Stewed zucchini with thyme
Votes: 1
Time: 20 min.
Complexity: easily
Complexity: easily
Stewed zucchini with thyme - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600-700 g zucchini, cut into cubes
- Butter
- 1/2 cup chicken broth
- 2 sprigs of thyme
- Chopped parsley, for sprinkling
- Salt and freshly ground pepper
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Cooking the dish according to the recipe:
- Sauté the zucchini in a skillet with butter for 1 minute. Add chicken broth, thyme sprigs, and salt to taste; bring to a boil. Reduce heat and simmer, covered, until softened, about 8 minutes. Uncover and continue cooking for another 2 minutes. Stir in chopped parsley and season with salt and pepper to taste.
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