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Stew the zucchini cucumbers with potatoes. Stewed zucchini with vegetables and potatoes

Stewed squash with potatoes is a recipe for one of the tastiest and easiest dishes to prepare. These vegetables can be a great solution for any dinner table. Perfect for a healthy and dietary diet.

They can be cooked in the oven, stewed with potatoes in a slow cooker, and fried in a pan.

Any hostess can cook on hastily it's simple but very tasty dish... With a minimum of hassle in the cooking process, you get great dish- stewed zucchini with potatoes.

The following products are required:

  • zucchini - 350-400 g (remove the seeds first);
  • potatoes - 500 g;
  • carrots-2 pcs. medium size;
  • bulgarian pepper - 2-3 pcs.;
  • large onion;
  • tomatoes - 3 pcs.;
  • garlic - 2-3 cloves;
  • sour cream - 150 g;
  • greens to taste;
  • vegetable oil - 4-5 tbsp. l.

Cooking technology:

  1. Finely chop the onion and fry over low heat until golden brown.
  2. Peel the carrots and grate coarsely.
  3. Chop the bell pepper into strips.
  4. Mix everything in a deep skillet and start to simmer.
  5. Peel the zucchini and potatoes, cut into cubes, mix with chopped tomatoes, continue to simmer for 10 minutes.
  6. Add chopped garlic to the pan.
  7. Dilute sour cream with a little water or milk and add to vegetables, salt to taste, cover and simmer until tender.
  8. Serve with herbs.

Zucchini is a versatile product that goes well with other vegetables. There are many recipes that include this particular vegetable.

Delicious vegetable stew

One of the simplest zucchini dishes is vegetable stew cooked in a slow cooker.

It isn't special, but it can be a great option for lunch or dinner. The dish is versatile in terms of adding ingredients. Lovers of condiments and aromatic spices can add them at the end of cooking, and chili peppers can be added to add spice and piquancy to the stew.

Required Ingredients:

  • olive oil- 70 ml;
  • White cabbage;
  • zucchini - 500 g;
  • onion - 1 pc .;
  • carrots - 2-3 pcs.;
  • red tomatoes - 5-6 pcs.;
  • garlic - 3 cloves;
  • chopped greens - 3 tbsp. l .;
  • salt to taste.

Cooking technology:

  1. Put the multicooker on the "baking" mode, simmer for 1 hour.
  2. Add onions and carrots to the heated olive oil.
  3. Chop tomatoes, after peeling them, add to a slow cooker.
  4. Zucchini cut into cubes, add to a slow cooker along with finely chopped cabbage.
  5. In about 15 min. until ready to salt to taste, add garlic, herbs.
  6. You can add 2-3 tbsp for taste. l. sour cream. This will add tenderness to the vegetables.

You can cook this dish with cauliflower.

After the completion of the cooking process, the dish must be allowed to stand for 5-10 minutes. and can be laid out on plates. The dish with zucchini and eggplant will be more varied. Stew will not leave anyone indifferent!

Vegetable dishes can be prepared in a variety of ways.

Treat the family to roasts with oven-baked meat. The recipe is simple, but different excellent taste.

The dish includes:

  • small zucchini, preferably young - 1 pc .;
  • potatoes - 600 g;
  • pork fillet - 500 g;
  • onions - 2 pcs.;
  • sour cream - 100 g;
  • mayonnaise - 100 g;
  • cheese hard varieties- 50 g;
  • salt, freshly ground pepper and herbs - to taste.

Cooking method:

  1. Cut the pork across the fibers into plastics about 1 cm thick, beat well, season with salt and pepper on both sides.
  2. Cut the zucchini and potatoes into slices, finely chop the onion.
  3. Grease a baking sheet with oil and put potatoes and zucchini in rows in one layer "overlapping".
  4. Top with pork plastics, sprinkle with onions.
  5. On them one more layer of zucchini with potatoes, then again meat and onions and finish with a layer of potatoes with zucchini. Lightly salt each layer of potatoes.
  6. Stir the sour cream and mayonnaise, pour the last layer evenly on top, sprinkle everything with grated cheese.
  7. Bake in the oven at 190-200 ° С for 1 hour 20 minutes.
  8. Serve with herbs.

Vegetables stewed with meat and potatoes are prepared in the same way, but they are not put in the oven, but simmer over low heat for 1 hour.

