Have I mentioned that I love zucchini? Well, I do!!! In fact, I like it every single way I’ve tried it! Here’s the most common way Egyptians serve zucchini. It’s a good source of Dietary Fiber, Vitamin K, Riboflavin, Folate and Magnesium, and a very good source of Vitamin A, Vitamin C, Vitamin B6, Potassium and Manganese. So, eat up!
4-5 medium zucchini (about 400 grams), sliced
2 tomatoes, chopped
1 medium onion, chopped
1 vegetable bouillon cube
500-700 ml water
1 tablespoon olive oil
1 tablespoon tomato paste
1. Fry onion in oil, for about 5 minutes.
2. Add the bouillon cube, crumbled, to the onion. Add the tomato paste. Cook for another 3 minutes.
3. Add the zucchini and tomatoes and cook another 5 to 10 minutes.
4. Add the water.
5. Cover and simmer, stirring occasionally for 30-45 minutes.
Serving Suggestions and Variations:
Serve with rice or balady (pita) bread.
Put the tomatoes in a blender before adding them to the stew for a smoother texture.
Nutritional Information for 100 grams:
Calories: 21; Fat: 1g; Cholesterol: 0g; Carbohydrates: 3g; Fiber: 1g; Protein: 1g