Provencal-style Zucchini and Minced Meat Stew

Great lunch or dinner, takes just 20 minutes to prepare. This stew is full of flavor and energy. It is best cooked with sun-ripened zucchini, but it is also good in winter, made from zucchini, when it reminds us of summer ... It tastes best with pasta or wheat bread.

Ingredients

• 0.5 kg small zucchini (preferably)
• 0.4 kg minced meat (I have turkey + veal)
• 2 small onions
• 4 cloves of garlic
• 1 can of canned tomatoes in lightly skinned peeled (400 ml) - can be replaced with fresh tomatoes, peeled and pitted
• 2 tbsp. l. tomato paste
• 5 tbsp. l. olive oil
• a handful of fresh basil leaves
• a large pinch of Provencal herbs
• 1 tsp Sahara
• salt
• freshly ground black pepper

Directions

1. Peel the onion, cut into thin half rings. Peel the garlic cloves, cut into thin slices. Zucchini, zucchini (unpeeled) cut into columns about 4 cm long and 1 cm wide.
2. Heat oil in a saucepan (slow cooker), add onion and fry, stirring for 2 minutes, add garlic, stir, add minced meat and fry, stirring constantly, until its color completely changes.
3. Add canned tomatoes, tomato paste and 1-1.5 cups of water (shouldn't be too thin, but should coat the ingredients). Instead of water, you can pour in tomato brine or broth, or a mixture of water and white wine. Add zucchini, herbs and sugar. Season with salt and pepper. Stir.
4. Simmer over medium heat, covered, for 10-15 minutes, until the courgettes are soft but creep. Add basil leaves, stir and serve.