This squash stew is a must have in every cellar. Pieces of tender zucchini with tomatoes ... Mmm ... And this is a great appetizer and side dish for any dish.
Cooking time 1 hour 20 minutes
Young zucchini 3 pcs
Onion 5 pcs
Tomatoes (large) 5 pcs
Carrots (large) 2 pcs
Garlic clove 5 pcs
Dill (greens) 1 bunch
Parsley (greens) 1 bunch
Vegetable oil 100 ml
Vinegar essence 70% 1 tsp
Salt to taste
Pepper to taste
Wash the zucchini and remove the skin.
Cut into cubes and place in a saucepan.
Finely chop the onion and fry with half the vegetable oil.
Cut the tomatoes into cubes and put in a saucepan with onions and courgettes.
Peel and grate the carrots. Fry in the second half of the oil and put in a saucepan.
Stir and put on medium heat. Add ½ glass of water. Cook for 10-15 minutes, until the courgettes are soft.
Season with salt and pepper, add finely chopped herbs and pressed garlic. Add vinegar, stir.
Divide into clean jars.
Cover and place in a wide saucepan with hot water to sterilize.
After boiling water, wait 5-7 minutes. Take out the cans, roll up. Wrap in heat for 12 hours. You can store it both at home and in the cold.