If you have young zucchini, you do not need to remove the seeds or remove the tough skin.
My variety of zucchini had soft skin, but the seeds were already a bit tough. Therefore, I removed the entire core.

Cut the zucchini into desired pieces. For me they are about 3 centimeters.

Peel the onion and chop as desired. These can be cubes (not small ones), half rings (if the onion is small) or a quarter of a ring.

In a heated frying pan with added oil, lightly fry the onion until transparent.
Add chopped zucchini to the onion and fry for another three minutes. The zucchini should not become “rosy”; a light golden color is enough.

Chop the tomatoes quite coarsely.
Add them to the pan with the onions and zucchini.

Add salt, pepper and mix everything carefully. Cover the pan with a lid and simmer the vegetables for 5 minutes.
During this time, chop the garlic. I added 4 cloves since we are garlic lovers.
Chop the greens. Add basil, parsley and garlic to the vegetables.

Mix everything carefully. Close the lid again and after one minute turn everything off.
Let the zucchini and tomato stew sit, covered, for a couple more minutes to allow the flavors to fully meld.
Bon appetit!

Zucchini stew can become a kind of “lifesaver” when you need to quickly and tasty feed the whole family. At the same time, it can be served either hot or slightly cooled. And this dish is far from being a one-ingredient dish - to make it more appetizing, various vegetables, fresh herbs, mushrooms, meat, legumes, etc. are added.

To make vegetable stew with zucchini very tasty, all the ingredients included in its composition must be properly prepared. If you take young zucchini, then you don’t have to peel them - just wash the product thoroughly and cut it into small cubes. But it is advisable to free overripe vegetables from peels and seeds.

Advice! Substitute zucchini for zucchini if ​​possible. This product has a much softer peel, and the flesh is incredibly juicy! In addition, this ingredient will make the dish more vibrant and colorful!

Tomatoes are often added to zucchini stew for juiciness. They must first be boiled for a minute and then remove the skin. If the recipe contains meat, then be sure to remove all veins and films from it. In this case, it is recommended to start preparing the stew by frying this particular product. The fish is cleaned of scales, filleted and all the bones are removed. Subsequently, the prepared ingredients are cut into small identical pieces and sent to prepare.

The secret to the perfect zucchini stew

• The ingredients involved in the dish must be present in equal proportions.
• To give your zucchini stew a Korean twist, add some sesame seeds.
• You can change the recipe somewhat at your own discretion, replacing one ingredient with another. But only here it should be remembered that the replacement of products should occur without compromising the taste.
• The stew can be cooked on the stove in a large frying pan, but to make it more delicious, it is baked in clay pots. You can also use a slow cooker - it will save your time and prevent the dish from burning.

Now let's move on to the recipes.

Zucchini stew with rice

Using the following recipe you can prepare a very tasty vegetable stew with zucchini. And to increase its nutritional value, we will add rice. The result is a dish that is somewhat reminiscent of vegetable pilaf.

On a note! To make the dish more flavorful, in addition to the main ingredients, you can safely add bell peppers, garlic, green peas, corn, etc.!

For the stew we'll take:

• 0.75 kg of zucchini;
• 4 tablespoons of rice;
• carrot root;
• onion;
• 6 tables. spoons of corn oil;
• 3 g salt;
• a pinch of pepper;
• 3-4 sprigs of parsley and dill.

Cut the zucchini into strips, peel the carrots and cut into thin slices. We peel the onion and chop it into half rings. Fry each product separately, then combine them in one container.

We wash the rice in several waters and let the excess liquid drain off. Pour it into a saucepan, pour boiling water over it, add salt and pepper. Leave for half an hour.

Place the rice and vegetables in a large frying pan and simmer until done. Three or four minutes before removing the dish from the stove, season it with fresh finely chopped herbs and add salt if necessary.

With eggplants

Vegetable stew with eggplants and zucchini turns out incredibly juicy. Plus, thanks to a special set of ingredients, this dish is very bright and also healthy.

