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.
Puff pastry cones: a treat that will delight the whole family!
Creamy Mushroom Soup
Creamy Potatoes with Cheese and Garlic
The beloved star has died, leaving the world in shock. Fans from all over have gathered to say their final goodbyes.
This is so smart!
My Husband Left Me and My Kids With Heavy Luggage to Get Home Alone While He Was with Friends – I Taught Him a Harsh Lesson
Despite the combined efforts of the entire internet, the answer to this remains elusive. Personally, I’m unsure, and it seems that 50% of others are equally in the dark.
4 Ingredient French Yogurt Cake (No Eggs)
FRENCH ONION SOUP