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.
Advertisement:
Thanks for your SHARES!
Ham & Cheese Rolls Ups
Turkish Focaccia with Herbs and Cheese – A Mediterranean-Inspired Delight
PARMESAN MEATLOAF
Chiefs’ Coach Andy Reid Criticizes Taylor Swift: “You’re Not A Good Role Model”
There are still people who do not know the use of this small hole
Cheesy Stuffed Meatloaf Bites
The simplest system for watering cucumbers, tomatoes, zucchini, watermelons and melons
“If the American Flag Offends You, Maybe It’s Time to Find a New Country”
Zucchini Crust Pizza
