Zucchini and Potato Stew

An easy vegetable dish for vegetarians and more! Sauce with zucchini and potatoes is a healthy, bright, incredibly tasty stew for a family dinner or holiday table. The sauce can be prepared with potatoes and served as a separate dish, or you can take just the zucchini and serve it with meat, pasta and fish.
cook time: 1h 30 min
Chloe Benton
Zucchini and Potato Stew

Nutrition Facts (per serving)

81
Calories
3g
Fat
13g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Ground black pepper to taste
Potato (or slightly larger than small size) 8 pc
Zucchini 1 pc
Parsley to taste
Vegetable oil 3 tbsp
bell pepper 2 pc
Tomato juice 1 cup

Recipe instructions

Step 1

Step 1
How to make sauce with zucchini and potatoes? Prepare all the products that are listed. If you take bell peppers of different colors, then the finished dish will turn out incredibly bright and appetizing.

Step 2

Step 2
Peel the potatoes. If you are using baby squash or zucchini, leave it as is. If the vegetable is more mature, then cut off the skin and remove the hard seeds. Cut the bell peppers in half and remove the core and seeds. Peel the onion and garlic. Wash all vegetables and dry with napkins.

Step 3

Step 3
Cut the potatoes into small cubes or cubes.

Step 4

Step 4
Grind the zucchini and peppers in the same way. In general, the method of cutting vegetables can be any at your discretion. Identically cut products will be cooked at the same time, and they will look more beautiful in the finished version.

Step 5

Step 5
Finely chop the onion and chop the garlic by hand with a knife. If desired, press a clove of garlic through a press.

Step 6

Step 6
Place all vegetables in a deep container. Salt and pepper to taste. Add your favorite spices; dry basil, Provençal herbs, smoked paprika, etc. work well. Mix everything thoroughly.

Step 7

Step 7
Place the first layer of potatoes into a baking dish or portioned pots. Lightly salt.

Step 8

Step 8
Next add the vegetables. Drizzle with a small amount of vegetable oil (I used 1 tablespoon of oil for one pot). Pour in tomato juice. Cover the pots with lids and place in the oven. Bake until all vegetables are cooked, about 1-1.5 hours. I put the molds in a cold oven and baked them at 200 degrees for about 1.5 hours.

Step 9

Step 9
Sprinkle the finished sauce with fresh herbs, cool slightly and serve!

Step 10

Step 10
Incredibly delicious as a stand-alone dish or in addition to pasta, meat and much more.

Additional rubrics

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