For the stew we'll take:

• a couple of eggplants;
• a couple of zucchini;
• 4 tomatoes;
• onion;
• carrot root;
• red bell pepper;
• 5 g sugar;
• 1 g pepper;
• 2-3 g salt.

Wash the eggplants, cut into slices about half a centimeter thick, fill with water, add a little salt and leave for about half an hour. Peel the onion, finely chop and fry for five minutes until golden brown. Peel the carrots and cut into strips or thin slices. Add the carrots to the onions and fry everything over low heat with constant stirring. We take out the eggplants, dry them with a paper towel and also place them in the frying pan. Simmer under a closed lid.

Wash the zucchini, cut into circles, then cut each into two parts. Once the carrots are soft, add the zucchini to the pan. Cook the vegetables for about ten minutes. Remove the skin from the scalded tomatoes and cut them as desired. We remove the seeds from the bell pepper and also chop it. Add the prepared ingredients to the stew. Season the dish to taste, add sugar and a pinch of pepper. Simmer for about five minutes, remove from heat and let cool slightly.

Advice! In 4 zucchini and eggplant stews, you can add green beans or green peas - this will make the dish more colorful!

With cabbage

Zucchini and cabbage stew is a dish packed with vitamins. Try to cook this stew, and both adults and children will definitely like it.

For the dish, let's take:

• large zucchini;
• half a kilo of cabbage;
• half a kilo of tomatoes;
• carrot root;
• onion;
• 3 tablespoons corn oil;
• 3 cloves of garlic;
• 2-3 g salt;
• a couple of sprigs of dill.

Finely chop the cabbage and place it in the pan. Simmer for about a quarter of an hour with constant stirring. Wash the zucchini, cut into cubes and add to the cabbage.

Heat a second frying pan and sauté finely chopped onion in it. Cut the carrots into strips and add them to the onion. Fry the vegetables until golden brown.

Remove the skins from the tomatoes, puree them in a blender and pour the puree into the cabbage and zucchini. Add sautéed onions and carrots. Mix everything. Five minutes before readiness, pass the garlic cloves through a press and also place them in the frying pan. Salt and pepper, add finely chopped herbs.

With pumpkin and potatoes

Bright, slightly sweet, and therefore even more tasty and aromatic, vegetable stew made from zucchini and potatoes has very high nutritional characteristics. And all because we add a little pumpkin pulp to it.

On a note! In this recipe, fresh tomatoes can be replaced with ketchup, tomato paste or just tomato sauce!

For the dish we will prepare:

• 0.4 kg zucchini;
• 0.4 kg pumpkin;
• 0.8 kg potatoes;
• carrot root;
• 0.35 kg of tomatoes;
• 6-7 tables. spoons of vegetable oil;
• clove of garlic;
• 2-3 g salt;
• 1-2 g pepper.

Peel the carrot root and cut into strips. Chop the onion into small cubes. Sauté the prepared vegetables in vegetable oil for 5-7 minutes. Peel potatoes, zucchini and pumpkin and cut into equal cubes. First, add the potatoes to the pan, after about ten minutes the pumpkin, and after another five minutes the zucchini. Cover with a lid and simmer until all the ingredients are softened.

Add peeled and chopped tomatoes. Mix everything. Add a little boiled water, season with crushed garlic and pepper. Season the dish to taste.

With meat

Meat goes well with stewed vegetables, and today we will add it to vegetable zucchini stew.

To prepare this hearty dish, take:

• 0.4 kg of meat;
• a couple of potatoes;
• medium zucchini;
• carrot root;
• a couple of onions;
• a couple of tomatoes;
• 150 g cons. beans;
• 30-40 ml plant. oils;
• a couple of cloves of garlic;
• 3-4 g salt;
• 1 g pepper;
• a few basil leaves.

