Vegetable stew with zucchini and potatoes is a tasty and healthy dish that people who adhere to a healthy diet or prefer vegetables cannot ignore. In the summer, such recipes are especially relevant, when vegetables from the beds are tasty, juicy, aromatic, and then the dishes turn out to be incomparable.
You can cook in the oven or on the stove in a saucepan, today we will use the second option. Serve the stew with fresh vegetables, pickles, herbs and other favorite toppings.
Ingredients:
Zucchini - 100 g
Water - 100 ml
Carrots - 1 pc.
Bulb onions - 1 pc.
Potatoes - 250 g
Green beans - 70 g
Tomatoes - 1 pc.
Sweet pepper - 1 pc.
Garlic - 2 cloves
Salt, pepper - to taste
Description of the cooking process:
1. Prepare all the required ingredients according to the list. Choose a young zucchini with soft, tender skin and no coarse seeds. It must be rinsed and dried, cut off the tails on both sides. Cut into plates or cubes. For stews, coarse cutting of all the ingredients is more characteristic, so you should not grind it.
2. Peel carrots and onions, rinse, dry. Cut the carrots into plates, chop the onion into half rings.
3. Rinse the green beans, cut off the tails on both sides, cut the pods themselves into 3-4 parts so that you get not very long strips. Wash and dry the tomatoes, chop arbitrarily. Prepare a couple of cloves of garlic - peel and crush with the back of a knife.
4. Put all prepared vegetables in a thick-walled saucepan, if the stew is cooked in the oven, transfer them to a heat-resistant form. Use young potatoes, wash them with a stiff brush, dry a little, cut into cubes. Transfer to a saucepan with vegetables.
5. Season with salt and ground pepper, stir, do not forget to add garlic. Cover the pan with a lid and put on the smallest heat. Add some water or broth, simmer the dish for 20 minutes, but control the process, since it all depends on the type of potato.
6. Serve the finished stew of potatoes, zucchini and other vegetables.
Bon Appetit!
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