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Pork with zucchini stewed in a frying pan

Skillet-Braised Pork with Zucchini

A tasty, hearty, juicy dish for the whole family! Pork braised in a skillet with zucchini is a great choice when you need to get lunch or dinner on the table fast — you get the meat and a vegetable side all in one. Feel free to round out the zucchini with other vegetables you like.

Julia M.

Recipe author

Pork with zucchini stewed in a frying pan

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Composition / ingredients

Servings:

Pork

500

Onion

Zucchini

300

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 54 % 14 g

Carbohydrates 12 % 3 g

175 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make skillet-braised pork with zucchini? Gather your ingredients. Any cut of pork works. For a juicier dish, choose meat with a bit of fat — I'm using a piece of pork neck.
Step 2:

Heat a skillet until hot and add a little vegetable oil. Cut the pork into small pieces and add them to the hot pan. Fry the meat until golden brown.
Step 3:

Peel and rinse the onion, then chop it finely.
Step 4:

Add the chopped onion to the browned meat, stir, and cook everything together for 2–3 minutes. Add a little salt and some spices — a ready-made meat spice blend works well. Cover the pan and simmer the meat over low heat for 20–25 minutes. If you like, add a little water so the dish has a bit of meat gravy.
Step 5:

Separately, cut the zucchini into small pieces. If the skin is tender, there's no need to peel it.
Step 6:

When the meat is almost done, add the cut zucchini to the pan. Stir and braise everything together, covered, for another 10 minutes. That's enough time for the zucchini to turn soft.
Step 7:

The braised pork with zucchini is ready! Enjoy!

Which zucchini works best? Go for young ones with tender skin. Wash and peel them — very thin skin doesn't need to be removed. With more mature zucchini, cut off the tough skin and scoop out the seedy center.
Besides pork, you can use any other meat in this dish. Keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken breast or turkey takes less.
If you use a ready-made spice blend, be sure to read the label. These blends often already contain salt, so account for that or you risk over-salting the dish.