Carefully clean the meat and cut it into medium cubes. Place in a frying pan and fry over medium heat until golden brown. Cook for about ten minutes.

While the meat is roasting, we do the vegetables. Peel the zucchini, potatoes and carrots and cut into cubes. Add everything to the meat and simmer under the lid. We peel the onion, cut it into half rings and after about five minutes add it to the rest of the ingredients. Lastly, add chopped garlic and canned beans.

Simmer everything for 40 minutes, stirring from time to time with a wooden spatula. At the end of cooking, season the stew with pepper and salt. Cover the pan with a lid, turn off the gas supply and leave the dish for a quarter of an hour.

Stew with zucchini in a slow cooker

Zucchini stew cooked in a slow cooker turns out very juicy. While the dish is cooking, you can go about your business, since in this case there is no need to stir it.

For the stew we'll take:

• 0.6 kg zucchini;
• 0.3 kg of tomatoes;
• a couple of bell pepper pods;
• a couple of Crimean onions;
• carrot root;
• 50-60 ml plant. oils;
• 1 g pepper;
• 3-4 g salt.

Peel the carrots and cut into strips. Grind the bell pepper pods in the same way. Remove the skins from the onion and chop into thin half rings. Turn on the multicooker, select the “Frying” mode and set the timer for 10 minutes. Fry the vegetables, placing them in the device in the following order: first the onions, then the carrots and lastly the bell pepper.

Scald the tomatoes with boiling water, remove the skin and cut into medium cubes. Place in the slow cooker with the rest of the vegetables and continue cooking with constant stirring. Peel the zucchini, cut into small pieces and place in a bowl. Fry for about three more minutes, then turn off the device and select the “Stew” program. Cook the stew for half an hour. Five minutes before readiness, season the dish with salt, pepper, and add spices if desired.

Tender, juicy vegetable stew with zucchini is a great way to diversify your diet with healthy vegetables. If desired, such a dish can simply be turned into a hearty, full-fledged lunch. For example, adding potatoes or meat to it.

Ingredients: half a kilogram of zucchini, the same amount of fleshy tomatoes, red and yellow sweet bell peppers, a large onion, 230 g of green peas, carrots, fine salt, any spices.

1. The zucchini is washed and cut into small pieces. The carrots are chopped into thin slices, the pepper into cubes. The onion is cut into miniature half rings.
2. Tomatoes are peeled before chopping. Only then can they be cut into slices.
3. The vegetables are mixed. Green peas are added to them.
4. In a cauldron with a small amount of fat, the ingredients will be stewed for about half an hour.

Approximately 10-12 minutes before the dish is ready, add salt and sprinkle with the selected spices.

How to cook with eggplants?

Ingredients: medium zucchini and eggplant each, sweet yellow bell pepper, 2 ripe tomatoes, garlic to taste, table salt, universal seasoning.

1. The eggplant is cut into cubes along with the skin, then sprinkled with salt and left for 15-17 minutes. This stage is necessary to rid the vegetables of bitterness.
2. All remaining components are also chopped into cubes. You can simply pass the garlic through a press.
3. Tomatoes are peeled before slicing.
4. First, onions are fried in a hot frying pan. Then it is cooked together with pepper. When these products soften, add zucchini and eggplant to them.
5. The vegetable mix is ​​cooked over high heat for 3-4 minutes.
6. Next, the heating of the stove is reduced, and the tomatoes are sent into the frying pan along with the liquid released during slicing. Vegetable stew with zucchini and eggplant will simmer under the lid for about 25 minutes.

Salt and seasonings are added to the dish about 5 minutes before cooking.

With added potatoes

Ingredients: 420 g of zucchini, 230 g of eggplant, large carrots, onions, 4 potatoes, yellow bell pepper, 2 tomatoes, table salt, aromatic herbs.

