco
- some salt, to taste
- 1 kg zucchini
- 1 onion (s)
- 1 bell pepper (s), color does not matter
- 3 tomato (s), fresh
Print Recipe
Pin Recipe Instructions
- Mix a sauce with olive oil, tomato sauce, ketchup, diced tomatoes, sriracha and tabasco, add a little salt if necessary.
- Roughly dice the zucchini (approx. 3 cm), cut the onion into rings, cut the bell pepper into rings or strips. Put the vegetables in the sauce, bring to the boil while stirring (be careful, the sauce can splash while heating!), Put the lid on and simmer for 10-15 minutes.
- Pour hot into clean glasses, close immediately, turn upside down, cover with a blanket and leave to cool.
- With this dish, zucchini stay firm to the bite and the whole thing goes well with grilled meat.
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