Stewed Zucchini with Potatoes
Description
Just a few steps—and you'll be able to delight your taste buds with a wonderful dish. Here is a classic recipe for zucchini stewed with vegetables. I always experiment while cooking, but only in terms of how I slice the vegetables. After a year of practice, I've realized that for such dishes it's best to cut the vegetables into larger pieces, as they lose their shape during stewing.
Instructions
- 1
Step 1
1. As the classic recipe for stewed zucchini with potatoes shows, the dish is easy to prepare and consists of simple ingredients.
- 2
Step 2
2. Slice the zucchini into rings, about half a centimeter thick.
- 3
Step 3
3. Slice the onion and carrot and add them to the frying pan. Sauté the vegetables in vegetable oil until golden brown.
- 4
Step 4
4. Meanwhile, prepare the potatoes. It's better to cut them into cubes - this way they won't overcook quickly during the stew preparation.
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Step 5
4. While the vegetables are frying, place the zucchini at the bottom of the pot.
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Step 6
5. You can layer it or mix everything together—it's up to your taste and preference.
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Step 7
6. Place the bell pepper on top and pour the sauce over everything. Then season with salt and pepper to taste, adding any preferred spices. Parsley and green onion go very well with stewed vegetables, so a few minutes before removing the dish from the heat, sprinkle the whole thing with fresh herbs.
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Step 8
7. Cook the zucchini with potatoes for no more than twenty-five minutes over low heat, stirring constantly. For this purpose, I use enamelled pots with thick bottoms. Before serving, you can also lightly sprinkle with parsley and black pepper.