Pan-Stewed Zucchini with Veggies and Rosemary

Bright, tasty, healthy and deliciously aromatic! Zucchini stewed with vegetables in a frying pan has its own twist — fresh rosemary. This dish will be an excellent addition to hot meat and fish dishes. And you can choose absolutely any companion vegetables according to your taste.
cook time: 30 min
Hazel Farrow
Pan-Stewed Zucchini with Veggies and Rosemary

Nutrition Facts (per serving)

46
Calories
3g
Fat
5g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Zucchini (Small size) 1 pc
Carrot 50 g
Bulb onions 40 g
Vegetable oil 1 tbsp
bell pepper 0.5 pc
Cherry tomatoes 12 pc
Fresh rosemary (Can be replaced with dry or a mixture of Italian and Provencal herbs) to taste

Recipe instructions

Step 1

Step 1
How to make stewed zucchini with vegetables in a frying pan? Wash all vegetables (except onions) under running water. Young zucchini does not need to be peeled, but it is better to remove ripe zucchini from seeds and skin. Cut young zucchini into half rings or large cubes. Ripe — cubes. Pour oil into a deep non-stick frying pan and place the zucchini there. Do not light the fire too much, because vegetables should be stewed, not fried.

Step 2

Step 2
Remove bell peppers from seeds and stacks and chop not too finely. For beauty, it is better to take red bell pepper. How to choose a frying pan and oil, read articles on these topics. You will find the links at the end of this recipe.

Step 3

Step 3
Peel the carrots and grate on a coarse grater. Peel the onion and finely chop it. This way the vegetables will be ready faster.

Step 4

Step 4
Cut cherry tomatoes in half. This way they won’t get lost in the finished dish. Moreover, you can cut tomatoes both vertically and horizontally. Depending on this, the cut pattern will change.

Step 5

Step 5
Add a few sprigs of fresh rosemary. Simmer the vegetables, covered, stirring occasionally, over medium heat for fifteen minutes until done with a slight crunch and about twenty-five minutes until fully cooked. The time may vary depending on the individual characteristics of your stove and the utensils used. Readiness is determined by testing. At the very end, the vegetables should be salted and large sprigs of rosemary should be removed. They taste bitter.

Additional rubrics

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