Zucchini with mushrooms and potatoes

Stewed zucchini with mushrooms has an amazing taste. To do this, you will need the following products:

  • potatoes - 1 kg;
  • young zucchini - 4 pcs.;
  • mushrooms (best of all porcini) - 10 pcs.;
  • onions - 2 pcs.;
  • vegetable oil - 0.5 cups;
  • butter- 4 tbsp. l .;
  • flour - 2 tbsp. spoons;
  • dill and parsley, salt, pepper - to taste.

Cooking sequence:

  1. Peeled and sliced ​​zucchini, season with salt and flour. Fry in a pan on 2 sides.
  2. Fry the slices of potatoes in vegetable oil until a crust forms, season with salt.
  3. Chop mushrooms finely, fry with onions in vegetable oil.
  4. At the bottom of a deep frying pan, melt butter, lay out fried potatoes, zucchini, mushrooms and onions in layers, pour sour cream-mayonnaise sauce (recipe 3) and simmer over low heat for about 30 minutes.

This dish will also be tasty if it is stewed in the oven at 200 ° C for about 30 minutes.

Serve with herbs. Stewed zucchini with mushrooms differ delicate taste, especially if you use strong boletus.

Variety of dishes

Many dishes can be prepared from this amazing vegetable. Zucchini stewed with meat, fried, baked, with cabbage, mushrooms - the variety is great. One thing is important: they are very useful and delicious vegetables, which can always enrich your table and please with excellent taste and ease of preparation.

Bon Appetit!

Stewed zucchini with potatoes - nutritious and at the same time light dish for a daily diet. The harmonious vegetable combination will become even brighter when adding meat in any form, when cooking it with mushrooms or original sauce with the addition of sour cream, tomato, all kinds of spices and seasonings.

How to stew zucchini with potatoes?

Information on how to deliciously cook potatoes with zucchini will be useful to every housewife who is trying to feed her family with tasty and healthy food.

  1. Peel potatoes without fail, and zucchini, if necessary, if the fruits are ripe.
  2. The form of cutting vegetables is not fundamental and is determined individually, whether it be cubes, sticks, mugs or wedges.
  3. It is better to pre-fry all vegetable components or only the added onions with carrots in oil for a rich taste and aroma.

Stewed vegetable stew with zucchini and potatoes


A simple dish of zucchini and potatoes, decorated in the form of a vegetable stew, is a great easy independent meal or a nutritious side dish to serve with meat or fish. It is permissible to select an assortment of vegetables from available components, complementing basic ingredients bell peppers, cabbage, green beans, peas.

Ingredients:

  • zucchini - 2 pcs.;
  • potatoes - 6 pcs.;
  • Bell pepper, onions and carrots - 2 pcs.;
  • tomatoes - 3 pcs.;
  • garlic - 3 cloves;
  • vegetable oil - 50 ml;
  • salt, pepper, laurel, herbs.

Preparation

  1. Onions and carrots are fried in oil.
  2. Add potatoes, peppers, zucchini and tomatoes.
  3. Add some water, toss in the seasonings and cook the vegetables covered for 30 minutes.
  4. Potatoes are also seasoned with garlic, herbs, and simmer for another 2-3 minutes.

Stewed cabbage with potatoes and zucchini


Stewed zucchini with potatoes is a recipe that is easy to diversify and fill the dish with a new flavor palette by adding cabbage. For a more pronounced taste, in addition to tomatoes, add an additional couple of tablespoons of tomato paste, instead of which it is also suitable tomato sauce, homemade ketchup.

Ingredients:

  • zucchini - 1 pc.;
  • potatoes - 4 pcs.;
  • cabbage - 500 g;
  • carrots - 1 pc.;
  • tomatoes - 2 pcs.;
  • garlic - 1-2 cloves;
  • vegetable oil - 50 ml;
  • tomato paste - 2 tbsp. spoons;
  • salt, pepper, herbs.

Preparation

  1. Carrots with zucchini are fried in oil.
  2. After 5 minutes, add potatoes, cabbage and tomatoes, fry for 2 minutes.
  3. Pasta is diluted with a glass of water, poured into vegetables.
  4. Cook with potatoes covered for 25-30 minutes.
  5. Garlic, herbs are added, the dish is allowed to simmer for another 5 minutes.

Stewed potatoes with eggplant and zucchini


Stewed zucchini with vegetables and potatoes are good in any composition and the option with eggplant is a confirmation of this. For the dietary version, the stages of alternate frying of vegetables can be omitted and, putting all the chopped ingredients in a cauldron or stewpan, stew them with the addition of tomato sauce, water or broth.

