From assorted vegetables, you can cook many hearty, delicious dishes. They are especially relevant in the autumn, when the market has a huge selection of seasonal fruits. It turns out very delicious vegetable stew. Recipes with potatoes and zucchini, which always turn out successful, are published below.

Homemade vegetable stew with zucchini and potatoes

To prepare such a treat, it is better to take thick-walled dishes or a real cauldron. From the products to prepare: 2 medium onions, 7 potato tubers, ¼ part of a cabbage, salt, 3 each. sweet pepper and carrots, 2 large tomatoes, a small zucchini, a pinch of ground pepper mixture, suneli hop, curry.

  1. All vegetables are peeled. Onions and carrots are cut into small cubes. The ingredients are fried in a cauldron on any fat with curry and salt.
  2. Potatoes, zucchini and bell peppers are similarly cut.
  3. Together, the vegetables are fried for a couple of minutes.
  4. Next, the components are filled with half a glass of purified water and closed with a lid.
  5. When the potato is half ready, you can send shredded cabbage, remaining seasonings, salt and chopped tomatoes to the cauldron.
  6. Stew is stewed under the lid for another 10-12 minutes.

Served with fresh homemade bread.

Cooking Recipe

The more spices used, the richer the stew. If you can’t make a suitable seasoning composition yourself, you can take a ready-made mixture of aromatic herbs intended for vegetables (a couple of small spoons). Also taken: 5 potatoes, 3 small zucchini, onion, carrot, salt.

  1. All components are washed, cleaned and cut into cubes.
  2. In the program “Frying”, onions and carrots are cooked in oil for 3-4 minutes.
  3. Next, potato, zucchini, salt and seasoning are sent to the bowl. Together, the ingredients are cooked for a couple of minutes.
  4. It remains to turn on the "Extinguishing" mode, and simmer the food for 35 minutes.

Additional sauce to this juicy dish is not required.

Greek zucchini and potato stew

A dish with Greek notes will definitely include white wine and eggplant. Alcohol will need to take half a glass. In addition, it is used: 1 pc. carrots, eggplant, yellow peppers and onions, 4 potato tubers, 4 small zucchini, sea salt, a little sugar, olive oil, a pinch of oregano.

  1. All vegetables are washed, peeled, finely chopped.
  2. Each ingredient is lightly fried in olive oil with spices and salt.
  3. Prepared vegetables are laid out in a wide form, sprinkled with sugar and sprinkled with oil.
  4. It remains to evenly distribute white wine over them, and send the container to a hot oven for 50 minutes.

If the stew is dry during cooking, you can add a little broth or water to it.

Cooking Italian

This variant of stew cannot be prepared without using a mixture of Italian aromatic herbs. In addition to them, you need to prepare: 2 large potato tubers, medium zucchini, two carrots, sweet bell pepper, tomato, a couple of cloves of garlic, a couple of sprigs of fresh basil and parsley, half a pepper, salt, celery stalk, olive oil.

  1. Vegetables are peeled, washed thoroughly and cut into approximately equal slices, after which they are folded into a deep saucepan and poured with olive oil. Zucchini, peppers and potatoes can be chopped a little larger than the rest. If desired, basil, parsley, celery and garlic can be finely chopped with a blender so that they only give their taste and are not felt in it.
  2. First, the ingredients are salted and fried for a couple of minutes over medium heat.
  3. Then vegetables are poured with a small amount of water, finely chopped bitter pepper is sent to them, and the container is closed with a lid.
  4. The dish is stewed until the potatoes are ready.

About 15 minutes before the end of the stew, it is generously sprinkled with Italian herbs.

With the addition of cabbage

White cabbage will help not only improve the taste of stew, but also make the dish more affordable. The composition of the treat will include: large juicy tomato, zucchini, half a head of cabbage, 6 potatoes, onion, several cloves of garlic to taste, salt, 1 tbsp. clean drinking water, any fat for frying.

  1. Onions and garlic are finely chopped. Carrots are chopped into thin slices.
  2. These components are fried for 5-7 minutes in preheated fat.
  3. Potatoes and zucchini are cut into large pieces and set to fry. Together, the ingredients are cooked for another 8-10 minutes under a closed lid.
  4. The cabbage is finely chopped and carefully wrinkled with salt with your hands.
  5. When the zucchini softens, cabbage can be poured into the dishes for the preparing vegetables. The contents are poured with hot water, sprinkled with salt.
  6. It remains to add chopped tomato, free from the skin, to the stew and continue to stew the treat.
  7. The total cooking time is 55 minutes.

Serve stew to the table as a main course or as a side dish.

With zucchini, potatoes and eggplant

Fresh eggplant will add originality to the dish. The main thing is to pre-soak the vegetables in salted water to relieve them of bitterness. In addition to pre-prepared eggplants (4 pieces), it is taken: onion, sweet Bulgarian pepper, 2 pc. tomatoes and potatoes, salt, a small zucchini, a pinch of aromatic herbs.

  1. Any fat is added to the dishes with a thick bottom, warmed up and chopped onions are fried on it.
  2. Diced eggplant and zucchini are sent to the container. Mass sticks and sprinkles with seasonings.
  3. After a couple of minutes, cubes of potatoes and bell pepper, as well as slices of tomato without peel, are added to the dishes.
  4. A little oil is poured on top, stew with eggplant and potatoes is stewed for 50-55 minutes on low heat under a lid.

Served with chopped fresh herbs.

With tomatoes - a step by step recipe

Tomatoes are deliciously added to vegetable stew according to any recipe. These vegetables add richness to the dish. So that the peel does not come across in the finished treat, it must be removed immediately, dousing the tomatoes with boiling water. In addition to tomatoes (4 pieces), you will need to use: large onions, large zucchini, carrots, garlic to taste, 4 potato tubers, red sweet pepper, any spices, salt, olive oil.

  1. Carrots are rubbed on the largest grater, potatoes and onions are diced, and pepper is thin straws.
  2. Garlic is cut with a knife or passed through a press.
  3. Young zucchini can not be peeled and cut into cubes with seeds.
  4. Skinless tomatoes are cut in large slices.
  5. First, carrots and onions are flushed with warmed olive oil.
  6. Next in turn is added potato, pepper and zucchini. With each new vegetable, the mass is fried for a couple of minutes.
  7. After adding the tomatoes, the stew will cook for 25 minutes under a closed lid on the slowest fire. If the juice from the vegetables is not enough, you can add a little warm boiled water.

Ready stew before serving should be infused for 10-12 minutes.

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