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CyberCom™ :: Recipes :: Zucchini Stew (Tocană de dovlecei)

A Romanian classic - vegan and nutritious...

Zucchini Stew (Tocană de dovlecei)

Zucchini Stew (Tocană de dovlecei)

PREPARATION: 30 minutes
COOKING: 45 minutes
TOTAL: 1 hour 15 minutes
PORTION(S): 4 servings



  1. Wash and drain the zucchini well and cut off the tips. Cut them into 1/2-inch (1 cm) thick slices, then cut the slices into quarters.
  2. In a thick, uncovered Presto®-style pot, preheat 4 tbsp of oil and grill the zucchini dices over medium heat for 15 minutes or until golden brown. Stir constantly. To book.
  3. Clean and roughly chop the onion. Wash, drain, clean and cut the pepper into small cubes. Peel, wash, drain and roughly peel the carrot.
  4. In a deep skillet, preheat 2 tablespoons of oil. Over medium heat, combine the onion, carrot and bell pepper and sweat. Do not grill.
  5. In an ovenproof roasting pan, mix the zucchini cubes and vegetables well.
  6. Add the stewed tomatoes, tomato juice, bay leaf, dill and parsley. Add salt and pepper to taste. Mix well.
  7. Cover the roasting pan and bake for 30 minutes or until the zucchini are tender to taste.
Optionally, serve with Romanian garlic sauce (mujdei de usturoi) (see recipe).
This stew can accompany a roast or pork chops of your choice.

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