Ingredients:

  • zucchini and eggplant - 1 pc.;
  • potatoes - 4 pcs.;
  • onions and carrots - 1 pc.;
  • tomatoes and bell peppers - 1 pc.;
  • garlic - 1-2 cloves;
  • oil - 100 ml;
  • salt, pepper, provencal herbs.

Preparation

  1. Onions with carrots, zucchini, eggplants, potatoes and peppers are fried in oil in a frying pan.
  2. Transfer vegetables from the pan into a common container, filling it with layers, adding some salt to each, seasoning with pepper, garlic, herbs.
  3. Fresh tomatoes are laid last.
  4. Pour in some water, cover the pot with a lid and cook stewed zucchini with potatoes for 30 minutes.

Stewed zucchini with potatoes and chicken - recipe


Next delicious recipe zucchini with potatoes will attract those who prefer vegetable dishes with the addition of chicken. Chicken fillet before frying, you can marinate for several hours with the addition of your favorite seasonings, dried garlic and ground pepper. For the diet version, the poultry is boiled with laurel and peppercorns and added at the final stage of stewing vegetables.

Ingredients:

  • zucchini - 1 pc.;
  • potatoes - 3 pcs.;
  • chicken fillet - 2 pcs.;
  • onions and carrots - 2 pcs.;
  • tomatoes and bell peppers - 3 pcs.;
  • sour cream - 150 g;
  • water - 100 ml;
  • oil - 70 ml;
  • salt, pepper, spices.

Preparation

  1. Chopped chicken, zucchini, potatoes and onions with carrots are fried separately in oil.
  2. Fill the stewing container with vegetables and meat.
  3. Add chopped peppers and tomatoes.
  4. Mix sour cream with water, season to taste, pour vegetables with sauce.
  5. After 20 minutes of simmering, covered with zucchini and chicken will be ready.

Stewed potatoes with zucchini and minced meat


A quick option for a hearty and healthy dinner is zucchini with potatoes stewed in a pan with minced meat... A dish with chopped beef or a mixture with pork will turn out to be the most aromatic. Sprinkle vegetables with meat with herbs when serving or add chopped parsley, dill, green onions 5 minutes before the end of stewing.

Ingredients:

  • zucchini - 1-2 pcs.;
  • potatoes - 4-5 pcs.;
  • minced meat - 0.5 kg;
  • onions and carrots - 1 pc.;
  • water - 250 ml;
  • vegetable oil - 40 ml;

Preparation

  1. Onions and carrots are sautéed in butter.
  2. Add minced meat, fry a little.
  3. Put chopped potatoes, zucchini, seasonings, pour in water.
  4. Stew the ingredients for 30 minutes, serve with fresh herbs to your taste.

Stewed potatoes with zucchini and stew


Stew is a recipe that is easy and simple to execute with stew. There is no need to waste time on preparation and heat treatment of meat, and at the same time the dish will be more than provided with richness of taste and amazing aroma. Fit canned meat from beef, pork or chicken.

Ingredients:

  • zucchini - 2 pcs.;
  • potatoes - 600 g;
  • stewed meat - 1 can;
  • onions and carrots - 1 pc.;
  • water - 100 ml;
  • garlic - 2 cloves;
  • salt, pepper, spices, herbs.

Preparation

  1. Fat is collected from the surface of the stew, and onions and carrots are fried on it.
  2. Lay zucchini with potatoes, add seasonings and spices to taste, pour in water.
  3. Stew the components until cooked for about 15 minutes.
  4. Put meat from a jar, chopped garlic, herbs, let the dish boil again.
  5. After 2 minutes, the stewed zucchini with potatoes and stew will be ready.

Beef stew with potatoes and zucchini


Potatoes with zucchini will acquire an exceptional taste and aroma when stewed with aromatic beef. Meat requires prior heat treatment, before which it can be pre-marinated if desired. The sirloin of the shoulder, and the tenderloin, and beef ribs cut into portions will do.

Ingredients:

  • zucchini - 600 g;
  • potatoes - 600 g;
  • beef - 500 g;
  • onions and carrots - 2 pcs.;
  • water - 1 l;
  • tomato sauce - 200 g;
  • garlic - 3 cloves;
  • oil - 50 ml;
  • laurel, pepper;
  • salt, spices, herbs.

