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Vegetable stew with meat, zucchini and potatoes

Baked Pork and Vegetable Stew with Zucchini and Potatoes

Simple, hearty, and delicious for kids and grown-ups alike — perfect any time! This baked pork stew with zucchini and potatoes is a common, fuss-free dish. Chop the meat and vegetables, slide them into the oven, and go get on with your day!

naniki

Recipe author

Vegetable stew with meat, zucchini and potatoes

Composition / ingredients

Servings:

Pork

400

Potatoes

Carrot

Onion

Bell pepper

Zucchini

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 35 % 8 g

Carbohydrates 39 % 9 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make baked pork and vegetable stew with zucchini and potatoes? First, gather all your ingredients. Wash the meat and vegetables, peel the vegetables, and trim any membrane and excess fat from the meat, depending on the cut. For baking I like pork neck — it's nice and fatty but stays tender, and the fat soaks into the vegetables as it cooks, making the dish absolutely delicious!
Step 2:

Cut the meat into medium-sized pieces — not small — so each one makes about a single serving. Transfer to a bowl, season with salt and pepper, and drizzle lightly with oil.
Step 3:

Cut the peeled vegetables into large chunks. Turn on the oven so it has time to preheat.
Step 4:

Lay the pieces of meat on the bottom of a baking dish. I don't grease the dish at all, but keep an eye on things so nothing scorches. It shouldn't, since both the meat and the vegetables release juices as they bake.
Step 5:

Scatter the vegetables over the meat. Put the filled dish into an oven preheated to 350°F (180°C), cover with a lid or foil, and bake for about an hour. Adjust the time and temperature to your own oven. About 5–10 minutes before it's done, remove the foil and let the top brown a little.
Step 6:

Serve the baked pork and vegetables hot, with fresh or pickled vegetables and fresh herbs.

This baked pork stew with zucchini and potatoes is a fast, fuss-free dish that works for both a holiday spread and a weeknight dinner.
Use any vegetables you like, just cut them into pieces that will finish cooking around the same time — carrots and potatoes smaller, zucchini and peppers larger. The pork is swappable too: try beef, chicken, rabbit, turkey, or lamb.
The meat comes out juicy, and the whole dish is fragrant and incredibly tasty. Leave out the potatoes and it turns out lighter and lower in calories.
Keep in mind that every oven is different, so your temperature and cooking time may vary from what's written here. For any baked dish, it helps to know your oven's quirks!
Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always add spices and seasonings to your own taste! If you're using a spice for the first time, remember that some are especially easy to overdo (chili pepper, for one).
Besides pork, you can use any other meat here. Just keep in mind the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken breast or turkey takes less.