Stewed Zucchini with Carrots and Onions
This simple plant-based dish combines tender zucchini with carrots, onions and fresh herbs. Serve it hot on its own or as a vegetable side dish with meat or chicken.
Updated : 27 October, 2026
Easy
About 20 min.
Ingredients
2
Zucchini
1
Onions
1
Carrot
20 grams
Vegetable oil
to taste
Greens
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
Prepare the ingredients. Small young zucchini work best because their skin is tender and the seeds are still soft, so there is no need to peel them. The ingredient proportions can be adjusted to taste.
Step 2
Peel the onion and carrot. Cut the onion into half-rings or smaller pieces. Grate the carrot or cut it into sticks or rounds. Heat a little vegetable oil in a frying pan, add the onion and carrot and cook over low heat for 2–3 minutes, until the onion turns translucent.
Step 3
Wash and dry the zucchini, trim both ends and cut into large cubes.
Step 4
Add the zucchini to the pan and mix with the onion and carrot. Cover and simmer over low heat for 20–25 minutes. Juicy zucchini will release some liquid; add a little water only if needed.
Step 5
Cook until the zucchini is tender and has reduced slightly in size. If you prefer a softer texture, simmer for a little longer.
Step 6
Finely chop the fresh herbs.
Step 7
Season the zucchini with salt and spices to taste. Add the chopped herbs and mix well.
Step 8
Serve the stewed zucchini with carrots and onions hot, either on its own or as a side dish.
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