Vegetable stew from zucchini and potatoes: Recipes with photos

General principles

The principles of preparing stew are quite simple. The vegetables included in the composition must be washed, peeled and cut into medium-sized pieces. Vegetables are stewed at medium heat; you can use a slow cooker or oven for stewing.

If the dish includes meat components (meat, chicken), then they are cut into small pieces. It is recommended to pre-fry the meat until crisp. And if beef is used, then it needs to be stewed additionally, otherwise the meat will not have time to cook at the same time as the vegetables.

Interesting Facts! It is believed that the stew was invented by residents of a besieged city during medieval wars. To fight hunger, residents brought all the food they had in the house and stewed them in a common cauldron.

Vegetable stew with potatoes and zucchini in a slow cooker

Even the most inexperienced cook can prepare vegetable stew with potatoes and zucchini in a slow cooker.

• 4 potatoes;
• 1 medium sized zucchini;
• 2 pods of bell pepper;
• 2 tomatoes;
• 1 carrot;
• 4 cloves of garlic;
• 1 bunch of dill;
• 70 gr. tomato paste;
• 1 tablespoon all-purpose seasoning;
• 1 level teaspoon of salt (or to taste);
• 2 tablespoons ghee.

Wash the vegetables and peel them. Place ghee in the bowl of the appliance. Turn on the “frying” or “baking” program.

Advice! Instead of ghee, you can use vegetable oil, but it is ghee that gives the dish a subtle taste.

Finely chop the onion. Cut the carrots into thin halves or quarters. Add the onions and carrots to the bowl where the oil is already heated. Fry for a quarter of an hour.

Place potatoes cut into medium cubes into a bowl. Cut the zucchini into the same cubes as the potatoes. Place potatoes and zucchini in a bowl. Cut the bell pepper into squares.

Advice! For beauty, you can take pods of different colors - red and yellow.

We make a cross-shaped shallow cut on the tomatoes and pour boiling water over them for a couple of minutes. Then put the tomatoes in cold water. Remove the skins from the tomatoes and cut them into cubes. Add tomatoes and peppers to the rest of the vegetables. Stir and switch the device to the “quenching” program, setting the time to 1 hour.

Finely chop the washed dill and chop the garlic. 10 minutes before the end of the program, add herbs and garlic to the stew, and add tomato paste and seasonings. Salt to taste. Close the lid and let the device complete the program.

Vegetable dish of meat, zucchini, eggplant and potatoes

Of course, I did not ignore the recipe for stew with meat. What could be tastier than stewed vegetables with meat! This hearty dish is extremely easy to prepare - all the ingredients are mixed together with tomato sauce and stewed for a long time in a common container. And the added herbs and garlic give it an amazing taste and aroma.

Ingredients:

• 3-4 potatoes;
• 2 zucchini;
• 0.5 kg of meat;
• 1 eggplant;
• 2 tomatoes;
• 2 bell peppers;
• 1 hot pepper;
• 3-4 cloves of garlic;
• 1 onion;
• 1 tsp salt;
• 1/2 glass of water;
• 1/4 cup vegetable oil;
• 1 tbsp. tomato paste;
• black and red ground pepper, parsley, basil.

Preparation:

1. Cut the meat into pieces and place in a deep plate. Then mix the spices in a bowl - salt, red and black pepper, and sprinkle them over the meat. Then pour in a quarter cup of vegetable oil and stir.

By the way, meat can be replaced with minced meat.

2. We will cook in the oven, so you will need a flat baking dish. Place the meat with spices on the bottom and then all the vegetables cut into large pieces. Let's start with potatoes.

3. Next, cut the onions and tomatoes into quarters, and the garlic, as well as the zucchini, into large cubes. Add the whole hot pepper. We also don’t mince the parsley, but chop it coarsely. Now take the bell peppers, cut them in half, remove the seeds and cut into thick slices.

4. Salt, pepper and mix well. And this is what happened.

5. Take half a glass of water and mix with a spoon of tomato paste. Pour the resulting tomato sauce over our dish.

6. Soak parchment paper in cold water and cover the top. This must be done so that the products are thoroughly stewed.

7. Place in a preheated oven and bake at 200-220 degrees for 45 minutes. You need to check the readiness of the potatoes by piercing them with a fork. If it is baked, then we can assume that all the vegetables are baked. OK it's all over Now. Before serving, place in a deep plate and garnish with herbs. I usually serve this dish with sour cream.

Vegetarian stew

You can prepare vegetarian vegetable stew as an independent dish during Lent, or you can serve it as a side dish for meat.

