This s a light meal, well suited for summer days, made with lots of vegetables and low in calories. It’s very easy to make, quick and it can be a main course served with a salad or an excellent side for grilled chicken for instance.
Ingredients:
2 large zucchini
2-3 tablespoons oil
1 big onion
2 large carrots
1 root celery slice (1.5 cm thick)
3-4 cloves of garlic
1 big tomato
150 ml of tomato juice (home made)
1 tablespoon chopped dill
1 parsley bunch
salt, black pepper
Method:
Wash and cut the zucchini into cubes and put them in a bowl with a little salt, to leave as much liquid as possible.
In a saucepan, put 2-3 tablespoons of oil and sprinkle the onion, carrots and celery cut into cubes. Add the drained zucchini to the saucepan, cover with a lid and let simmer for 8-10 minutes on low heat.
Clean and cut the red pepper into small cubes and add it to the saucepan together with the tomato juice. Let’s cook for 10 minutes, then add the crushed garlic and season with salt and freshly ground black pepper. Finally add the dill and parsley.
Let it cook for 6-8 minutes more. It can be served both hot and cold, with a summer salad (I prefer the one with tomatoes, cucumbers, some garlic and basil leaves) and a little sour cream.