Vegetable stew from zucchini and potatoes: Recipes with photos

When summer is in full swing, you can prepare various dishes from vegetables. Moreover, they can be prepared so tasty that you can easily do without meat. Firstly, arrange a deload for the body, give it a break from meat food. And secondly, just feel the natural taste of plant products. And in the summer they taste simply wonderful! And if you make the stew truly delicious, no one will even notice the absence of meat. Moreover, after a while, they will again ask you to cook the same dish.

It is the recipe for such a delicious stew that I want to share with you today. This dish can be prepared from all available vegetables. The more of them there are, the tastier it will turn out. The secret of a delicious stew lies in various seemingly little things: in what proportions to take vegetables for cooking, in what sequence to put them in the pan. What to cook with. And even how to cut them correctly. I always attach great importance to how to cut a product for a particular dish; I consider this an important stage of preparation.

Not only the taste, but also the appearance of the dish will depend on all this. Agree, if you are served stew, smeared on a plate with the contents spreading, then you will not really want to eat such a dish. And such a dish will definitely not be tasty. But when the ingredients are not overcooked, not overcooked, beautifully cut and served on a plate, then this awakens the appetite and the desire to eat this dish.

In addition, there are much more vitamins and useful microelements in such vegetables than in heavily boiled ones. And they just turn out very, very tasty.

Vegetable stew with zucchini and potatoes in the oven

A very tender stew is obtained if you cook it in the oven. To do this, you can use a baking sheet with foil, pots, or make a stew in a bag.

For a delicious dish you need:

four potatoes;
zucchini;
bulb;
a quarter fork of cabbage;
three tomatoes;
a can of green peas;
garlic;
seasonings;
greenery.

Recipe:

Let's prepare the vegetables. Remove the skin from the potatoes and cut them into slices, like chips.
Peel and seed the zucchini and cut into cubes.
Finely chop the onion and cabbage. Scald the tomatoes with boiling water, peel them, and cut them into small cubes.
Take a baking tray and grease it with oil.
Place potatoes on the bottom. Scatter onions on top, then zucchini.
Cabbage, green peas and tomato pulp are laid out on top of the zucchini.
Salt and sprinkle with spices. You can sprinkle oil on top.
Cover the pan with foil and cook at 1800C for an hour. Instead of a mold, vegetables can be placed in a baking bag.

Video on how to cook stew with zucchini and potatoes

I like to cook a stew with a full complement of vegetables. And cabbage is almost always present in the composition. Below I will share a set of parameters that allows you to achieve a wonderful taste of stew even without meat. And now I’ll share a video where I also prepare this healthy vitamin dish.

There may be minor differences in this recipe from the description. But I note that they are quite insignificant.

The dish turns out not only tasty, but also looks beautiful. Cabbage has a beautiful golden color, which gives a pleasant fullness to the whole dish.

And at the end of the article, some useful tips.

cook the stew with enough onion.
Be sure to fry, sauté carrots and tomatoes, this will give a nice beautiful color to the dish.
Place the ingredients in the order that determines how quickly they cook. For example, young cabbage cooks faster than potatoes. Therefore, first we put the potatoes, and then the cabbage. And in winter, when the cabbage is tough, we put the cabbage first, and then the potatoes.
zucchini and peppers cook quite quickly, especially if they are young and just picked from the garden. Therefore, it is enough for them to simmer for no more than 10-15 minutes.
cut into approximately the same shape and size
mix gently
do not overcook vegetables so that they remain even, beautiful pieces

If you follow all the rules, then you will always get a tasty and appetizing stew, which can be eaten as a separate dish, and used as a side dish for meat or fish.

Bon appetit!

Author of the publication

offline 4 hours

Recipe in a slow cooker

It's very easy to make stew in a slow cooker - you can just throw the vegetables in the bowl and forget about them. The multicooker will cook everything itself.

To prepare you need to take:

four potatoes;
one zucchini;
two sweet peppers;
two tomatoes;
one carrot;
half a garlic head;
tomato paste;
salt and spices.

Recipe:

First, let's prepare all the components.
Peel the potatoes and cut into strips.
Wash the zucchini; if the skin is thin, you don’t have to peel it. Remove the seeds from the center and cut into large cubes.
Peel the peppers from seeds and cut into thin strips.
Carrots can be chopped into strips or grated.
Scald the tomatoes with boiling water, peel them and cut into cubes.
Fry onions and carrots in a bowl. Then set the “Stew” mode and sequentially add potatoes, peppers, zucchini and tomatoes. In this mode, vegetables are stewed for about 40 minutes.
Then you need to mix everything, add salt and spices, tomato paste, squeeze the garlic through a press.
Sprinkle with herbs before serving. This one with zucchini stew is dietary and light.

