in Recipes

Zucchini in tomato and wild garlic sauce

updated

Spread the love

Ingredients for 2 servings:

  • 1 dash of oil, or whatever you like
  • 1 medium-sized onion(s), finely diced
  • 2 m.-sized zucchini, in my case it was 500 g
  • 500 g tomatoes, pureed
  • 4 tsp, heaped wild garlic paste (recipes here on CK)
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan, alkaline, GAT-compliant

Wash the zucchini and trim the ends, quarter lengthwise, and cut into 0.5 cm thick pieces. Heat the oil in a lidded pan and sauté the onions until translucent. Briefly fry the zucchini, add the pureed tomatoes, and simmer over reduced heat with the lid closed. After a few minutes, stir in the wild garlic paste. Sauté until tender, keeping the lid closed at all times. Season with salt and pepper. GATers serve this with potatoes or mashed potatoes. Everyone else can serve it with rice or something similar. It can be used as both a main course and a side dish.

Facebook Comments

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.

Pomegranate punch

Scrambled eggs a little spicier