Zucchini with carrots and onion

Name: Zucchini with carrots and onion
Ingredients: 2 medium zucchini (600 g); 1 medium white onion (150 g); 1 medium carrot (60 g); 30 ml olive oil; 900 ml water; 100 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper

Season - Zucchini with carrots and onion by Tinca B. - Recipia

Olive oil brings out the flavor of zucchini with carrots and onion, a fasting dish where the vegetables soften in a light sauce. The carrot needs a little attention when you cut it, while the zucchini finish things off with soft pieces that are easy to scoop up with a spoon. I choose small zucchini with smooth skin and cut them into even cubes. Prep: 15 minutes. Cook: 31 minutes. Total time: 46 minutes. Servings: 4. About 110 kcal and 2 g of protein per serving.

Ingredients

2 medium zucchini (600 g)
1 medium white onion (150 g)
1 medium carrot (60 g)
30 ml olive oil
900 ml water
100 ml water
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Finely chop the onion. Heat the olive oil in a pot and cook the onion for 4 minutes, until soft and translucent. 2. Slice the carrot into rounds and add it to the onion. Pour in 900 ml of water, enough to cover the vegetables, then simmer over low heat for 15 minutes, until the carrot is almost tender. 3. Cut the zucchini into cubes and add them to the pot along with 100 ml of water, the salt and pepper. Cover and simmer over low heat for 12 minutes, until all the vegetables are soft.

Notes

Small zucchini have thin skin and don’t need to be peeled. Larger ones can have hard seeds and a lot of watery flesh, so remove the seeded part before cutting them. Thickly sliced carrots take longer to cook; I don’t rush this step and let them soften almost completely before adding the zucchini. I serve fresh bread alongside. Keep the dish in the refrigerator and eat it within 3 days.