Buckwheat Porridge with Zucchini in Tomato Sauce

Hot summer days, when we crave light yet flavorful summer dishes full of freshness, are here. For those who want to save time in the kitchen but not at the expense of taste, the new Naturetin tomato sauce is already waiting on the store shelves. It is made from high-quality Slovenian Lušt tomatoes and is completely natural, as it contains no additives or preservatives. The quality ingredients ensure its versatility: a pinch of spices and your favorite pasta, and it can be served as a standalone dish. With the addition of various seasonal ingredients, it can be transformed into a true summer culinary experience in no time. Today, we will prepare buckwheat porridge with zucchini in tomato sauce.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Buckwheat flakes

  • 0.5 l Water

  • 2.5 spoons Oil, olive

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • pieces Small pumpkins

  • 1 piece Carrot, fresh

  • pieces Salt, table

  • pieces Spices, pepper, black

  • 280 g Tomato sauce, without salt

Steps

  1. Place the buckwheat porridge in a sieve and rinse under cold running water until the water runs clear. Then drain the porridge well.

  2. Bring water to a boil in a large pot, lightly salt it. Add the porridge to the boiling water and cook it over moderate heat according to the manufacturer's instructions (it's best to cook it a few minutes less, as it will finish cooking in the sauce later).

  3. While the porridge is cooking, prepare the other ingredients. Wash the zucchini, clean them, and cut them into thin sticks. Wash the carrots, peel if necessary, and cut them into small pieces. Peel the garlic and onion and finely chop them.

  4. Heat olive oil in a pot and sauté the chopped onion until translucent. Lightly salt it while sautéing. Add the zucchini and garlic and sauté everything together for another 2 to 3 minutes, stirring. Add the chopped carrots and spices as desired.

  5. Drain the buckwheat porridge and add it to the pot with the vegetables. Pour the tomato sauce over everything, mix well, and cook for another 5 minutes.

  6. Serve the prepared dish in deep bowls and accompany it with bread and a large bowl of seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 92.21 kcal
  • Fat: 2.57 g
    • Saturated Fat: 0.27 g
  • Carbohydrates: 15.06 g
    • Sugars: 0.53 g
  • Protein: 2.39 g
  • Fiber: 2.13 g

Advice

Cook the porridge slowly so that the grains swell nicely. Enhance the prepared dish with the addition of fresh herbs (parsley, basil, thyme, etc.).