Stew of flesh of Zucchini

## Zucchini Delight: A Hearty Stew Recipe

Stew of flesh of Zucchini

This stew is ideal to make when you plan to make stuffed zucchini. It is very delicious and serves as an addition to dishes other than zucchini. It is full of vitamins and low in calories. You don't need a lot of time or ingredients for this recipe. Follow the recipe.

Ingredients: simple, total time: 45 min. 4 servings

Preparation:

This procedure is done as I said when preparing a dish of stuffed zucchini. You will start by cleaning the zucchini.
First, wash them well and remove the stems, then cut them in half.
With the help of a knife or a butter tool, scoop out the core of the zucchini and place it on a larger plate. Be careful not to pierce the bottom of the flask when you are already preparing them for filling.
Once you've hollowed out the zucchini and scooped out the flesh, set aside. You can still chop them, but you don't have to because everything will come together during cooking.
Grate the carrots and chop the onion into small pieces.
Pour oil into a medium saucepan and heat over medium heat.
Add the chopped onion and sauté until soft. Add a teaspoon of Vegeta bio seasoning.
When the onion has softened and yellowed, add the grated carrots — stew them for about 2–3 minutes.
Immediately after that, add the zucchini flesh, add salt and pepper to taste — mix everything well, cook on low to moderate heat for about 35 minutes. Stir occasionally during cooking.
It is ready when all the ingredients are combined and the liquid evaporates.
Serve as an addition to zucchini or any other dish.

Buon appetito!

NOTE:

Instead of cooking cream, you can also use béchamel sauce, and spices to taste or if you prefer tomato sauce, see here procedure.
Keep the rest of the food covered in the refrigerator 3–4 days.
You can pack this dish in the freezer in special boxes with a lid for up to 3 months.
See stuffed zucchini recipes.