Zucchini Stewed in Tomato Sauce with Adjika
by Editorial Staff
This zucchini appetizer is good both warm and cold. Zucchini stewed in tomato sauce with garlic and adjika turns out to be very spicy, with a bright, rich taste. It will take very little time to prepare such a dish, and the result will certainly please!
Ingredients
- Zucchini – 300 g (1 pc.)
- Tomato sauce – 80 g
- Adjika – 20-30 g or to taste
- Garlic – 1-2 cloves
- Lemon (lemon juice) – 1 slice
- Vegetable oil – 1 tbsp
- Fresh dill – 3-4 branches
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare the necessary products.
- Wash the zucchini, dry, and cut into semicircles about 0.5 cm wide.
- Squeeze juice from the lemon. It will take 1 teaspoon of juice.
- Preheat a frying pan with vegetable oil. Fry zucchini for 5-7 minutes, stirring occasionally until browned.
- Add salt and black pepper to the zucchini.
- Add tomato sauce and adjika. Adjika comes in different degrees of pungency, so the amount of adjika is adjustable to taste. My adjika is not too hot, so I added 30 g.
- Peel the garlic, pass through a press and add to the zucchini.
- Mix zucchini with tomato sauce, garlic, and adjika. Then add lemon juice and 2 tablespoons to the pan. spoons of water.
- Mix again, cover, and simmer over low heat for about 5 minutes, until the courgettes are soft.
- Then open the lid and continue cooking the zucchini for another 2-3 minutes so that the excess liquid evaporates.
- Finely chop the dill. Put the prepared zucchini in tomato sauce on a plate and sprinkle with chopped dill.
Enjoy your meal!
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