Preparation

  1. The meat is cut, fried, poured with a small amount of water and simmered under the lid almost until tender.
  2. Evaporate the water, lay onions and carrots.
  3. Fry vegetables for 5 minutes, add potatoes with zucchini.
  4. Pour in the tomato sauce, the remaining water, lay the seasonings.
  5. Cook stewed zucchini with potatoes and meat until vegetables are soft, adding garlic and herbs at the end.

Stewed zucchini with potatoes and mushrooms


Stewed zucchini with mushrooms and potatoes will not leave indifferent any gourmet, especially if you take aromatic forest mushrooms and pre-boil them until tender. As an added liquid, instead of water, you can add mushroom broth, complementing it with sour cream or seasoned cream.

Ingredients:

  • zucchini - 2 pcs.;
  • potatoes - 5 pcs.;
  • mushrooms - 0.5 kg;
  • onions and carrots - 1 pc.;
  • water - 150 ml;
  • cream - 150 ml;
  • garlic - 2 cloves;
  • oil - 50 ml;
  • salt, spices, herbs.

Preparation

  1. Mushrooms and onions with carrots are fried in oil separately.
  2. Combine vegetables with mushrooms, adding potatoes and zucchini.
  3. Fatty cream is mixed with water, garlic, seasonings, salt, pepper are added, poured into a container with a dish.
  4. After 30 minutes of stewing, the potatoes with mushrooms and zucchini will be ready.

Stewed zucchini with potatoes and sour cream


The most tender and delicate taste will be stewed zucchini with potatoes in sour cream. From seasonings, you can limit yourself to black pepper and feel all the delights of creamy notes, or add garlic, dried or fresh basil, oregano, thyme, a mixture of Italian herbs or fresh herbs at your discretion.

Ingredients:

  • zucchini - 2 pcs.;
  • potatoes - 6 pcs.;
  • onions - 2 pcs.;
  • sour cream - 400 g;
  • butter - 40 g;
  • salt pepper.

Preparation

  1. Fry the onion until soft in melted butter.
  2. Lay potatoes, zucchini, fry for another 5 minutes.
  3. Add sour cream, a little water, salt, pepper.
  4. Stew vegetables in sour cream sauce covered for 20-30 minutes or until fully cooked.

Stewed zucchini with potatoes in the oven


Stewed potatoes with zucchini and tomatoes, when cooked in the oven, acquire a pleasant baked vegetable flavor that cannot be achieved when cooking on the stove. At the final stage of cooking, the already soft vegetable components can be sprinkled with grated cheese and baked without a lid or foil for another 5 minutes.

Ingredients:

  • zucchini - 2 pcs.;
  • potatoes - 5 pcs.;
  • onions and carrots - 2 pcs.;
  • tomatoes - 4 pcs.;
  • butter - 80 g;
  • cream - 150 ml;
  • salt, pepper, thyme, basil.

Preparation

  1. Chop onions, carrots, zucchini and potatoes and place in a suitable deep mold.
  2. Sliced ​​tomatoes and slices of butter are laid out on top.
  3. Cream is mixed with salt, pepper, basil and thyme, poured over vegetables.
  4. Cover the container with a lid or tighten with foil, cook at 200 degrees for 40 minutes.

Stewed zucchini with potatoes in a slow cooker


Recently, a multicooker has been increasingly used to stew vegetables, which has especially succeeded in this matter. In the device, the components are excellently stewed, exchange tastes, fully retain their juiciness and integrity vegetable slices... The pork offered in the recipe is quite worthy of replacing chicken or beef.

Potatoes and zucchini are very popular today among many culinary specialists. You can cook from them great amount different and very tasty dietary meals that will appeal to all family members. Stewed vegetables are a low-calorie dish that is nourishing and healthy.

Stewed zucchini with potatoes

From the simplest and most common vegetables, you can always prepare a dish that will not leave anyone indifferent. This requires only a little time and desire.

You can use a variety of dishes to cook stewed vegetables, but it is best to choose pots with a thick bottom or cast iron cauldrons, which will ensure that the dish is evenly heated. Consider step by step recipe cooking.

The finished dish turns out to be tender, tasty and juicy. If desired, during serving, vegetables can be sprinkled with chopped herbs.

Stewed zucchini with chicken

Simple and ordinary products can be used to prepare not only everyday food, but also real masterpieces. Chicken stewed with potatoes and zucchini is not only a tasty dish, but also healthy. It can be put on a festive table and treated to the most beloved guests.

