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4 Servings
Total Time: 10min
Shared By Lowther Tribe

Quick Veggie Pan Fry

Ingredients

  • 1 brown onion, finely chopped
  • 2 zucchini, chopped
  • 3 tomatoes, chopped
  • 1 tsp dukkah
  • 2 tbsp (40ml) soy sauce
  • Fresh coriander sprigs, to serve (optional)
  • Serve with:
  • Poached eggs
  • Dark rye toast
  • Avocado

Directions

Heat a large non-stick frying pan over medium heat. Cook garlic and onion with a splash of water, stirring for 3-4 minutes, until softened.

Stir in zucchini, tomatoes, dukkah and soy sauce. Season with salt and pepper. Reduce heat, cover and cook for 3-4 minutes, until vegetables are tender. Scatter over coriander sprigs (if using), to serve.

TO REFRIGERATE:

Store in a reusable container in the fridge for up to 2 days. Reheat in microwave or in a saucepan over medium heat until hot.

TO FREEZE:

Store single servings in reusable containers for up to 6 months. Thaw in fridge overnight and reheat as above, adding a little water if needed.

Save Recipe

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