Stewed Zucchini with Vegetables

Stewed zucchini with vegetables is a must-have in the summer - in the season when the potential ingredients of the dish are the freshest, most delicious. Let not all of them "come" from your garden (imported from the southern regions can be used as well), the main thing is that the products are watered by the hot sun, and not grown under the bulbs of the greenhouse. Stewed zucchini with vegetables is certainly good neat, that is, as a separate dish, but they can also accompany meat, poultry, fish, serving as a good or just perfect side dish. Try it!

Ingredients

• medium-sized onions - 2 pcs.
• garlic - 3 cloves
• medium-sized carrots –3–4 pcs.
• medium-sized zucchini - 4 pcs.
• medium sized tomatoes - 3 pcs.
• dill - 70 g
• olive oil - 4 tablespoons l.
• bay leaf - 2 pcs.
• salt, freshly ground black pepper - to taste

Directions

1. Prepare all vegetables. Peel the onion and garlic. Wash the carrots thoroughly with a brush, then peel. Wash the courgettes and tomatoes. Wash the dill and pat it dry with a paper towel.
2. Cut the onion into small cubes, grate the carrots on a coarse grater. Crush the garlic with the flat side of a knife, then chop. Cut the zucchini into slices.
3. Cut the tomatoes crosswise and immerse them in boiling water for 1 minute. Place carefully with a slotted spoon and peel. Cut the pulp into small cubes. Chop the dill.
4. Heat half of the olive oil in a large skillet. Add the garlic and onion and brown, stirring occasionally. Add the carrots and cook the vegetables for another 5-7 minutes. Place the tomatoes in a skillet and cook for 10 minutes. Season with salt and pepper.
5. Heat the remaining oil in a wide saucepan or saucepan. Lay out the zucchini, add a little salt and pepper. Spread fried vegetables on top. Repeat this process until you run out of ingredients. Bring to a boil over medium heat, add bay leaves and simmer for 30 minutes.