Vegetable stew with zucchini » Culinary recipes of dishes with photos. home cuisine

Probably, every housewife has prepared vegetable stew at least once. This is not a new dish for me either. But I did not immediately come to the optimal option for its preparation. It turned out that it is very important – when and what to add. Especially when it comes to zucchini, so that they are not “porridge” or freshly stewed.

1 very large ripe zucchini;
2 medium bulbs;
1 large carrot;
5 pieces of medium or large potatoes;
3 cloves of garlic;
1 large bunch of parsley;
2 medium tomatoes;
boiling water;
vegetable oil;
ground black pepper;

Cooking vegetable stew with zucchini.

Ripe the largest zucchini we have, wash it, cut off the skin, remove the seeds. Cut the zucchini into fairly small cubes.

We put it on a hot pan with oil. Fry on a decent fire, do not cover with a lid.

While it is frying, peel carrots and onions. Cut the onion into rings or half rings.

Cut the carrot into thin half rings.

Transfer the zucchini from the pan to a plate, and pour the oil back into the pan. First, fry the onion for a few minutes, then add carrots to it.

While they are frying, peel the potatoes and cut them into cubes.

When the carrots and onions become soft, transfer the potatoes to the pan as well.

Reduce the heat, pour more oil over the vegetables, now cover with a lid. After a few minutes, add tomatoes – chopped, freed from the skin.

Salt and pepper to taste, mix, and after a few minutes pour boiling water – not too much, just so that our vegetables are almost covered with it.

Simmer for 10 minutes, paying more attention to the potatoes so that they are soft. Then add the zucchini to the vegetables, mix.

Finely chop the garlic.

Fresh parsley too.

Add them to the pan to the vegetables.

Mix well and turn off the gas. We let our stew infuse for a few minutes under the lid. Enjoy your taste!

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