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Olive Oil Carrot Zucchini Dish

Portion: 2-4 Persons Preparation: 10 min Cooking: 25 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
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Hello Dear Friends,

Having been at home for the last two days, I was able to find time to have a pleasant lunch. On the one hand, I try to spend my afternoons with olive oil & yoghurt duo as much as possible because I continue my diet. In the evening, there is usually a meat group meal and salad.

Now, I wanted to prepare a light pot meal with zucchini, which is about to enter its 2nd week as a crisper. finally revealed Carrot Zucchini Meal out :)

zucchini with carrots in olive oil

 

As you can see in the photos, the recipe is very easy to make. Chop the zucchini large and the carrots a little smaller. While doing this, our aim is to make the carrots cook faster and the zucchini slower.

We already roast the carrots without adding the zucchini and make them half-cooked. The only thing you need to pay attention to is roasting without sticking the bottom so that the taste does not deteriorate.

I used celery leaves to give it a different flavor and added it with water because celery leaves are pretty tough. If you are going to use dill, it will be more delicious if you add it right after you turn off the stove.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

Love…

Ingredients for Olive Oil Carrot Zucchini Dish Recipe

• 4 medium sized zucchini
• 3 medium size carrots
• 1 large onion
• 4 tablespoons of olive oil
• 1 teaspoon tomato paste
• 2 tablespoons of rice
• 1 large clove of garlic
• 2 glasses of water
• salt
• Celery leaves or dill

How to Make Carrot Zucchini Recipe with Olive Oil?

1. Chop the onion for edibles. Finely chop the garlic.
2. Cut off the stems and tops of the zucchini and use a fork or zest to streak the skin. Peel the carrots.
3. First cut the zucchini and carrots lengthwise into 4 parts and cut them into large cubes.
4. Put the olive oil, salt and onion in the pot. Fry the onion until slightly translucent. Add the carrots and sauté on low heat until the onions are translucent and the carrots are half cooked.
5. Add the tomato paste to the pot and fry it until it smells.
6. Add the chopped zucchini, finely chopped garlic, rice and water and mix.
7. Add 1 pinch of finely chopped celery leaves and cook on low heat with the lid closed until the carrots are soft.
8. Serve warm or cold.

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