1. To begin with, the washed and peeled potatoes need to be cut into thin slices and sent to fry in hot oil.
2. When the potatoes are half ready, add other vegetables (chopped at random).
3. Stew with zucchini and potatoes is tightly closed with a lid and simmered over low heat for just under half an hour.
4. A few minutes before it is ready, the dish is salted and sprinkled with selected aromatic herbs.

The resulting stew can be served both as a main dish and as a side dish.

Multicooker option

Ingredients: large carrots, bell peppers, 2 large zucchini and the same number of tomatoes, onion, 2 cloves of garlic, table salt, Provençal herbs.

1. First, chopped peppers, onions and carrots are sent into the bowl. The last component can be grated using a special “Korean” grater. In a program designed for frying, these ingredients are cooked for 8-9 minutes. The sauté needs to be stirred constantly.
2. Next, pieces of tomatoes are poured into the bowl. It is not necessary to remove the skin from them.
3. The last ones to add are the zucchini cubes. At this stage, seasonings, salt, and chopped garlic are added.
4. The dish is prepared for 25 minutes in the stewing program.

The resulting dish is mixed, covered again with a lid and left to infuse for heating for 10-12 minutes.

With mushrooms - step by step recipe

Ingredients: 1/3 head of cabbage, large zucchini, 3 tomatoes, 320 g fresh champignons, half an onion, carrot, 6-7 small potatoes, 1/3 tbsp. filtered water, ground allspice, table salt, a couple of laurel leaves.

1. The potatoes are peeled and completely fried in hot oil until softened. Next it is transferred to a cauldron.
2. The zucchini is first cut into circles, and then each of them is cut into 4 more pieces.
3. The cabbage is finely chopped. It is advisable to fry it in a frying pan until golden before adding it to the cauldron.
4. The remaining vegetables are chopped randomly.
5. Mushrooms are fried in a small amount of oil for 3-4 minutes.
6. All ingredients are transferred to the potatoes.
7. Water with salt and pepper is poured into the container. Bay leaf is also added.

Stew the stew under the lid for 40-45 minutes. You need to mix the finished treat carefully. The potatoes should remain whole.

Vegetable stew with pork

Ingredients: half a kilo of pork pulp, a kilo of potatoes, zucchini, 3 bell peppers of any color, hot pepper, 2 carrots, 4 tomatoes, 3 onions, garlic to taste, 5 tbsp. spoons of tomato paste, a pinch of ground pepper and coriander, table salt.

1. Miniature pieces of pork are quickly fried over high heat until golden brown.
2. Shredded onions and carrots are cooked together with the meat until soft. Next, the contents of the frying pan are transferred to the cauldron.
3. Small cubes of zucchini, small pieces of potatoes, slices of peeled tomatoes, cubes of sweet pepper, thin slices of garlic and hot pepper are sent into the same container.
4. Immediately pour 2 cups of salted water into the container, add tomato paste and spices.

Covered, the stew will simmer for about 40-45 minutes over very low heat. The result is an independent hot dish.

How to cook with beef?

Ingredients: half a kilo of beef pulp, 2 pcs. tomatoes and yellow bell peppers, large zucchini, 2 onions, carrots, garlic to taste, a bunch of fresh dill, table salt, aromatic herbs.

1. First of all, the pieces of beef, washed and dried with a paper towel, are fried for a couple of minutes in hot oil. Next, a little salted water is poured into them, and the meat is stewed under the lid for 6-7 minutes.
2. Next, onions and carrots are added to the meat. Together they fry for a couple more minutes.
3. All that remains is to pour the remaining chopped vegetables (except tomatoes) into a deep frying pan and simmer them under the lid for 20-25 minutes. If necessary, you can add a little more water.

Lastly, slices of peeled tomatoes, grated garlic, salt, and aromatic herbs are added to the stew with zucchini and meat. After about 5-6 minutes, the dish is removed from the heat and sprinkled with fresh chopped dill.

Stew with zucchini and cauliflower

Ingredients: small young zucchini, carrot, 240 g cauliflower, onion, half a red sweet pepper, half a tomato, dry spices, fine salt.

