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Vegetable stew with zucchini and tomatoes

Vegetable Stew with Zucchini and Tomatoes

Simple, hearty, and made from budget-friendly produce! Perfect for lunch or dinner. This vegetable stew with zucchini and tomatoes is light, quick to put together, and genuinely delicious. Feel free to adjust the amount of each vegetable to taste.

Varvara

Recipe author

Vegetable stew with zucchini and tomatoes

Composition / ingredients

Servings:

Carrots

Zucchini

Tomatoes

Onion

Parsley

Garlic

Green string beans (fresh beans are best, but frozen or canned work too)

200

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 45 % 5 g

Carbohydrates 45 % 5 g

65 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

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This is wholesome, feel-good cooking at its best: packed with vitamins, with not a gram of animal fat, which makes it ideal for anyone watching their diet. Start by grating the carrot on the coarse side of a box grater and slicing the onion into thin half-moons. Heat the vegetable oil in a skillet, add the onion first, then stir in the carrot and sauté. Add the fresh green beans; if the pods are large, cut them into shorter pieces first, then sauté again. Cut the zucchini into small chunks and add them to the pan. Lower the heat, stir well, and keep an eye on the mixture. As soon as the zucchini turns translucent, add the diced tomatoes and chopped parsley. Let everything cook until tender — about five minutes after the tomatoes go in — and your zucchini stew is ready to serve.