Vegetable Stew with Zucchini, Potatoes, and Tomatoes
A hearty, tasty, yet light dinner! There are many recipes for vegetable stew with zucchini, tomatoes, and potatoes, but in most, the zucchini lose their shape during cooking. In this recipe, everything remains beautiful, appetizing, and fragrant! The dish is perfect as a side for meat or fish.
Updated : 11 November, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Zucchini
500 grams
Potato
1
Tomato
1
Bell pepper
1
Onion
200 grams
Carrot
100 milliliters
Sunflower oil
1 grams
Dill
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Which zucchini are best? Choose young ones with tender skin. Wash and peel them if necessary. Very thin skin can be left on. If using mature zucchini, remove the tough skin and scoop out the seeds. Tomatoes can be replaced with ketchup, canned tomatoes, or tomato paste - adjust the amount to your taste.
Step 2
Pour refined vegetable oil into a deep pot and heat it well. You can also cook this dish in a cauldron, skillet, or multicooker.
Step 3
Peel and wash the onion, then dice it. Add the onion to the pot and sauté over medium heat until translucent. To avoid eye irritation, rinse the onion and knife in cold water before chopping. You can rub the cutting board with a slice of lemon to remove the smell.
Step 4
Peel and wash the carrot. Grate it coarsely or cut into thin strips. The way you cut it affects the texture: grated carrot blends smoothly, while strips retain shape. Choose based on your preference.
Step 5
Add the carrot to the pot with the onion and fry together for 2-3 minutes, stirring occasionally to prevent burning.
Step 6
Remove seeds and white membranes from the bell pepper, wash, and cut into thin strips. Wash and slice the tomatoes into medium wedges. Add both to the pot and simmer together for 5-7 minutes.
Step 7
Peel the potatoes, rinse off the starch, and cut into strips. Layer them on top of the tomatoes and peppers.
Step 8
Wash and slice the zucchini into half-rings or strips similar in size to the potatoes. If the zucchini is not very young, peel and deseed it first. Cover and simmer for about 40 minutes without stirring.
Step 9
After simmering, season with salt and add spices to taste (paprika, dried garlic, pepper mix, etc.).
Step 10
Wash and dry fresh herbs with a paper towel. Finely chop dill or any greens you like (parsley, cilantro, basil, green onion). Add the herbs on top, then gently stir the stew. Cover again and cook for another 20 minutes over medium heat.
Step 11
Serve the stew hot, sprinkled with fresh herbs, with sour cream or a spoonful of natural yogurt. It goes perfectly with fried or baked chicken, pork chops, or fish patties. You can also top with grated cheese (Parmesan, Cheddar) or feta right before serving. Optionally, crack an egg on top and bake until the white sets. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Enjoy!
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