Ingredients:

  • 640 grams of chicken drumsticks;
  • 0.4 kilograms of potatoes;
  • 2 onions;
  • 2 zucchini;
  • 2 tomatoes;
  • 2 carrots;
  • vegetable oil;
  • green onions;
  • parsley;
  • salt;
  • pepper;
  • 2 bay leaves;
  • dried basil.

Cooking time: 65 minutes.

Caloric content per 100 grams: 85 kcal.

This dish is best cooked with drumsticks, but if there is a breast in the refrigerator, then it will also work. Poultry meat is very tender and dietary, and together with stewed vegetables, it also turns out to be very juicy.

  1. The legs are well washed, dried from excess moisture, gloved, salted, sprinkled with dry basil and fried in vegetable oil until golden brown;
  2. Diced onions, grated carrots are laid out with the meat and everything is cooked for 4 minutes, then add 0.5 liters of water, salt, pepper and simmer for 15 minutes;
  3. Add potatoes cut into small cubes, bay leaves, pour in a little more water so that it slightly covers the contents of the saucepan, cook for 15 minutes;
  4. Wash zucchini and tomatoes, cut into cubes, put with vegetables - cook for 20 minutes.
  5. 2 minutes before being ready, put pepper, salt, fresh herbs.

After cooking, the dish should be allowed to sit for 10 minutes so that it is slightly infused. It is best to enjoy the taste of this dish with vegetable salads, fresh bread, various pickles and marinades.

- read how to cook a delicate shish kebab that doesn’t have so many calories.

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Vegetable stew of zucchini, cabbage, potatoes

Many women wonder what to cook for breakfast, lunch and dinner. Steamed vegetables are not only tasty, but also healthy dish, which contains a huge amount of useful vitamins and minerals for the human body.

Ingredients:

  • 0.5 kg of potatoes;
  • 200 grams of cabbage;
  • 2 small zucchini;
  • 200 grams of bulgarian pepper;
  • 4 tomatoes;
  • salt;
  • ground pepper;
  • 2 cloves of garlic;
  • 1 onion;
  • vegetable oil - 50 grams;
  • carrots - 1 piece;
  • fresh herbs;
  • 2 tablespoons tomato paste.

Cooking time: 60 minutes.

Calorie content per 100 grams: 60 kcal.

  1. Wash, peel the vegetables, cut the onion into half rings, carrots into cubes and fry in a skillet in vegetable oil;
  2. Cut the zucchini into cubes, pepper into strips, put everything in a pan and simmer for 7 minutes, then add the chopped cabbage;
  3. Cut the potatoes into slices, scald the tomatoes with boiling water, peel them off and cut into cubes and put them with vegetables, mix everything;
  4. Dilute in 1 glass of water tomato paste, add salt, pepper and pour into a dish, cook for 25 minutes;
  5. At the end of cooking, finely chop the garlic and put in a dish, mix well and remove from heat.

Steamed vegetables are made very simply and easily from the available ingredients. This dish will appeal to both adults and children.

How to stew vegetables with meat in a slow cooker

Not all housewives can cook a hearty, healthy and at the same time tasty dish. Correct and healthy eating not everyone likes it, but vegetable stew with meat - a dish that no one can refuse.

Ingredients:

  • 2 bay leaves;
  • 0.5 kilograms of potatoes;
  • 3 cloves of garlic;
  • 2 zucchini;
  • 3 tomatoes;
  • salt;
  • pepper;
  • 250 grams of carrots;
  • 1 onion.

Cooking time: 2 hours.

Caloric content per 100 grams: 80 kcal.

The multicooker is an indispensable assistant in the kitchen of every woman. With its help, breakfasts and dinners are prepared quickly and without unnecessary hassle.

  1. The meat is cut into pieces and fried for 10 minutes in a multicooker in the "Baking" mode;
  2. Grated carrots, chopped onions and peppers are added to the bowl, everything is cooked for another 10 minutes in the same mode;
  3. Add zucchini, potatoes, tomatoes, spices, salt to taste to the vegetables, mix well and turn on the "stewing" mode for 1.5 hours.

Give the finished dish time to brew, then arrange on plates and sprinkle with fresh herbs to taste.

Before preparing any dishes, all vegetables must be washed well, remove unnecessary elements from them and only then start cooking them. So that the dish is not only healthy, but also has an attractive appearance, it is best to cut all the ingredients into equal pieces.

You need to stew vegetables over low heat so that they cook, but do not boil too much - then the dish will be more delicious. For cooking, you need to choose only young zucchini, which contain much more useful trace elements and vitamins.