1. All vegetables are washed and coarsely chopped. First, the onion is fried in fat, then chopped carrots are added to it.
2. Gradually add halves of zucchini slices, pepper slices and cabbage inflorescences to the vegetables.
3. When the contents of the frying pan soften a little, you can add salt and spices to it.
4. The last thing to go into the container is a peeled tomato, cut into small slices. At this stage, you can pour soy sauce into the almost finished stew with zucchini and cauliflower.

After another 7-8 minutes the dish is completely ready. It is decorated with toasted nuts or sesame seeds.

Recipe for cooking in pots

Ingredients: 430 g of any meat, a jar of pickled mushrooms, 2 carrots, an onion, 3-4 potatoes, large zucchini, sweet bell pepper, a piece of hard cheese, table salt, mayonnaise, a mixture of peppers.

1. First, the meat is fried until golden brown. First you need to salt and pepper it. The finished product is placed into pots.
2. All the coarsely chopped vegetables are poured on top. If you make the pieces too small, these ingredients will quickly boil during baking.
3. Mushrooms are the last to be placed in the pots. The mass is salted and filled with mayonnaise diluted with a small amount of boiled water.
4. The pots are filled with grated cheese and sent to the oven.

The dish is baked for about an hour at 190-210 degrees.

With zucchini for the winter

Ingredients: 2.5 kg of young zucchini, 420 g of tomato paste, 220 g of carrots and onions, several sprigs of fresh parsley, 90 g of granulated sugar, 40 g of table salt, 35 ml of table vinegar.

1. The onion is peeled, cut into cubes and fried.
2. The carrots are peeled, chopped with a grater and cooked together with the onions until light golden brown.
3. Cubes of young zucchini and a little tomato paste are added to the vegetables in the frying pan. The mass is stewed for a little less than half an hour over low heat.
4. Next, the remaining paste is added to the container, finely chopped parsley, vinegar, salt and granulated sugar are added. The mass simmers on low heat for another 5-7 minutes.

All that remains is to pour the dish into prepared jars and roll them up. For several days, the inverted jars will be infused upside down and wrapped in a warm blanket.

With potatoes and cabbage in a pan

Ingredients: half a head of cabbage, 6 potatoes, a whole zucchini, onion, tomato, carrot, table salt, a mixture of ground peppers, 1 glass of filtered water.

1. Onion cubes and thin carrot slices are sautéed in oil for 8-9 minutes in a thick-walled pan.
2. Add cubes of potato tubers and zucchini to the listed vegetables. After another 5-6 minutes of cooking, under a closed lid, finely chopped cabbage and mashed by hand is sent into the container.
3. Next, the mass is salted, pieces of peeled tomatoes, pepper and hot water are added to it. You can also add fresh crushed garlic to taste.
4. Under the lid, the food is stewed until all components are soft.

To make the taste of the dish more vibrant, you should use a mixture of various aromatic herbs.

Summer vegetable stew with zucchini and potatoes, recipe with photo

Vegetable stew is very tasty and healthy. It can be cooked in the oven, on the stove, and even over a campfire while camping. Most delicious stew It turns out in a cauldron. The recipe is very simple and quick, you will definitely like it! See also others.
Ingredients:

• 3 large;
• 2 small tomatoes;
• 2 potato tubers;
• 1 medium carrot;
• 1 large onion;
• a little dill;
• 3-4 cloves of garlic;
• salt, pepper to taste;
• vegetable oil for frying.

Summer stew recipe

1. We fry in a cauldron. Finely chop the onion and grate the carrots on a coarse grater.

2. Pour 2 -3 tbsp into the cauldron. vegetable oil and fry the onions and carrots until golden brown.

3. Peel the potatoes and cut them into small cubes.

4. Add potatoes to the stew casserole, stir and fry for another 2 minutes over medium heat.

5. Cut the zucchini into cubes and add to the stew. Add boiled water so that it does not completely cover the zucchini. Leave to simmer over medium heat (do not cover with a lid so that some of the liquid evaporates) for 7-10 minutes. Stir occasionally.

