36kkal 100g
4 servings Preparation time - 40 minutes.
Squash - 4 pieces
Carrots - 2 pieces
Garlic - 2 cloves
Tomatoes - 3 pieces
sunflower oil - 3 tablespoons
Salt - to taste
Squash peel. Large zucchini also need to release the seeds. Cut the middle-sized cubes. Carrots grate. In a deep pan, pour 1 tablespoon of sunflower oil, put zucchini and carrots and add half a cup of water. Place over medium heat and close lid.
Chopped tomatoes. When the zucchini are tender, add two tablespoons of sunflower oil and tomatoes. Season with salt to taste and mix well. Put out a little more opening the lid. At the end, add the chopped garlic. Serve garnished with chopped herbs.
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