• 6-7 potatoes;
• 1 young zucchini;
• 1-2 pods of bell pepper;
• 1 carrot;
• 1 onion;
• 3 tomatoes;
• 50 gr. canned green peas;
• 4 tablespoons of vegetable oil;
• salt and seasonings to taste.

We prepare all the vegetables - wash and peel them. Remove the skins from the tomatoes. To make it easier to remove, pour boiling water over the tomatoes for 2-3 minutes.

Advice! If desired, you can add chopped garlic and fresh herbs to the dish a couple of minutes before it is ready.

Chop the onion into cubes, you can cut the carrots, or you can grate them. It is best to cook stew in a thick-bottomed saucepan. Pour oil into the pan; when it is hot, place the onions and carrots in the oil. Fry vegetables over medium heat until soft.

Recipe in a slow cooker

It's very easy to make stew in a slow cooker - you can just throw the vegetables in the bowl and forget about them. The multicooker will cook everything itself.

To prepare you need to take:

• four potatoes;
• one zucchini;
• two sweet peppers;
• two tomatoes;
• one carrot;
• half a garlic head;
• tomato paste;
• salt and spices.

Recipe:

1. First, let's prepare all the components.
2. Peel the potatoes and cut into strips.
3. Wash the zucchini; if the skin is thin, you don’t have to peel it. Remove the seeds from the center and cut into large cubes.
4. Peel the peppers from seeds and cut into thin strips.
5. Carrots can be chopped into strips or grated.
6. Scald the tomatoes with boiling water, peel them and cut into cubes.
7. Fry onions and carrots in a bowl. Then set the “Stew” mode and sequentially add potatoes, peppers, zucchini and tomatoes. In this mode, vegetables are stewed for about 40 minutes.
8. Then you need to mix everything, add salt and spices, tomato paste, squeeze the garlic through a press.
9. Sprinkle with herbs before serving. This one with zucchini stew is dietary and light.

Stew with eggplant

You can prepare a vegetable stew with eggplants, zucchini and potatoes. It turns out tasty and satisfying.

• 500 gr. eggplant;
• 400 gr. zucchini;
• 10 medium-sized potatoes;
• 5 tomatoes;
• 2 large onions;
• 2 carrots;
• 6 tablespoons of vegetable oil;
• 1 glass of water;
• salt, spices to taste.

Wash and peel the vegetables. Eggplants do not need to be peeled. Cut the eggplants into wide slices about 2 cm thick, then cut the slices into fairly large cubes. Place the eggplants in a colander and sprinkle with a teaspoon of salt. Stir and leave for 10 minutes. During this time, the juice should stand out and the bitterness should go away. Then rinse the eggplants with cold water and squeeze.

Chop the onion into half rings. Carrots - in circles or semicircles depending on the diameter. Zucchini and potatoes - cubes. Peel the tomatoes before slicing. Then cut into thin slices.

Heat the oil in a cauldron or thick-walled pan. Let the oil warm up. Drop the onion into it. Simmer it for about three minutes until it begins to become translucent. At this point add spices. We recommend adding ground paprika, turmeric and mixed pepper seasoning. Mix spices with oil.

Add diced potatoes to the pan, mix it with oil and fry for a couple of minutes. Then add the eggplants and carrots and simmer for another five minutes. We add zucchini last, this vegetable cooks faster than all the others. Add a little salt, considering that the eggplants are already salted.

Pour in a glass of water. But if zucchini and other vegetables have released a lot of juice, then you can reduce the amount of water or not add it at all. The consistency of the stew depends on the amount of liquid. If you want a stew that resembles a thick soup, then you must add water. If you like a thicker consistency, you can omit the water.

Bring to a boil, reduce heat and simmer over low until the potatoes are soft. Then add chopped tomatoes. Simmer for another 10 minutes. Then bring the stew to taste, adjusting the amount of salt and spices to taste. Let the stew sit, covered, for 15 minutes before serving. When serving, you can sprinkle with fresh herbs.

Recipe for a simple zucchini stew with tomatoes and carrots

A very easy to prepare stew with tomatoes and carrots. All vegetables are mixed and stewed over low heat. A light yet filling dish for lunch or dinner. You can prepare a similar stew as a side dish for meat dishes, such as baked pork.

You will need:

• Zucchini – 3 pcs.;
• Oil for frying pan - 2 tbsp. l.;
• Carrots – 2 pcs.;
• Onions – 1 pc.;
• Fresh tomatoes – 3 pcs.
• Salt, spices.

Cooking steps:

1. Peel each zucchini in a thin layer, cut into pieces 1-1.3 cm thick.

2. Grate the carrots (peeled) on a coarse grater. Cut the onion into cubes.

3. Place chopped zucchini in a pan, grated carrots on top, then onions.

4. Cut the tomatoes into large circles 1 cm thick. Place on top of the vegetables. Add salt to taste. Add about 50 grams of vegetable oil, mix everything.