Vegetable stew from zucchini and potatoes

You don't need expensive ingredients to prepare a rich and flavorful vegetable dish. You can probably find everything you need in your pantry and refrigerator. New potatoes, zucchini and carrots, fresh crisp cabbage will work a miracle, and you will serve your family a wonderful stew, fragrant and satisfying, although without meat.

What we need for the stew:

onion – 1-2 heads;
zucchini – 2 pcs.;
fresh cabbage - 1/4 fork;
carrots – 1-2 pcs.;
young potatoes (or small) – 500 g;
green onions – 4-5 arrows;
vegetable oil – 3-4 tbsp;
water – 1 glass;
salt and other spices - to taste.

How to cook vegetable stew (zucchini, potatoes, etc.)

We clean the onions and carrots, wash them and chop them: onions - into cubes, carrots - into thin strips.
Wash the zucchini, cut off the “butts” and cut the middle into cubes. If the vegetable is not young, remove the skin and seeds.
Shred the cabbage finely.
We peel and wash the potatoes. We cut large tubers into several parts. Place potatoes on a paper towel to remove moisture.
Pour oil into the frying pan. Add onions and carrots and sauté for 3-4 minutes. Then add the potatoes.
Add zucchini and cabbage to the pan. Mix the contents of the pan well. Add salt and mix again.
When the vegetables are fried, add half or a whole glass of water. Taste for salt and add more salt if necessary.
Wash the green onions and cut them into small rings. Place in a frying pan. It's almost ready, all you have to do is add spices to taste. Cover the pan with a lid, reduce heat to low and simmer for 5 minutes.

All is ready. Can be served with sour cream and bread.

Author: Evgenia

Hearty stew of zucchini, potatoes and pork

To make vegetable stew more satisfying, you can add meat to it. Pork goes best with vegetables.

To prepare a hearty stew, you need to take:

a piece of pork, preferably brisket;
medium sized zucchini;
four potatoes;
carrot;
one large tomato;
onion;
garlic clove;
sour cream;
salt and spices;
greenery.

Recipe:

Let's prepare all the ingredients.
We wash the pork and cut it into small pieces.
Peel the carrots and onions and cut into small cubes.
Peel the zucchini, remove the core and seeds and cut into large cubes.
Peel the potatoes and cut them into strips or cubes.
Pour boiling water over the tomato, remove the skin and cut into cubes.
Fry the meat in a frying pan. When the crust appears, add onions and carrots to the meat and fry for 10 minutes.
Then squeeze a clove of garlic through a press and simmer everything over low heat under the lid.
After 20 minutes, add the potatoes and add a little water. After 10 minutes you need to add the zucchini and tomato, add salt and spices.
Mix everything well and simmer until the potatoes are ready. Sprinkle with herbs.

Vegetable stew from zucchini with meat and potatoes

Ingredients:

Beef – 0.5 kg
potatoes - 1 kg
zucchini - 1 piece
carrots - 3 pcs.
onion - 1 piece
bell pepper - 1 piece
vegetable oil - for frying
salt and spices - to taste.

Cooking method:

First of all, wash and cut the meat into small pieces. Dry with a paper towel and fry over low heat in a preheated cauldron (frying pan) for half an hour.

Meanwhile, we wash all the vegetables and cut the carrots and onions into cubes and send them to the meat. Add salt, mix and simmer for 10 minutes.

Then add random pieces of potatoes, zucchini and pepper there.

Add your favorite spices to taste, mix and continue cooking for another half an hour over low heat.

Sprinkle the finished stew with fresh herbs and serve.

With zucchini and mushrooms in oriental style

An interesting version of stew is obtained by adding mushrooms to it.

To prepare you will need:

zucchini;
four potatoes;
bulb;
200 grams of champignons or porcini mushrooms;
tomato paste;
salt and spices.

Recipe:

Peel the potatoes and cut into strips.
Peel the zucchini and cut into cubes.
Finely chop the onion.
Wash the mushrooms and cut into quarters.
Fry the potatoes. Add onions and mushrooms to it, salt.
Fry for another 15 minutes. Then add the zucchini and simmer covered for 20 minutes.
At the end add tomato paste and spices.

Hearty vegetable stew with potatoes, cabbage and zucchini

For lunch or dinner, I suggest you prepare a very tasty and inexpensive stew without using meat. This stew with potatoes, cabbage, tomatoes and zucchini is very satisfying, and its taste cannot even be described in words.

Stew is a mixture of vegetables, but each dish recipe turns out to be special and unique. Simple ingredients and relatively quick preparation will make it one of the favorites for households. Today we will prepare a delicious vegetable stew with cabbage, potatoes, and zucchini. My detailed recipe with photos will allow you to create a masterpiece in your kitchen. The vegetable mix is suitable for those who are on a diet; it can be a separate dish or an addition to meat. All products can be bought at a nearby store.

