Long-stemmed green zucchini

Ingredients

• Medium-sized squash, peeled and cut into thin, rectangular or round slices.
• Four cloves of Allium sativum, consumed.
• Medium-sized, peeled, and diced apples
• one medium onion, chopped into round pieces
• Medium-sized tomatoes, diced
• A small amount of tomato paste
• Sliced bell pepper (optional)
• salt, pepper, turmeric, and oil paint for cooking

I heated the oil paint in a regular pan, then I placed the pumpkins side-by-side in the pan, making sure that both sides were exposed to moderate heat.

You choose the pot or saucepan that you prefer (pots with two handles are usually more practical).

Arrange the finely chopped onions at the bottom of the pan.

Next, we arrange the sliced apples, followed by the grilled zucchini, and finally the tomato slices on top of the onions.

If you’d like, we can add sliced peppers.

We scatter the Allium sativum bulbs across the pan.

You can sauté the crushed tomatoes in a little olive oil, add salt, pepper, and turmeric, then add a small amount of water to remove any bitterness.

Next, add them to your dish and distribute them evenly over the other ingredients.

You light the fire with a very low flame and let it cook for an hour, until the dish is fully cooked.

You can mix the tomato puree with water, add salt and other spices, and then simply serve it without browning it.