6. Add the tomatoes cut into slices and simmer the zucchini stew until cooked (potatoes and zucchini should be soft, but the stew should not be boiled).

7. Add chopped dill and garlic through a garlic press to the stew.

8. Mix everything carefully, remove the stew from the heat, cover with a lid and let it brew for 15-20 minutes.

Vegetable stew with zucchini and potatoes ready! Bon appetit.

Vegetable dishes should be on our table every day.

From the generous gifts of the garden and vegetable garden you can prepare excellent culinary works. The variety of vegetables allows you to combine them with each other and experiment.

In most cases, such experiments are successful and help to discover new taste sensations.

Among the popular vegetable dishes, especially in spring and summer, stew with zucchini and potatoes stands out.

It also contains other products that are found in one saucepan, and as a result, a dish is born that combines elements of soup and roast.

During the cooking process, it is important that all vegetables do not lose their shape and the dish does not turn into puree. Then it will not only provide delicious food, but also give aesthetic pleasure.

Vegetable stew with zucchini and potatoes - general cooking principles

The peculiarities of vegetable stew are that, firstly, it is prepared easily and quickly, and secondly, you can put any vegetables and a wide variety of spices into the dish.

To zucchini and potatoes, as the main ingredients of the dish, are added onions, carrots, tomatoes, corn, garlic, sweet and bitter peppers, cabbage and even rice.

All vegetables need to be thoroughly washed, peeled and cut depending on the recipe.

You can fry all the ingredients and then simmer in one container. A tasty stew is obtained when vegetables, processed in a frying pan, are baked in the oven.

It is appropriate to add ground and allspice pepper, coriander, turmeric, oregano, curry, dried and fresh herbs to the dish.

A thick-bottomed saucepan or cauldron is suitable for preparing the dish. The stew is brought to readiness with the lid closed.

1. Vegetable stew with zucchini and potatoes “Homemade”

Ingredients:

Two onions;

Three carrots and three sweet peppers;

One zucchini;

Seven potatoes;

A quarter of cabbage;

Three tomatoes;

½ teaspoon curry;

Salt and pepper;

A pinch of sunel hops.

Cooking method:

Let's start by peeling all the vegetables.

Cut the onions and carrots into medium-sized cubes. Fry both vegetables in a deep saucepan. We use vegetable oil for frying. Add curry and add salt so that the onions and carrots release their juice.

Cut the sweet pepper, potatoes and zucchini into cubes. Place all the vegetables in a saucepan. Continue cooking, stirring so that nothing burns.

Add about half a glass of water to the stew and leave to simmer, covered, until the potatoes are half cooked.

Place tomatoes and cabbage in a saucepan. Before this, we will also cut them into medium cubes. Stir the stew and leave to simmer for another ten minutes.

Add pepper and suneli hops to the saucepan. Check for salt. If it’s not enough, you can add more salt.

Cook the stew for another fifteen minutes and turn it off.

2. Vegetable stew with zucchini and potatoes “Vitamin Plate”

Ingredients:

Carrot;

Two onions;

Zucchini;

Eggplant;

The potato is large;

Two red peppers;

Three garlic cloves;

Five l. Art. tomato paste;

Ch.l. oregano;

Two laurel trees;

Salt and five peas of allspice.

Cooking method:

Cut the onions and carrots into half rings.

Pour two or three tablespoons of vegetable oil into the bottom of the cauldron. When it starts to sizzle, add the onions and carrots. Simmer the vegetables until they soften a little.

Cut the potatoes into nice cubes and place them in the cauldron. Mix with onions and carrots.

We also cut the eggplant and zucchini into cubes. If the vegetables are young, it is not necessary to peel them. Place the pieces of zucchini and eggplant into the cauldron. Mix everything again.

