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.
Zapekanka (Ukrainian Cheesecake)
MEAT AND POTATO CASSEROLE
An Italian grandma shared this traditional recipe with me! The tastiest dinner ever!
Salt in the mop, just a tablespoon is enough, my grandmother always did that! And what results!
Oreo Pancakes with Cream Cheese Drizzle
Forget the Iron: Just Throw This in the Washing Machine – Clothes Will Be As If They Were Ironed!c
