Main Page
Homemade dinner
Stewed zucchini with meat and potatoes

Braised Zucchini with Meat and Potatoes

A quick, hearty dinner for the whole family, guaranteed! This dish won't take you much time, especially if the meat is tender. Made fast and fuss-free, it'll win your family over with its appetizing looks, wonderful flavor, and aroma.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Pork

300

Potatoes

300

Zucchini

Tomatoes

100

Garlic

Bay leaf

Vegetable oil

Paprika

0.25

Ground black pepper

Salt

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 43 % 10 g

Carbohydrates 30 % 7 g

136 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. For braised zucchini with meat and potatoes you'll need: 300 g pork; 300 g potatoes; 100 ml water; 1 zucchini; ½ carrot; 1 clove garlic; 1 bay leaf; 2 tbsp vegetable oil; ¼ tsp paprika; ground black pepper and salt to taste.
Step 2:

Rinse the pork, pat it dry, and cut it into small pieces. You can use any other meat instead of pork — beef, lamb, chicken, or turkey.
Step 3:

Blanch the tomato, peel off the skin, and cut it into small cubes.
Step 4:

Cut the potatoes into large cubes.
Step 5:

Cut the zucchini into half-moons. If the skin isn't too tough and the seeds aren't too large, you can leave them in. Mine was very young, so I just trimmed off the stem end.
Step 6:

Peel and finely chop the garlic.
Step 7:

Heat the vegetable oil in a deep skillet or sauté pan and brown the pork over medium heat until golden.
Step 8:

Add the potatoes to the meat and pour in 100 ml water.
Step 9:

Cover the pan and braise over medium heat for about 20 minutes.
Step 10:

Add the zucchini, tomato, chopped garlic, bay leaf, and ground paprika to the pan. Season with salt and pepper, then gently stir everything together.
Step 11:

Bring the liquid to a boil and braise everything together another 10–15 minutes over low heat, covered.
Step 12:

Enjoy!

I wanted the vegetable pieces to hold their shape as much as possible during braising, so I cut the zucchini and potatoes fairly large. Young zucchini cooks down quickly when braised, and only cutting it into big half-moons helps keep it more or less intact — same goes for the potatoes. If you use zucchini's firmer cousin (courgette-type squash), it's a bit tougher and barely falls apart with heat. If you'd prefer a softer, more blended vegetable base, cut everything smaller. You can use ketchup or tomato paste in place of the fresh tomato.