After about fifteen minutes you need to add sweet pepper to the stew. We will also cut it into small cubes and add it to the rest of the vegetables.

After about five minutes, pour in the tomato paste and stir the stew.

Add allspice and bay leaf. Next add oregano. You definitely need to taste it for salt.

Chop the garlic into small pieces and add to the stew for a spicy taste.

Fill a mug with water, mix the vegetables and cover the cauldron.

Simmer the stew for about thirty minutes so that all the vegetables are thoroughly boiled.

3. Vegetable stew with zucchini and potatoes in a slow cooker

Ingredients:

Four zucchini;

Five potatoes;

Carrot.

Onion.

Two tsp. seasonings for potatoes.

Cooking method:

Cooking using a slow cooker is probably the easiest way. The main thing here is to choose the right mode correctly, and the kitchen assistant will do everything herself.

We will wash and peel the vegetables. Then cut into small pieces. But the carrots need to be chopped using a grater.

Turn on the “Frying” mode, pour a couple of spoons of sunflower oil. Add the onions and carrots and saute them for no more than three minutes.

Then add the zucchini and potatoes. Add potato seasoning. If salt is not enough for someone, you can add it to your own taste.

Cover the multicooker with a lid and set the “Stew” mode. Set the time to 40 minutes and press the start button for the kitchen assistant.

After the specified time, you can enjoy the aromatic stew.

4. Vegetable stew with zucchini and potatoes “Summer has come”

Ingredients:

700 gr. new potatoes;

Zucchini;

300 gr. champignons;

Chili pepper;

Six cloves of garlic;

Carrot;

Sweet pepper;

Two onions;

Eight sprigs of dill and cilantro;

Five black peppercorns;

1/2 teaspoon each of coriander, sumac and oregano grains;

Olive oil.

Cooking method:

Boil new potatoes.

Cut the champignons and sweet peppers into thin slices, and the onions into half rings. Cut carrots and zucchini into cubes.

Chop the cilantro and dill into smaller pieces.

Cut the chili pepper and garlic into as small pieces as possible.

Pour three tablespoons of olive oil into a saucepan and add mushroom slices. Let them fry a little. When excess moisture leaves them, and this will take about six minutes, remove the champignons from the pan using a slotted spoon.

Instead of mushrooms, add pieces of zucchini. Let's add a little salt so that it releases moisture more actively. Fry over high heat, stirring constantly. After about five minutes, unload the zucchini into a bowl with mushrooms.

Add oil to the pan and add the onion. When it becomes transparent, add the carrots.

Place hot and sweet peppers into a saucepan.

It's time to add the garlic and add salt.

Grind black peppercorns and coriander grains in a mortar and pour into the stew.

Add previously fried zucchini and mushrooms to the vegetables. Then add oregano and sumac. Mix everything. Simmer until done.

Place potatoes on vegetables and sprinkle with herbs. We cook the stew for another ten minutes and we can serve it.

5. Vegetable stew with zucchini and potatoes, Greek style

Ingredients:

Six zucchini;

Four potatoes;

Two carrots, an eggplant, multi-colored bell peppers and onions;

Three cloves of garlic;

400 gr. tomatoes;

Pepper, sugar and sea salt - to taste;

100 ml each of white wine and olive oil;

A bunch of parsley;

Spoonful of oregano.

Cooking method:

Prepare all the vegetables needed for the recipe and wash them thoroughly.

Cut zucchini, potatoes, eggplants and carrots into rings.

Cut the onions into half rings, the pepper into slices, and the tomatoes and garlic into slices.

Each vegetable needs to be fried separately in olive oil. The frying sequence does not matter.

Place the vegetables on a large baking sheet. Let's add salt and pepper. Sprinkle with sugar and drizzle with a little olive oil.

Spread white wine evenly over the surface of the vegetables.

Place the baking sheet in the oven for an hour and a half (170 degrees).

