The zucchini is not released. And they won’t let go for at least a couple of weeks. Well, good 🙂

Today I propose to cook pasta sauce with zucchini – it turns out to be summer and fresh due to zucchini and at the same time filling due to meat 🙂

You can use any other soft vegetables or mushrooms for this dish instead of zucchini. Champignons, oyster mushrooms, eggplant, stalk celery, broccoli will be good here.

Summary

Ingredients

• spaghetti or other long pasta 300 grams
• medium onion 1 PC.
• garlic 2 cloves
• zucchini medium 300 grams
• Bell pepper 1 PC.
• minced meat 600 gram
• Provencal herbs 1 teaspoon
• tomatoes in their own juice 400 gram
• salt and sugar to taste

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Instructions

1. Finely chop the onion and garlic. Cut the zucchini and pepper into medium cubes (you do not need to peel young zucchini from the skin).
2. In a saucepan over medium heat, heat 2 tablespoons. vegetable oil. Put onions and fry, stirring occasionally, for 3-4 minutes.
3. Add Provencal herbs, garlic, zucchini and pepper. Fry, stirring occasionally, for another 3 minutes.
4. Put the minced meat in a saucepan and fry, stirring and breaking the lumps with a spatula, about 3-4 minutes, until all the minced meat turns dull.
5. Put mashed tomatoes together with juice.
6. We mix. Season to taste with salt and sugar. Simmer for about 10 minutes.
7. In parallel, according to the instructions on the pack, boil the pasta. Drain the water, combine the spaghetti with the sauce and stir.
8. We serve.

Enjoy your meal!