Zucchini with Meat and Mixed Vegetables
This recipe is a skillet dish of cooked zucchini with meat and mixed vegetables. It uses zucchini, carrots, red bell pepper, and onion with tail fat and meat, then is seasoned with salt, pepper, garlic, ginger, and pepper paste, with pomegranate molasses added at the end. The chef recommends boiling the zucchini pulp for just one boil rather than discarding it, and advises against over-stirring the zucchini or covering the skillet to preserve its color.
A cooked vegetable and meat dish centered on zucchini.
Similar to a hearty vegetable stew with meat.
Ingredients
- Zucchini
- Carrot
- Red bell pepper
- Meat
- Tail fat
- Onion
- Pomegranate molasses
- Salt
- Pepper
- Garlic and ginger
- Pepper paste
- 1 spoonful Ghee
- for boiling for one boil Hot water
- after boiling the zucchini pulp Yogurt
- after boiling the zucchini pulp Tahini
Instructions
- In a skillet, prepare the zucchini by washing it, then cutting it in half and then into quarters, then removing the pulp from the inside in thin strips.
- In a skillet or bowl, cut the carrots in the same way as the zucchini, then sprinkle them with salt and toss them with the zucchini.
- In the bowl, leave the zucchini and carrots for 15 minutes until they release their water.
- In a pot, do not discard the zucchini pulp; instead, boil it in hot water for just one boil, then it can later be served with yogurt, tahini, and garlic.
- On a cutting board, cut the bell pepper into half-rings and half-slices, and remove all the seeds.
- On a cutting board, finely mince the onion.
- In a colander or on a clean towel, rinse the salted zucchini and carrots thoroughly, then squeeze them well to remove excess water.
- In a skillet, melt the tail fat over medium heat, adding 1 spoonful of ghee if needed.
- In a skillet, add the meat to the tail fat and season with salt and pepper until cooked.
- In a skillet, add the garlic, ginger, and onion to the cooked meat and stir until the onion wilts.
- In a skillet, add the bell pepper to the meat and onion mixture and stir.
- In a skillet, add the zucchini and carrots to the mixture, preserving the shape of the zucchini and avoiding excessive stirring.
- In a skillet, lower the heat to medium-low and leave the dish to cook gently without covering, to preserve the color of the zucchini.
- In a skillet, add the pomegranate molasses at the final stage, then stir the mixture gently from the bottom upward.