Stew with Zucchini

Zucchini Stew with Potatoes

Elevate your culinary experience with this hearty and wholesome Zucchini and Potato Stew. Bursting with vibrant vegetables, aromatic herbs, and a rich tomato base, this dish is a celebration of flavors and textures that will delight your taste buds.

Whether you’re looking for a comforting weeknight dinner or a dish to impress your guests, this recipe has got you covered. With a medley of zucchinis, potatoes, mushrooms, and carrots, every spoonful offers a harmonious blend of earthy, savory, and slightly tangy notes.


  • 2 medium zucchinis
  • 1 large carrot, grated
  • 1 onion, finely chopped
  • 300 grams of potatoes, diced
  • 150 grams of Champignon mushrooms, sliced
  • 2 tablespoons of tomato paste
  • 2 cloves of garlic, minced
  • Salt and ground pepper to taste
  • Sunflower oil for cooking
  • Fresh dill for garnish

Cooking Method:

  1. Heat a generous amount of sunflower oil in a large skillet or Dutch oven over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent and slightly golden.
  3. Add the diced potatoes and sliced mushrooms to the skillet. Continue to cook, stirring occasionally, until the potatoes start to brown slightly.
  4. Stir in the grated carrot and continue to cook for a few more minutes until the carrot softens.
  5. Add the minced garlic and tomato paste to the skillet. Stir well to evenly distribute the tomato paste and garlic.
  6. Now, gently fold in the diced zucchinis. Allow everything to simmer together for about 10-15 minutes, or until the vegetables are tender and cooked through.
  7. Season the stew with salt and ground pepper according to your taste. Adjust the seasoning as needed.
  8. Once everything is well cooked and seasoned, remove the skillet from the heat.
  9. To serve, ladle the zucchini and potato stew into bowls and garnish with fresh dill leaves.

Enjoy your delicious and nutritious zucchini and potato stew!