Zucchini with tomato stew
Slowly stir-fry over low heat to bring out the deliciousness of the ingredients. A summery dish that can be enjoyed even over pasta.
How to make it
1
Cut the zucchini into 5cm lengths and divide them into 4 equal parts. Chop the onions and cut the bacon into 3mm thick thin pieces.
2
Heat the garlic, seeded chili peppers, and olive oil in a frying pan, and add the bacon when it smells good and fry. Add the onions and fry slowly over low heat for about 15 minutes.
3
Add 1 zucchini to 2 and stir-fry, add tomato sauce, hot water, parsley and basil, and simmer for 10 minutes.
4
Serve on a plate and sprinkle with parmesan cheese and parsley to finish off.
Materials 1 person
-
- zucchini
- 3/2
-
- Onion
- 1/2 pieces
-
- bacon
- 50g
-
- Chop garlic
- 1 tablespoon
-
- Red chili pepper
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Basic tomato sauce can also be purchased from commercially available
- 200cc
-
- Hot water
- 100cc
-
- Mince parsley
- 1/2 tbsp
-
- basil
- 1 piece
-
- For finishing parmesan cheese
- 1/2 tbsp
-
- For minced parsley
- 1/2 tbsp
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