Zucchini is an ingredient that can be prepared in a variety of ways and with the addition of all kinds of foods. This vegetable goes well with tomatoes, bell peppers, onions, carrots. And it is especially delicious to cook zucchini with potatoes.
Vegetable stew with zucchini and potatoes
For cooking you will need:
- zucchini - 2 pcs.;
- carrots - 2 pcs.;
- onions - 1-2 pcs.;
- sweet pepper - 1-2 pcs.;
- tomatoes - 4 pcs.;
- potatoes - 5-6 pcs.;
- garlic - 2-3 cloves;
- vegetable oil;
- salt, pepper - to taste.
Prepare your ingredients. Chop the onions. Grate the carrots with a coarse grater. Pour a small amount of vegetable oil into a preheated pan, add chopped onions, leave to fry slightly. Add carrots.
While the onions and carrots are fried, cut the potatoes into large pieces. Transfer it to a skillet. Cut the bell peppers into thin strips and add to the rest of the vegetables.
Peel the zucchini, remove the seeds, cut into small cubes and transfer to the pan. Cook the vegetables for fifteen minutes.
Cut the tomatoes into semicircles and add to the vegetables. Salt and pepper the stew. Pass the garlic through a press, add it to the stew. Stir the dish, reduce heat to low, cover the skillet and simmer for twenty minutes.
Potatoes with zucchini stewed in sour cream
This dish is considered an excellent hearty side dish.
For cooking you will need:
- potatoes - 600 g;
- zucchini - 600 g;
- tomatoes - 3 pcs.;
- sweet pepper - 1 pc.;
- onion - 1 pc.;
- garlic - 1 clove;
- sour cream - 150 g;
- flour - 100 g;
- greens - 1 bunch;
- salt, ground pepper - to taste;
- bay leaves - 1-2 pcs.;
- vegetable oil.
Peel the courgettes, wash, remove the seeds and cut them into cubes. If you take young zucchini, you do not need to remove the skin.
Chop the onion finely and sauté until golden brown in a saucepan. Add grated carrots and julienned peppers. Cook the vegetables for five minutes. Add the courgettes. Sprinkle them with flour. Leave to cook for ten minutes, stirring occasionally. When the zucchini is golden brown, transfer the pre-cut potatoes to a saucepan. Season with salt and pepper and stir gently.
Remove the skin from the tomatoes and cut them into cubes. Transfer to the rest of the vegetables. Add finely chopped garlic. Pour 200 ml of hot water into a saucepan, add bay leaf. Leave to simmer for ten to fifteen minutes.
When the vegetables are stewed until half cooked, add sour cream and chopped herbs. Cover the saucepan with a lid, heat low and let sit for ten minutes. Garnish with herbs before serving.
