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Low-carb pepper and zucchini pan

updated

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Ingredients for 1 servings:

  • 1 bell pepper(s)
  • 1 m.-sized onion(s)
  • 1 zucchini
  • 2 cup(s) water, hot (approx. 250 ml)
  • 2 tsp, heaped tomato paste
  • 2 tsp, heaped vegetable stock
  • salt and pepper
  • Paprika powder
  • olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash the bell peppers and zucchini and cut into small strips. Peel the onion and dice it slightly more coarsely. Heat a pan. Fry the onions in a little olive oil until browned. Sauté the bell pepper strips. After about 5 minutes, add the zucchini and fry for another 5 minutes. Deglaze with about 2 cups of hot water. Add the tomato paste and stock. Simmer until the vegetables have reached the desired consistency. Season to taste and serve. I like to serve it with basmati rice. Approximately 160 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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