Traditional recipes

Asian-flavored zucchini

Asian-flavored zucchini

I cut the zucchini into sticks, and I cut the garlic, the carrot and the ginger into small pieces. I hardened the garlic and ginger in oil, then I added the carrot. I quenched with soy sauce and let it boil for 1 minute, then I added the zucchini sticks. I let the food boil for a few minutes, until the zucchini softened then I added the canned tomatoes and mixed well. I didn't add water at all because the zucchini left enough juice.

I let it boil for another 5 minutes and then I stopped the fire. We served the food immediately and we really liked it.

To cut the acidity of the tomatoes, you can add a teaspoon of fructose or sugar. Of course you can add salt if you eat saltier, but I advise you to taste it first because maybe you like it as it is. I didn't add it and I really liked it.

Who says you can't eat well and fasting? Have fun!