The Pantry Entry
Recipe Exchange @ 9pm!
May 1, 2017
By the time it takes to chop up a few zucchinis, an onion, 4 garlic cloves and a bunch of parsley, prep is done, and this delicious quick-stew is ready for its 15 minutes on the stove.
Watch this video to see how I do it
Or you can read it
It all starts with
5 medium zucchinis
A bunch of parsley
1 tbsp tomato paste
1 1/2 cup tomato pulp
1 medium onion
1/2 cup olive oil
4 cloves of garlic
2 tbsp paprika
1 tbsp brown sugar
And this is how it gets done
Chop the zucchinis into 1/4" thick slices.
Coarsely chop the onion and garlic, and finely chop the parsley.
Heat olive oil in a medium size pot over high heat.
Add the onion and fry for 2 min.
Add the zucchinis, stir and fry for 4-5 min.
Add salt, pepper, paprika and stir to get everything coated with them.
Add the tomato paste and garlic and stir for 1-2 more minutes.
Add the tomato pulp and brown sugar and stir to make it all come together.
As soon as everything is boiling, lower the heat to a simmer and partially cover.
Cook for 10 min, or up to 5 min more for a thicker sauce.
As soon as you turn the off heat, and just before you serve, stir in the parsley.