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Zucchini with potatoes and tomatoes stew

Zucchini, Potato, and Tomato Stew

A hearty, easy, and delicious dinner :). There are plenty of stew recipes out there, but in most of them the zucchini falls apart during cooking. Here everything holds its shape and looks beautiful — plus it's wonderfully tasty and fragrant!

NikaForever

Recipe author

Zucchini with potatoes and tomatoes stew

Composition / ingredients

Servings:

Zucchini

Potatoes

500

Tomato (large)

Bell pepper

Onion

Carrots

200

Sunflower oil

100

Dill

Salt

Dry spices (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 36 % 5 g

Carbohydrates 57 % 8 g

81 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise a zucchini, potato, and tomato stew? My neighbor at the dacha shared this one with me — she told me how to cook zucchini with potatoes and tomatoes so it turns out really, really good. Here's that recipe. To start, gather the ingredients listed above.
Step 2:

Pour the oil into a deep pot and heat it well.
Step 3:

Add the diced onion and cook it gently over medium heat until translucent.
Step 4:

Grate the carrots on the coarse side of a box grater, or cut them into thin strips.
Step 5:

Add the carrots to the onion in the pot.
Step 6:

Seed the bell pepper and cut it into strips. Wash the tomato and cut it into medium wedges. Add both to the pot with the onion and carrots.
Step 7:

Peel the potatoes, rinse them well to remove the starch, and cut into strips. Layer them on top of the tomatoes and peppers.
Step 8:

Wash the zucchini and cut it into half-moons, or into strips the same size and thickness as the potatoes. If the zucchini isn't very young, peel it and scoop out the seeds first. Simmer the vegetables, covered, for 40 minutes. Don't stir.
Step 9:

Chop the dill.
Step 10:

Season with salt and spices to taste.
Step 11:

Scatter the dill on top, and only then gently stir everything together. Cover the pot again and simmer for another 20 minutes over moderate heat.
Step 12:

Our stew is ready. Enjoy!

Vegetable dishes are some of my favorites — filling yet easy on the stomach, and good for you too. Vegetables are also inexpensive, so this makes a very budget-friendly meal; and if they all grow in your own garden, you won't need to buy a thing. Luckily, come harvest time my garden has everything this dish calls for: potatoes, peppers, onions, carrots, zucchini, and tomatoes. It'd be a shame not to make this stew when it's all right there. I make this vegetable medley both at home and at the dacha, sometimes in a slow cooker. It's great for anyone fasting, dieting, eating vegetarian, or who simply loves braised vegetables.
Which zucchini work best? Choose young ones with tender skin. Wash and peel them — a very thin skin doesn't have to come off. For more mature zucchini, cut away the tough peel and scoop out the seedy center.
Keep in mind that how you cut the carrots shapes the final dish: grated carrot cooks down into a purée and blends evenly into everything, while carrot cut into strips or sticks holds its shape.
You can replace the tomato with ketchup, canned tomatoes in their own juice, or tomato paste — adjust the amount to taste.