Zucchini and Vegetable Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini
- 1 large onion (s)
- 1 can tomatoes, chunky 400 g each
- 1 can tomatoes, happened
- 250 g bell pepper (s)
- 2 cloves garlic
- 125 g bacon, diced
- 1 cube broth
- 1 pinch (s) sugar
- some cream, optional
- olive oil
- salt and pepper
- Thyme, dried
- Basil, dried
- possibly water
Print Recipe
Pin Recipe Instructions
- Dice the onion, cut the bell pepper into bite-sized pieces and slice the zucchini. Chop the garlic or press it through a garlic press.
- Heat the oil in a sufficiently large saucepan and - if used - fry the bacon. Fry the diced onion lightly. Add paprika and zucchini and sauté a little. Then add the chopped and strained tomatoes, garlic, stock cubes and spices. Depending on the desired consistency, add 1/8 l of water if necessary. Cover and simmer for approx. 20 - 30 minutes. Season to taste and, if desired, refine with cream.
- This goes well with rice or baguette.
- If using sweet cream, do not add any sugar.
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