Zucchini with tomatoes and garlic

Ingredients: 

• Zucchini:                             2 kg
• Tomatoes                             500 g
• Sour cream                          250 g 
• Onions                                 2 heads 
• Garlic                                   1 clove 
• Parsley                                 50 g
• Olive oil                               50 ml 
• Bay leaf                                1 piece 
• Vegetable oil                        50 ml 
• Black pepper allspice            6 pieces 
• Sugar                                     1 teaspoon 
• Salt                                        to taste 
• Ground black pepper             to taste 

Instruction:  cooking time 20 minutes

 1. Zucchini cleaned seeds and foam innards (if you use zucchini, this surgery is not required), cut into large pieces (three to four centimeters). Onions finely chop. And the tomatoes cut into about half the pieces in comparison with zucchini.

2. Heat in a deep skillet mixture of vegetable and olive oil and sauté the onion until soft.

3. Pour into the skillet with the zucchini and onions, stirring occasionally, to wait for the moment when they let the juice. Then add in the tomatoes, stir. Simmer on rapid fire two or three minutes. Reduce heat, pour into a saucepan the sugar, add allspice and Bay leaf. Simmer for another three minutes. Then, add salt. Mix well, being careful not to turn the contents of the skillet to squash the eggs or porridge. Simmer for another two minutes.

4. Meanwhile, finely chop the parsley, peel the garlic. Season stew crushed garlic and parsley, season with ground pepper, stir and immediately remove from heat. Serve with cold fat sour cream. Bay leaf and allspice, then to not hit the bowl, you can put in a stew, Packed in a gauze bag.