Also see: Recipe for making pork goulash with gravy.

Ingredients:

potatoes - half a kilo;
bell pepper - 2 pcs. medium size;
onion, regular - 1 pc.;
carrots - 1 pc.;
white cabbage - 200 gr.;
medium-sized zucchini - 1 pc.;
medium-sized tomatoes - 4 pcs.;
garlic - half a head;
tomato paste - 2 tbsp;
salt and ground black pepper - to taste;
seasoning “mixture of dried herbs” - to taste;
fresh herbs (parsley, dill, cilantro) - to taste.

As you can see, you will need quite a few vegetables, but the dish will definitely turn out tasty and bright. It will take about an hour to cook.

Preparation:

Step 1. Let's start with preparation. You need to put a kettle on the stove; you will need boiling water. Pour two glasses of water into the kettle.

Step 2. Now it’s time to prepare the vegetables. Everything needs to be washed thoroughly, you can even use a brush. Peel fresh potatoes, carrots, onions and garlic. And put it aside. Cut the desired piece from a head of cabbage. There is no need to wash it, just tear off the top leaves. Cut off the stalk of the zucchini; if it is large, then remove the seeds.

Step 3. All vegetables need to be thoroughly washed again, along with tomatoes and fresh herbs, wiped dry and placed on a cutting board. Potatoes need to be cut into large pieces so that they do not fall apart during cooking.

Place the cut potatoes in a bowl of cold water, otherwise they will darken.

Step 4. The cabbage needs to be chopped into thin strips (thick pieces are best removed for beauty. Many people do not like them).

You need to chop the onions and carrots the way you like. You can even grate carrots on a coarse grater. And to make the taste as bright as possible, it is best to cut the onion into half rings.

Step 5. The zucchini should be cut into large cubes.

We clean the bell peppers from seeds and stalks. It needs to be cut into small cubes, but not crushed, so as not to lose the taste during cooking.

The greens and garlic are chopped very finely.

Garlic can be crushed using a garlic press, whichever is more convenient for you.

Step 6. Now we prepare the tomatoes. They need to be placed whole in a deep bowl and filled with boiling water, which was prepared in advance. They need to lie there for about a minute. Using a slotted spoon, carefully remove the tomatoes, let them cool, and now it’s not difficult to remove the skin from them.

The pulp should be cut into small pieces, up to 2.5 cm. For convenience, all prepared products can be divided into different containers.

Step 7. In a separate bowl, mix a couple of tablespoons of tomato paste and a glass of cold water.

Now let's proceed directly to preparing our delicious vegetable mix.

Step 8. You can cook either in a deep frying pan or in a cauldron. The tastes will be different, but it will still be very tasty. Place a dish, such as a frying pan, on the fire and pour in a little vegetable oil. They need to be given time to warm up properly. Place onions and carrots in heated oil. They will take 4 minutes or so to become soft. They will also acquire a delicious golden crust.

Check out this Homemade Pork and Beef Sausage Recipe.

Step 9. Add zucchini and bell peppers to these vegetables. They should be stirred constantly, there is a possibility of burning. It will take about 7 minutes for them to dry thoroughly. Now we send them potatoes, cabbage and tomatoes. And mix it all so thoroughly to form a homogeneous mass. Without waiting, you need to pour in a mixture of tomato paste and water. This is all brought to a boil.

Step 10. As soon as boiling becomes noticeable, you need to reduce the heat to low. The gurgling will subside, but will not completely disappear. And now you need a lid to cover the vegetable stew as tightly as possible. The vegetables will need to simmer for about half an hour so that the potatoes are stewed as much as possible. After all, it was cut into rather large pieces. To determine doneness, you can taste the potatoes as soon as they are soft and easily broken. You can start adding brightness to the flavors.

Step 11. The stew already smells very appetizing, but that's not all. You need to add salt and pepper, send garlic and dried herbs. Everything needs to be mixed thoroughly so that every piece is saturated with seasonings. Close the lid for just a couple of minutes and turn off the heat. Without removing the lid, the vegetable stew needs to brew for another ten minutes, this is important so that the taste and smell reach the maximum.

That's it! A vegetable mix of simple, accessible vegetables should be served hot. Already in each plate you can sprinkle fresh herbs. But this is to everyone's taste. Such recipes are popular even during Lent. Experienced housewives recommend using broth instead of water for cooking.

Have a nice day and bon appetit))

Vegetable stew in a frying pan

One of the simplest and fastest recipes is stew in a frying pan. The dish requires minimal effort to prepare, but turns out very tasty and aromatic.

To prepare a Lenten stew, we must take:

one large zucchini;
3-4 medium potatoes;
one carrot;
onion;
bell pepper, preferably red or yellow;
a couple of fleshy tomatoes;
two cloves of garlic;
salt, spices, herbs.

