Vegetable Stew with Zucchini and Tomatoes
Quick, simple, light, and healthy for the whole family! Vegetable stew with zucchini and tomatoes is ready in just 20 minutes. The vegetables stay firm and appetizing, not mushy. Delicious both hot and cold - serve as a main or a side dish.
Updated : 06 August, 2025
Easy
About 20 min.
Ingredients
1
Zucchini
2
Tomato
1
Onion
1
Garlic
2 tablespoon
Vegetable oil
to taste
Parsley
to taste
Basil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Take a medium-sized zucchini - both young and mature ones are suitable. Also, use medium tomatoes or one large one. You may add more vegetables to taste: carrots, bell peppers, eggplants. Wash and dry all vegetables thoroughly.
Step 2
Peel the onion and cut it into medium-sized pieces - not too small, so it’s noticeable in the finished dish. I sliced it into quarter rings.
Step 3
If your zucchini is young, cut it into large chunks. Small seeds can be left. For mature zucchini, peel the skin and remove the inner core.
Step 4
Peel the tomatoes. How? Score them with an "X" on top using a sharp knife, pour boiling water over them for 1–2 minutes, then transfer to cold water. The skin will peel off easily due to the temperature difference.
Step 5
Cut the peeled tomatoes into large pieces and remove the stem attachment area.
Step 6
Finely chop the herbs with a knife.
Step 7
Peel and crush the garlic in any way you like - with a knife, grater, or garlic press.
Step 8
Heat a skillet over medium heat, add neutral vegetable oil. Place the onion in the skillet and sauté for a couple of minutes until translucent.
Step 9
Add the zucchini to the onions. Stir-fry for 5 minutes. If the zucchini is mature, increase cooking time to 10 minutes.
Step 10
Add tomatoes to the skillet, season with salt and pepper. You can also use your favorite spices - Provencal herbs go well. Stir carefully to avoid mashing the vegetables. Cover with a lid, reduce heat to low, and simmer for 5-10 minutes, depending on vegetable ripeness.
Step 11
Then add the herbs and garlic, stir, and let cook covered for another minute. Turn off the heat and let the stew sit under the lid to absorb the aromas.
Step 12
Serve the dish at the table. Enjoy!