Incorporate the carrot and chopped tomatoes into the pan. After the veggies have softened and the tomatoes have released their juices, cook them for a little longer.
Adjust the seasoning with salt and ground black pepper to taste in the vegetable combination.
When the veggies are almost done cooking, toss in the cut zucchini rounds. Coat well to blend.
Once the zucchini slices are softened without becoming mushy, add the lemon juice and simmer for a few further minutes.
Cook the fresh spinach until it wilts, then add it to the skillet.
Last but not least, add the cream and whisk to blend. Simmer the ingredients for a few more minutes to thicken the sauce.
Take the pan from the heat and serve the veggies when the sauce has thickened to your preference.
If you choose, top the meatless zucchini with fresh herbs before serving it hot.
My vegetarian zucchini dish is simple and fast, so I hope you like it.
potato pancakes
We call this one “Christmas Eve Magic” because the table falls silent when it’s served!
Delicious Beetroot and Lemon Juice Cleans Colon Waste and Loses Weight
Man Thinks He Found “Hornets” Nest In Attic – Turns Pale When He Realizes What’s Inside
Funeral Potatoes
Brought this out as a party appetizer, and everyone ate at least 4!
CARROT CAKE SHEET CAKE: A Slice of Sweet Perfection
I am optimistic This is something you won’t know. Proceed To Dispute My Arguments (If Possible)
Magic Tomato Salad – The Most Delicious Appetizer!
