Roasted Zucchini Recipe
If you've had the chance to browse through the recipes on the blog, you must have noticed the variety of zucchini dishes. Not every vegetable can be this versatile, but zucchini can be used to create dishes in almost every category. From soups to salads, main courses to desserts, it fits into every type of dish.
The dish reaches its full flavor when cooked over low heat for a long time. As the vegetables soften completely and release their juices, they also release all their flavor. If you cook them over high heat, the moisture they release will evaporate quickly, taking the flavor with it. The key to this dish is allowing the vegetables to cook in their own juices as much as possible.
You can serve it with steamed rice or yogurt on the side.
I prepared this recipe as a main dish, but if you’d like, you can pair it with a meat or chicken dish and serve it as a side.
Enjoy!
Ingredients
- 2 zucchinis,
- 1 carrot,
- 1 onion,
- 1 red pepper,
- 1 tomato,
- 4 tablespoons olive oil,
- 1 tablespoon tomato paste,
- 2 teaspoons paprika,
- 1 clove garlic,
- 1/4 cup hot water if needed,
- Salt.
Preparation
- Finely chop the onion and garlic and sauté in olive oil until tender,
- Add the tomato paste and stir for 1-2 mins,
- Add the paprika and stir,
- Add the chopped zucchini, pepper and carrots to the pan,
- Put the lid on and cook on low heat until all the veggies change color,
- Peel the tomato and chop into small cubes, then add it to the pan,
- Add the water if needed,
- Cook until all the veggies are soft and tender stirring occasionally,
- Add the salt, stir and remove from heat,
- Serve with yoghurt and crushed garlic mixture.
Bon appétit...