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Zucchini in Tomato Sauce Recipe
I want to share with you a wonderful recipe. A great side dish — a pot with an incredible sauce.
I usually make this side dish when I have available zucchinis. I also add some mushrooms.
I especially love the sauce — the stew comes out thick with a strong flavor of vegetables. Want to hear a secret? You can eat it cold or at room temperature.
One of the best side dishes I have ever made.
3 – 4 Servings
Ingredients:
Medium onion, diced
2 cloves garlic, thinly sliced
3 large, soft, ripe tomatoes, diced
A cup and a little water
10 small champignon mushrooms, diced
2 grated zucchini, no need to peel
A heaping tablespoon of sweet chili sauce
A tablespoon of tomato paste
A tablespoon of sugar
3 tablespoons of chopped parsley
Spices:
A flat tablespoon of sweet paprika
A half teaspoon of hot paprika
3/4 tablespoon of a. soup
3/4 teaspoon of salt
A half teaspoon of black pepper
Diced black pepper
Salt
Preparation:
1. Heat a large frying pan with 3 tablespoons of oil. Fry the onion until lightly golden. Add the sliced garlic and continue to fry until golden.
2. Add the mushrooms. Fry lightly. Add the grated zucchini, tomato cubes, sweet chili sauce, water, sugar and spices.
3. Bring to a boil, cover, reduce heat and cook for about 20-25 minutes.
4. Towards the end, check the flavors, sprinkle with parsley before serving.
