Carrot and zucchini vegetable stir-fry

Ingredients for 2 servings:

• 3 m.-large zucchini
• 4 m.-sized carrot(s)
• 2 shallots
• 1 clove(s) garlic
• 2 tbsp cream cheese
• 1 tsp tomato paste
• 2 tsp chicken broth, granulated
• 10 cocktail tomatoes
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

low-carb

Slice the zucchini into wide, thin strips using a mandoline or vegetable slicer. Thinly slice the carrots using a cucumber grater. Quarter the cherry tomatoes. Finely dice the onions and fry them in a little oil until translucent. Add the carrots and fry briefly, then add the zucchini and fry briefly. Add the cream cheese until it reaches the desired consistency. Press the garlic into the sauce and stir in the tomato paste. Season with chicken stock, salt, and pepper. Simmer for a while until the carrots are firm to the bite or soft, depending on your taste. Add a little water every now and then and reduce again. Finally, add the cherry tomatoes and cook briefly until they begin to break down slightly.