5. Place the vegetables on a low temperature on the stove, let them boil, stirring constantly. Cook for about 20 minutes until the vegetables are completely cooked.

Sprinkle the finished vegetable stew with chopped herbs. Very tasty and aromatic.

Vegetable stew with potatoes, zucchini and cabbage

Another version of the dish is vegetable stew with potatoes, zucchini and cabbage.

• 500 gr. potatoes;
• 1 medium sized zucchini;
• 200 gr. white cabbage;
• 2 pods of bell pepper;
• 4 tomatoes;
• 1 onion;
• 1 carrot;
• 50 ml vegetable oil;
• 3 cloves of garlic;
• 1-2 tablespoons of tomato paste;
• salt, ground black pepper, herbs to taste.

Let's prepare all the vegetables, wash and peel them. Chop the onion, you can cut it into half rings, or into cubes. Carrots - in semicircles. If the zucchini is not too young, we clean it not only of the skin, but also of the seeds. We clean young zucchini only from the peel. Cut the zucchini into cubes.

Remove seeds from bell peppers and cut into strips. We chop the cabbage as for preparing borscht, that is, in strips.

Heat vegetable oil in a cauldron or frying pan with high sides. Fry onions and carrots in oil. Then add bell pepper and continue frying for another 5 minutes. Next, add cabbage and stir. Cut the potatoes into slices 3-4 mm thick. Young potatoes do not need to be peeled, just rinse them very well with a brush.

Add the potato wedges to the rest of the vegetables, mix and cook for 15-20 minutes over low heat. Potato slices should become soft.

Peel the tomatoes, chop them finely, and you can grate them. Put the tomatoes in the stew. We dilute the tomato paste with water to the consistency of juice, pour the juice into the vegetables, add salt and season with spices to taste. Simmer for another 10 minutes. Before serving, sprinkle the stew with chopped fresh herbs. If we use dried herbs, they need to be added to the dish about 5 minutes before they are ready.

Zucchini, potato and chicken stew with sour cream

And I saved this recipe for chicken lovers. The dish also comes out filling and tasty. Only this time, vegetables and chicken should be fried so that they do not lose their shape during stewing and become juicier. This stew will become even more appetizing if you add a spoonful of sour cream when serving.

Ingredients:

• 300 gr. chicken meat;
• 1 zucchini;
• 3 potatoes;
• 300 gr. green beans;
• 3 tomatoes;
• 1/2 head of cabbage;
• 1-2 carrots;
• 1-2 onions;
• 3-4 cloves of garlic;
• 2 tbsp. tomato paste;
• salt pepper;
• sour cream to taste.

Preparation:

1. Cut the chicken into small cubes and fry until golden brown.

2. Chop the onion into medium cubes and grate the carrots on a coarse grater. Heat a frying pan with vegetable oil and fry the onions first, and then the carrots.

3. Next, remove the hard ends from the beans, cut them into slices and lightly fry in a separate frying pan.

4. Now take a pan and add fried onions, carrots, beans, and chicken.

5. The zucchini should also be cut into cubes and placed in a separate frying pan. Pepper and simmer for 10 minutes, stirring. As soon as the zucchini begins to change color, place it in the pan.

6. Chop the cabbage and simmer it separately until half cooked in a small amount of water and also add it to the pan with the rest of the vegetables. Add garlic, chopped tomatoes and tomato paste there. Mix well.

7. Close the lid and let simmer until fully cooked over low heat for 15 minutes. And when it’s cooked, you can add your favorite spices and salt. I usually serve with sour cream, which gives the dish extraordinary tenderness and a pleasant creamy taste.

I've only given a few recipes for zucchini and potato stew, but in fact, there are over 100 of them! Therefore, you simply must try such a healthy and incomparable dish, which has so many variations in preparation.

Vegetable stew with meat

A more satisfying version of vegetable stew is prepared with meat. It is best to use pork, but you can also use veal.

• 300 gr. lean pork;
• 1 onion;
• 2 potatoes;
• 1 carrot;
• 2 young zucchini;
• 1 large tomato;
• 4 cloves of garlic;
• 2 tablespoons soy sauce;
• salt and spices to taste;
• vegetable oil for frying.

Cut the pork into small cubes. Fry the meat in vegetable oil until a crust forms. Then add the onion to the pan and continue to fry until the onion becomes soft.

Peel the potatoes and cut them into small cubes. We also cut the carrots into cubes half the size of potato cubes. Fry for 10-15 minutes, the potatoes should become soft. Let's salt the dish.

