Meat zucchini pan
Time
Preparation time: 20 min.
Cooking or baking time: 15 min.
Total preparation time: 35 min.
If, like me, you have some zucchini plants in the garden (there are various yummy varieties), you have the problem from the end of July / beginning of August that the things grow almost faster than you can eat them. ;-)) And since I do not feel like standing for hours on the stove and the harness use should be limited (at least, if you have to rinse yourself), I've considered the following recipe.
Quantities I do not, because I have never weighed or measured great with this recipe. :-) I always do that free muzzle. The meat is so 200 g per person a good guide. In any case, if you have a healthy appetite. ;-)
ingredients
- Meat (depending on your preference: pork schnitzel, turkey escalope, ground beef, sliced meat, etc.)
- Onion (n)
- Zucchini (s)
- Tomatoes)
- Peppers (or Ajvar)
- Instant soup powder (or stock cubes)
- Garlic (at will)
- Pepper salt
- Fat or oil for frying
preparation
Heat fat or oil in the pan (I always use rapeseed oil because it's healthy), cut onions and sauté, season the meat and sauté with the onions. Dice the zucchinis and tomatoes and add to the pan. Chop the peppers and add to the pan. Alternatively ajvar (1-2 tbsp per person). Cut garlic as desired and add it to the pan. In between turn and take care that nothing burns. Season with soup powder or stock cubes, alternatively season with salt and pepper.
Of course you can, depending on your preference, add more ingredients, such. B. Pepperoni.
Finally, turn the heat a little smaller, let the lid on the pan and a few minutes to pull through.
The clou:
By preparing meat and vegetables together in the pan, the vegetables get a really hearty taste!
