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Stewed zucchini with vegetables and potatoes

Skillet-Braised Zucchini with Potatoes and Vegetables

Tasty, easy, simple, colorful, pretty, and good for you! Zucchini braised in a skillet with potatoes and vegetables makes a light, meatless stew you can serve as a side or a meal on its own. Feel free to change up the vegetables to suit your taste.

Maria

Recipe author

Stewed zucchini with vegetables and potatoes

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Composition / ingredients

Servings:

Zucchini

300

Potatoes

300

Water

Bell pepper

Garlic

Vegetable oil

Thyme

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 6 % 1 g

Fats 31 % 5 g

Carbohydrates 63 % 10 g

81 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make braised zucchini with potatoes and vegetables? Measure out your ingredients. Wash and dry all the vegetables — and the herbs — before cutting. Feel free to use whatever herbs you like in place of the ones listed. I'm using zucchini, but summer squash works too.
Step 2:

Peel the zucchini and cut it into quarter-rounds. Only bother peeling it if the skin isn't as thin and tender as a young zucchini's — I left mine on.
Step 3:

Halve the bell pepper, seed it, and cut it into strips or batons.
Step 4:

Peel the potatoes and cut them into large chunks. The size only affects how the dish looks, not how it tastes, so cut them smaller than I did if you prefer.
Step 5:

Heat the vegetable oil in a skillet and fry the potatoes, stirring, for 7–10 minutes until golden. Keep in mind it may take you more or less time than it took me.
Step 6:

Add the bell pepper to the potatoes and cook the vegetables for another 3–4 minutes, stirring.
Step 7:

Add the sliced zucchini to the skillet and stir. Cook everything together for 4 minutes. Pour in the water, stir, and simmer for another 7–10 minutes, until the vegetables are tender.
Step 8:

Peel the garlic clove, crush it with the flat of a knife, and add it to the skillet. Season the vegetables with salt and pepper and cook for 2 more minutes, stirring.
Step 9:

Sprinkle the finished dish with chopped fresh herbs and serve right away.

This dish is especially good with young vegetables. I used zucchini so the pieces would hold together during braising, but you can use summer squash instead — smaller ones work best.
The right pan matters: a poorly chosen one can spoil even the best recipe, so pick a heavy skillet that heats evenly.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For frying, choose a refined oil with a high smoke point.
Which zucchini works best? Pick young ones with tender skin. Wash and peel them — you can leave very thin skin on. For more mature zucchini, cut off the tough peel and scoop out the seedy center.