Grated Summer Squash Stew Recipe

Course: Side Dish

Cuisine: Hungarian

Keyword: grated summer squash stew, grated summer squash stew recipe, summer squash stew, summer squash stew recipe

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: portions

Calories: 200kcal

Author: Timea

I recommend you to make today a side dish much loved by our family, a delicious grated summer squash stew recipe, which served with a little sour cream on top fits perfectly for example with fried breaded pork chops.

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Ingredients

1.2 kg summer squash 42 oz, tatuma or Mexican squash
1 can chopped tomatoes 400 g
3 tbsp dill chopped
100 ml water 1/2 cup, warm
2 tbsp sugar granulated
1 teaspoon sea salt kosher
1 tbsp vinegar wine vinegar
2 teaspoons vegetable mix for soups
50 ml sunflower oil 3.5-4 tbsp

Instructions

1.Cut the heads of the squash first and then peel it with a vegetable peeler.
2.If the pumpkins are more mature and have the seeds already formed, we will first remove them with a spoon. If not, just cut them in half.
3. Pass them through the large grater and put them in a larger bowl.
4.In a larger saucepan or a pot, heat the sunflower oil and put all the grated squash in it.
5.Mix with a wooden spoon, add the warm water and leave to soak for about 3-4 minutes on medium heat.
6.Add the chopped tomatoes from the can, I put only half for the first time and the rest only towards the end.
7.Add the chopped dill and season with sugar, wine vinegar, sea salt and vegetable mix for soups.
8.Boil everything over medium to low heat for about 30 minutes and then adds the rest of the canned tomatoes.
9.Taste and if necessary you can add sea salt and let it simmer for another five minutes over medium heat.
10.It can be served in different ways as a side dish, with a little sour cream on top and with breaded pork chops or meatballs.

Nutrition