Vegetable stew with young zucchini in a frying pan
12 servings
60 minutes
Vegetable stew with young zucchini is a true ode to summer abundance, embodying simplicity and freshness. This dish combines the tenderness of zucchini, the sweetness of peppers, and the richness of potatoes into a harmonious blend of flavors. The light acidity of tomatoes adds balance to the stew, while garlic and herbs fill it with aromas of southern gardens. Such a stew is perfect as a standalone dish or as a side to meat and fish dishes. Its history roots back to European village kitchens where fresh vegetables were always the foundation of nutrition. The simplicity of preparation makes it accessible for everyone, while its rich taste and nutritional value make it an ideal choice for a light family dinner or a cozy outdoor lunch.
1
Prepare the necessary ingredients.
2
Peel the potatoes. Wash well under running water. Pat dry a little. Cut into small squares.
3
Pour about 30–40 ml of sunflower oil into the pan.
- Sunflower oil: 100 ml
4
Place the potatoes in a pan, season with salt to taste, and put on the heat. Fry the potatoes uncovered over medium heat until cooked.
- Potato: 500 g
- Salt: to taste
5
Pour about 50–60 ml of sunflower oil into the second pan.
- Sunflower oil: 100 ml
6
Peel the onion, wash it well under running water, cut it into small cubes, and place it in a pan with oil.
- Onion: 200 g
7
Peel the carrot, wash it well under running water, dry it a little, cut it into small cubes, place it in the pan with the onion, and put it on the heat. Cook over medium heat with the lid open, stirring occasionally, until golden.
- Carrot: 100 g
8
Clean the sweet pepper, wash it well, and cut it into medium-sized cubes or strips.
9
Add sweet pepper to the cooked onion and carrot in the pan, sauté for a bit, stirring occasionally.
- Sweet pepper: 200 g
10
Wash the young zucchini well, dry it, peel if necessary, and cut into cubes.
11
Place the chopped zucchini in the pan with the fried onions, carrots, and peppers. Fry until the zucchini is cooked, stirring occasionally.
- Young zucchini: 500 g
12
Add the fried potatoes to the vegetables in the pan.
- Potato: 500 g
13
Wash the tomatoes well, dry them, cut them in half, and grate them into a suitable container.
14
Put the grated tomato puree into the pan with the vegetables.
- Tomatoes: 200 g
15
Peel three cloves of garlic, wash them well, press them through a garlic press, and place them in the pan.
- Garlic: 3 cloves
16
Carefully mix all the vegetables, add salt to taste. Simmer on low heat with the lid off, stirring occasionally, for about 10 minutes. Then cover with a lid and let it rest for about 10-15 minutes. Optionally garnish with greens when serving.
- Salt: to taste
- Green: to taste