Zucchini with potatoes - delicious and hearty dish, in which there are very few calories, in 100 grams only 56 Kcal. It is served as an independent snack for dinner or lunch. Here are several cooking options.

Zucchini with potatoes is a hearty and dietary dish

Ingredients

Vegetable oil 2 tbsp Onion 2 pieces) Tomatoes 4 pieces) Carrot 2 pieces) Potato 0 kilograms Zucchini 4 pieces)

  • Servings: 4
  • Cooking time: 1 minute

Stewed zucchini with potatoes and vegetables

Prepare the dish in a thick-bottomed saucepan or a special stewing dish. Stew vegetables under the lid so that the juice stays inside. The taste of the finished food greatly depends on this.

Cooking method:

  1. Dice the onion and grate the carrots. Fry vegetables in vegetable oil until golden brown, add zucchini, cut into bars. Fry until a crust appears.
  2. Dice the potatoes, add them to the vegetable stew and add a little water. Simmer the dish covered for 30 minutes.
  3. Cut the tomatoes into wedges, remove the peel and lay on top of the potatoes. Add your favorite spices, salt and pepper. Simmer for another 5 minutes.
  4. Serve the dish hot, decorate with finely chopped herbs.

The stew combines the taste of courgettes with eggplant well. You can add them to your dish for a spicy flavor.

Zucchini and potato ragout with chicken

Ingredients:

  • Zucchini - 2 pcs;
  • Potatoes - 500 gr;
  • Chicken - 500 gr;
  • Onions - 2 pcs;
  • Tomatoes - 2 pcs;
  • Carrots - 2 pcs;
  • Greens - a bunch;
  • Salt and spices to taste;
  • Bay leaf - 2 pcs;
  • Dried basil - 2 tsp

How to cook:

  1. Season chicken or drumsticks with salt, pepper and spices. Fry over a fire until golden brown.
  2. Dice the onion and grate the carrots. Add vegetables to meat and simmer for 5 minutes. Pour in ½ liter of water and simmer for another 15 minutes.
  3. Cut the potatoes into strips, put them in a saucepan with meat and cover with water to cover the vegetables. Simmer for 20 minutes over low heat.
  4. Cut the courgettes into cubes, the tomatoes into slices, distribute evenly over the potatoes and simmer until tender. At the end, season with herbs, grind with ground pepper.

Serve the dish to the table along with vegetable salad or pickles. You can add ground garlic to taste. Instead of tomatoes, use tomato paste or ketchup.

Summer vegetable stew with zucchini is quick and easy to prepare. And if you freeze the zucchini for future use, then the food can be made in winter. Do not deny yourself the pleasure, be sure to try tender stew with zucchini according to these recipes. You can stew vegetables not only in the oven, but also in a multicooker, which will greatly facilitate the cooking process. Watch a video selection with recipes.

In this recipe, I will tell and show you how to quickly and deliciously stew potatoes with zucchini and tomatoes. The dish turns out to be dietary and lean. And what I like the most is that it is self-sufficient. There is no need to separately cook the side dish and stew the zucchini, but threw everything together and got a ready-made dinner.

In the summer, when there are many homemade zucchini grown in open ground, you can change the ratio of courgettes and potatoes to two to one. In the meantime, they are purchased from me hothouse, then I took vegetables approximately the same. Tomato is optional. I always taste. It happens that the acid that tomatoes give is quite enough. But again, greenhouse tomatoes are more watery, so today I put in a spoonful of tomato.

Categories:
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Output: 3 servings

Required Ingredients:

  • Potatoes - 5 pcs. medium size
  • Zucchini - 1 pc.
  • Tomatoes - 2 pcs.
  • Green onions - 1 bunch.
  • Water - 1 glass
  • Carrots - 2 pcs.
  • Sunflower oil - 100 g
  • Salt, spices

Step-by-step cooking recipe

Let's get down to preparatory work. Thoroughly wash the vegetables, peel the green onions from the roots.

Cut the peeled potatoes into pieces a little obliquely.

Cut the courgettes in half and then into slices.

Fry the white part of the onion separately on sunflower oil and put it on a plate.

Cut the tomatoes into cubes. If you don't want them to feel in the finished dish, you can grind them with a blender.

Fry grated carrots in a deep frying pan, put slices of zucchini, potatoes and tomato cubes. Pour in a glass of water and simmer until tender.