Zucchini with vegetables and spices

Ingredients

• A bag of 1 kg or more
• 250 g of onion
• 250 g of tomatoes
• 1 bell pepper
• 1 red chili pepper
• 3 cloves of garlic
• 1/4 liter of olive oil
• 1 lemon
• A bay leaf
• whole peppercorns
• 1 tablespoon of vinegar
• walnut and nutmeg
• salt

Clean and remove the zucchini skin, then make crosswise cuts along the ridges.

Prepare a casserole dish with oil, chopped garlic, sliced onions, sliced tomatoes, chopped bell peppers, a bay leaf, salt, and pepper.

Place the pumpkin on a plate and season with lemon juice and a mixture of tomato, pepper, and onion.

Add oil paint, ground pepper, and walnut nutmeg.

Cook for approximately 20 minutes per kilogram of fish, basting with its own juices and a few drops of lemon during cooking.

Serve hot.