Zucchini with Tomatoes and Bell Pepper

Name: Zucchini with Tomatoes and Bell Pepper
Total time: 20 min
Ingredients: 1 unit zucchini; 1/2 unit red bell pepper; 1/2 unit onion; 2 units tomato; 2 cloves garlic; 3 pinches salt; 2 pinches cumin powder; 3 tbsp olive oil

ekilu Team

“If you have a zucchini and a few loose vegetable pieces lying around your fridge, put them to use. Here’s the perfect recipe for using up any leftover vegetables.”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

zucchini

1 unit

red bell pepper

1/2 unit

onion

1/2 unit

tomato

2 units

garlic

2 cloves

Pantry ingredients

salt

3 pinches

cumin powder

2 pinches

olive oil

3 tbsp

Instructions

Wash and cut all the vegetables into medium dice.

Put the garlic and cumin into a mortar and pound well with a pestle.

Heat the oil in a skillet and lightly fry the zucchini, onion, and bell pepper. Mix well and season with a little salt. Cook over medium heat for a few minutes. Then reduce the heat to low, cover with a lid, and cook until tender.

Add the tomatoes to the skillet and season with a little more salt. You’ll see that the water released by the tomatoes will evaporate in a few minutes. Let cook for a few more minutes.

Finally, add the mashed garlic and cumin to the skillet. Stir and cook for 4–5 minutes. Then transfer the contents of the skillet to a dish and serve. Your meal is now ready to enjoy!