After about forty minutes, take out the baking sheet and sprinkle the vegetables with chopped parsley and oregano. Mix. If there is not enough liquid, then add a little water, wine and oil.

We bake our stew until the vegetables are browned and eat with great pleasure and appetite.

6. Vegetable stew with zucchini and potatoes, Italian style

Ingredients:

Two potatoes;

Zucchini;

Two sweet peppers and two carrots;

Tomato;

Onion;

A clove of garlic;

A few sprigs of parsley and basil;

Celery stalk;

Half a red hot pepper;

Italian herbs;

Olive oil.

Cooking method:

Cut the vegetables into approximately equal medium pieces and place in one bowl.

Cut the potatoes, peppers and zucchini a little larger than the rest.

Heat olive oil in a deep saucepan and add all the chopped vegetables. Add salt and cover with a lid.

Vegetables should be stewed until the potatoes are ready. They need to be stirred from time to time.

About fifteen minutes before the end of cooking, sprinkle the stew with Italian herbs.

7. Vegetable stew with zucchini and potatoes, Malaysian style

Ingredients:

Three zucchini;

Three potatoes and three carrots each;

Two heads of broccoli;

Two onions;

Five ripe tomatoes;

Three l. Art. rice;

Two laurel trees;

Art. l. Sahara;

Half a teaspoon of turmeric and paprika;

Salt, vegetable oil;

Two pinches of dried herbs;

Art. l. chopped nuts.

Cooking method:

Let's start by cutting the broccoli into small pieces. It needs to cook, so we load it into boiling water.

Cut all other vegetables into cubes.

Place zucchini and potatoes in a saucepan with cabbage. The water does not completely cover the vegetables; it is about a centimeter below their level.

Add carrot pieces and rice. Stir well.

Continue cooking over low heat. Don't be lazy about stirring, because rice can easily stick to the bottom and ruin the stew.

Fry the onion in a frying pan until it turns slightly golden. Add tomato pieces. Fry them until soft.

Add nuts to the saucepan with the stew.

When the rice is completely cooked, add the tomato-onion mixture.

Season and add sugar. Add bay leaf, turmeric and paprika. Cook for another ten minutes.

Just before turning it off, add dried herbs.

The finished stew should sit for at least fifteen minutes to thicken.

This dish should be eaten from deep plates and be sure to add a spoonful of sour cream.

8. Vegetable stew with zucchini and potatoes in Hungarian style

Ingredients:

A kilogram of potatoes;

Zucchini and bell pepper;

Five tomatoes;

One medium carrot and onion;

200 gr. raw corn;

A pinch of red pepper;

L. teaspoon ground coriander;

Vegetable oil;

Half a glass of hot water.

Cooking method:

Cut the onion head into half rings and divide into feathers.

Cut the carrots into medium-sized strips and the pepper into cubes.

Peel the zucchini and potatoes. Let's cut them into large pieces.

Chop the tomatoes into as small pieces as possible.

Pour a little vegetable oil into a saucepan. Fry the carrots and onions until soft.

Add tomatoes to the saucepan. Salt, sprinkle with hot red pepper and coriander.

Pour hot water and stir the contents of the saucepan.

Place pepper, potatoes and zucchini in a bowl.

Sprinkle raw corn on top. Close the saucepan and cook the stew for about half an hour.

The dish is ready when the potatoes are boiled. It is advisable to serve it hot. Then it has the most intense taste and aroma.

Vegetable stew with zucchini and potatoes - tricks and useful tips

Sugar decorates and reveals the taste of the stew. Therefore, it is advisable to add at least a little of this sweetness.

The stew turns out tastier if you follow two rules:

1. Cut all vegetables equally.

2. Fry each ingredient separately.

White wine will successfully replace vegetable broth.

In spring, you can enjoy a juicy and light vegetable stew with zucchini and potatoes if you add the first herbs to it: dill, sorrel, parsley.