Recipe:

First you need to prepare the vegetables.
Zucchini needs to be peeled only if it is thick.
If the skin is thin, simply wash the vegetable, remove the seeds and cut into large cubes.
Peel the potatoes and also cut into cubes.
Grate the carrots on a coarse grater.
Peel the onion and finely chop.
Remove the core from the bell pepper and cut into strips.
Cut the tomatoes into slices.
Now let's proceed directly to the preparation.
Pour oil into a frying pan and add onions.
Fry it until light golden, add carrots. It needs to be fried for about five minutes, stirring.
Then add the potatoes.
After a few minutes, add pepper and zucchini.
Mix the vegetables well and fry for about 15 minutes. The zucchini releases enough liquid, so there is no need to add water.
Now all that remains is to add the tomatoes, press the garlic, add salt and spices.
Reduce heat, cover the pan with a lid, and simmer until the potatoes are ready - about 20 minutes. Sprinkle with herbs before serving.

Dietary vegetable stew with chicken in a pan

Ingredients:

Chicken breast – 500 g
zucchini - 1 piece
medium potatoes - 5 pcs
cabbage - 600 gr
carrots - 1 pc.
tomatoes - 3 pcs.
onions - 2 pcs
garlic - 2 cloves
sunflower oil - for frying
salt, pepper and herbs - to taste.

Cooking method:

Cut the washed chicken breast into small pieces and place in a pan.

Peel the potatoes and chop them into medium pieces. Transfer to the pan with the chicken.

We cut the zucchini into rings, and then the rings into cubes.

Shred the cabbage into thin strips and place together with the zucchini in a common pan.

After this, stir and cover the pan with a lid. Simmer over low heat for 30 minutes.

In the meantime, we will take care of the rest of the vegetables. And to do this, you need to cut the tomatoes and onions into small cubes, chop the garlic very finely, and grate the carrots on a coarse grater. Place everything in a frying pan with vegetable oil and fry over medium heat until cooked.

Then put it into a saucepan with the remaining ingredients, add salt and pepper, add finely chopped herbs, mix and continue cooking for another 5 minutes until done.

How to cook vegetable stew with meat

For this dish I used pork shoulder, but you can use chicken or turkey. I really love stew with meat; after all, after such a dish you feel full for a long time. Of course, it’s better not to eat meat stew for dinner, but it’s perfect for lunch.

To prepare we will need:

zucchini – 4 pcs.
potatoes – 3 pcs.
carrots – 1 pc.
onions – 3 pcs.
sweet pepper – 2 pcs.
tomato – 5 pcs.
pork – 350 grams
salt, pepper - to taste
greens - for decoration
vegetable oil - for frying

1. The first step is to fry the meat in a frying pan; to do this, cut it into small cubes. Fry under a closed lid in vegetable oil over low heat for 10 minutes.

2. When the liquid from the meat has evaporated, add finely chopped onion, salt and pepper so that it releases its juice faster and becomes soft, and leave for five minutes on the lowest heat.

3. Cut the carrots into strips and add them to the transparent onions, fry for another 5 minutes.

4. Cut sweet peppers, zucchini, potatoes into large pieces. If the zucchini is old, remove the skin and remove the center with the seeds. Combine the vegetables in a frying pan, add salt and pepper and cover everything with a lid.

The zucchini is always placed on top, as it releases plenty of juice, and this contributes to good stewing of all other ingredients.

5. 10 minutes before readiness, finely chop the tomato and add it to the pan with the rest of the vegetables. One minute before readiness, throw in the finely chopped greens.

This stew comes with gravy; if you don't like too much liquid, open the lid and the liquid will quickly evaporate. Bon appetit.

How to cook “Vegetable Stew with Bell Peppers”

First, prepare all the necessary ingredients. Cut carrots, zucchini and eggplant into bars, and carrots and onions into small cubes.

We also cut the apple into thin slices. Here I used Antonovka, but you can replace it with any sour apple.

It is better to take bell peppers of different colors, then the color of the stew will be brighter. Cut the pepper into strips and cut the hot green pepper into slices.

Heat the oil in a deep saucepan and fry the onion for 10 minutes, then add the carrots and fry for another 5 minutes. Then add the eggplants, mix and cook for 5-7 minutes. Now add the bell pepper, zucchini, and apple to the rest of the ingredients and simmer for a couple of minutes. Tomatoes and chopped celery go next. At this stage, you can add salt and pepper to the stew, cover the pan with a lid and simmer for 5 minutes. Add chopped parsley and garlic, hot pepper, mix everything well and cook over low heat for another 4-5 minutes.

Now our stew is ready and we can try it. Bon appetit everyone!