Young zucchini does not need to be peeled, just trim off the ends. If the vegetables are not too young, then the peel must be removed. In addition, seeds should be removed from overripe vegetables. Cut the zucchini into cubes. Add the zucchini to the rest of the vegetables and simmer for another 10 minutes. Do not cover the dish with a lid, stir the vegetables occasionally.

Add finely diced tomatoes to the stew, add soy sauce and chopped garlic. Continue simmering the stew for another 10 minutes. If desired, you can add a couple of spoons of sour cream to the stew.

Vegetable stew in a frying pan

One of the simplest and fastest recipes is stew in a frying pan. The dish requires minimal effort to prepare, but turns out very tasty and aromatic.

To prepare a Lenten stew, we must take:

• one large zucchini;
• 3-4 medium potatoes;
• one carrot;
• onion;
• bell pepper, preferably red or yellow;
• a couple of fleshy tomatoes;
• two cloves of garlic;
• salt, spices, herbs.

Recipe:

1. First you need to prepare the vegetables.
2. Zucchini needs to be peeled only if it is thick.
3. If the skin is thin, simply wash the vegetable, remove the seeds and cut into large cubes.
4. Peel the potatoes and also cut into cubes.
5. Grate the carrots on a coarse grater.
6. Peel the onion and finely chop.
7. Remove the core from the bell pepper and cut into strips.
8. Cut the tomatoes into slices.
9. Now let's proceed directly to the preparation.
10. Pour oil into a frying pan and add onions.
11. Fry it until light golden, add carrots. It needs to be fried for about five minutes, stirring.
12. Then add the potatoes.
13. After a few minutes, add pepper and zucchini.
14. Mix the vegetables well and fry for about 15 minutes. The zucchini releases enough liquid, so there is no need to add water.
15. Now all that remains is to add the tomatoes, press the garlic, add salt and spices.
16. Reduce heat, cover the pan with a lid, and simmer until the potatoes are ready - about 20 minutes. Sprinkle with herbs before serving.

Chicken stew cooked in the oven

We offer a recipe with chicken, and we will cook the stew in the oven.

• 1 kg of potatoes;
• 700 gr. chicken fillet;
• 300 gr. zucchini;
• 200 gr. onions;
• 200 gr. white cabbage;
• 200 gr. green peas (fresh frozen or canned);
• 300 gr. tomatoes;
• 200 ml water;
• 50 ml vegetable oil;
• 4 cloves of garlic;
• 1 tablespoon ground paprika;
• half a bunch of fresh parsley and dill;
• salt, pepper to taste;
• 100 gr. cheese.

We clean all the vegetables. Cut the potatoes into thin slices. Cut the young zucchini into halves of circles 2-3 mm thick. Chop the onion into thin half rings, the tomatoes into circles or semicircles. Shred the cabbage into thin strips. Chop the greens very finely.

Vegetable stew with potatoes and zucchini in Georgian style

Georgian vegetable stew is prepared with a lot of spices and herbs.

• 500 gr. potatoes;
• 1 kg of zucchini;
• 1 pod of bell pepper;
• 1 pod of hot pepper;
• 1 onion;
• 400 gr. tomatoes;
• 2 cloves of garlic;
• 0.5 bunches of cilantro, parsley, dill, basil, savory;
• salt, black pepper to taste;
• vegetable oil for frying.

Cut the zucchini into circles about 1 cm thick, fry the zucchini circles in vegetable oil on both sides. When frying, add some salt. Peel the potatoes, cut them into 1 cm thick slices and pour salted boiling water over them, cook for 5 minutes. Grate the tomatoes. We wash all the greens and finely chop them.

Chop the onion, cut the bell pepper into strips, cut the hot pepper into very thin slices, finely chop the garlic. Fry the listed vegetables in vegetable oil. Salt and pepper them. Place fried zucchini, fried vegetables and potato mugs into the pan in layers. Alternate layers until you run out of vegetables. Sprinkle each layer with herbs. Pour in the tomato mixture. Simmer over very low heat for about 1.5 hours.

Ragu in Italian

To prepare Italian vegetable stew, you will need olive oil and dry Italian herbs.

• 2 potatoes;
• 1 zucchini;
• 2 carrots;
• 2 pods of sweet pepper;
• 1 large tomato;
• 1 onion;
• 2 cloves of garlic;
• 1 stalk of celery;
• salt, dry Italian herbs to taste;
• olive oil.

Cut the onion, carrots and bell pepper into strips. Cut potatoes and zucchini into large cubes. Pour olive oil into a thick-bottomed pan, add all the vegetables, add salt and simmer, covered, over low heat until the potatoes are soft. Then add the tomato cut into small cubes and seasonings, simmer for another 15 minutes.