After a thorough washing, thinly slice the zucchini. Put aside.
Peel and mince the garlic, red chili pepper, and onion. Carrots and tomatoes should be diced. Put aside.
Reserve the juice from half of a lemon.
Preparation: In a big skillet, heat the olive oil over medium heat.
In a pan, sauté the chopped garlic, red chili pepper, and onion. To make the onions aromatic and transparent, sauté them for a few minutes.
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.
