September 20, 2018

Sauteed Zucchini with Garlic and Tomato Juice

Yield: 4 servings

4 tablespoons olive oil, divided
2 large zucchini (total weight about 2 pounds), sliced 1/4-inch thick rounds or half rounds
1 large onion, chopped
1 large carrot, peeled and cut into medium chunks
1 teaspoon crushed garlic (2 large cloves)
1 jar (net wt 10.2 oz.) roasted sweet pepper strips, drained and chopped
1 & 1/4 cup tomato juice (I used Campbell)
1/8 teaspoon garlic-chili sauce
2 tablespoons each fresh parsley and dill, chopped
Salt, freshly ground pepper, and even sugar to taste
Sour cream or plain Greek yogurt for serving

Place zucchini rounds in a large bowl, lightly sprinkle with salt and leave for 10-20 minutes.

In a large skillet, heat 2 tablespoons of oil, over medium-high heat. Add chopped onion, sprinkle with some salt and pepper and saute 8-10 minutes, occasionally stirring. Add carrots and saute more 3-4 minutes. In the end add garlic and sweet pepper strips. Mix everything very well, saute for 1-2 minutes and take out the mixture to a medium bowl.

Drain the water from the bowl with zucchini. Add 1 tablespoon of oil to a skillet and place rounds on it, fry on both sides until light-brown color. It's quite possible you will need one more tablespoon of oil to finish frying. Prepare the plate with paper towel to dry fried zucchini.

Low the heat to medium, return onion-pepper mixture to a skillet, add zucchini and tomato juice. Carefully mix everything together. Check for salt, pepper and sugar. Add garlic-chili sauce and mix again. Cover with a lid and saute for 10 minutes. Stir the mixture a couple times and in the end add parsley, dill and season, to taste, with salt and pepper.

Serve with sour cream or Greek yogurt.

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