Stewed zucchini with garlic

Last year's zucchini harvest was so plentiful that, perhaps, there are no such recipes with this vegetable that I would not have tried. But this old and tried one is one of the best!

Ingredients

• Zucchini - 2 Kilograms
• Onions - 2-3 pieces
• Carrots - 1-2 Pieces
• Garlic - 5-6 Cloves
• A bunch of dill - 1 Piece
• Salt - To taste
• Spices and herbs - To taste (I prefer ground pepper and bay leaves)
• Vegetable oil - 3-4 Tbsp. spoons
• Lemon - 1/2 Piece
• Sugar - 1 Teaspoon

Directions

1. Wash the zucchini, dry and cut into fairly large cubes.
2. Chop the onion.
3. And carrots. Peel and chop the garlic with a knife.
4. Heat a cauldron or skillet with high sides over medium heat.
5. Pour out the oil as soon as it becomes liquid, like water - put the garlic and fry for 1 minute, stirring constantly with a spatula.
6. Throw in the carrots and fry with constant stirring for another 4-5 minutes. Then add the onion and zucchini, mix, cover and simmer over low heat for 15-20 minutes, stirring occasionally - the zucchini have very delicate flesh, if mixed intensively, they will fall apart and begin to resemble mashed potatoes.
7. Squeeze out the juice from half a lemon.
8. Add lemon juice, salt, sugar and spices, stir, simmer for 5 minutes and turn off.
9. Sprinkle the finished dish with finely chopped dill. Bon Appetit!