Embrace the taste of summer with this incredibly simple and wholesome Stewed Zucchini with Tomatoes and Peppers. This dish is a classic in many Eastern European kitchens, celebrated for its ability to turn a fresh garden harvest into a comforting and flavorful meal. It's a light yet satisfying vegetable ragout, perfect as a main course for a healthy lunch or as a versatile side dish. Naturally vegan and low in calories, it's a guilt-free pleasure that proves simple ingredients can create the most delicious results.
Stewed Zucchini with Tomatoes and Peppers
Ingredients for Stewed Zucchini with Tomatoes and Peppers
- 1 medium zucchini
- 3 tomatoes
- 2 red bell peppers
- 3 cloves of garlic
- 2 tsp red paprika flakes
- 1 tsp salt
- 1 tsp granulated sugar
How to Make Stewed Zucchini with Tomatoes and Peppers
Start with the tomatoes. Cut them into 2-4 pieces and remove the stem core. Place the roughly chopped tomatoes into a heavy-bottomed pot.
Choose red, juicy, and ripe tomatoes. You can also use overripe ones. For overripe vegetables, it’s best to remove the skin. This is easy to do: just submerge the tomatoes in boiling water for a minute, then immediately cool them in ice water. After this, the skin will peel off easily.
Cut the tomatoes into 2-4 pieces, removing the stem core
Clean the red bell peppers of seeds and rinse them under running water. Opt for red, sweet, and fleshy peppers, as their flavor and quantity greatly influence the dish.
Slice the peppers into strips or squares. Add the chopped peppers to the pot with the tomatoes.
Slice the pepper into strips or squares
Peel the zucchini with a vegetable peeler. Remove the seeds. Slice the zucchini into pieces about a centimeter thick and add them to the tomatoes and peppers.
Small, young zucchini with undeveloped seeds and tender skin do not need to be peeled; they can be cooked whole.
Slice the zucchini into pieces about a centimeter thick
Peel the garlic cloves, cut them in half, and add them to the other ingredients.
Peel the garlic cloves and cut them in half
Place the pot on the stove, add sugar and table salt, and cover it tightly. Cook the stewed zucchini with tomatoes and peppers over low heat for 35 minutes.
Cook on low heat for 35 minutes
Ten minutes before it’s done, add the sweet paprika flakes and stir. Cook for the final 10 minutes without the lid on low heat to allow some moisture to evaporate.
If you enjoy spicy food, add a pinch of ground red pepper at this stage.
If you like spicy food, add a pinch of ground red pepper
This vegetable stew is delicious both hot and cold! You can pack it in a small plastic container to take to work—it makes a complete vegetarian lunch with a slice of whole-grain bread.
Soy yogurt or soy sour cream are excellent accompaniments for the stewed zucchini with tomatoes and peppers.
This ragout can be eaten both hot and cold
And there you have it—a beautiful, vibrant bowl of Stewed Zucchini with Tomatoes and Peppers, ready to be enjoyed. This dish is a wonderful reminder that healthy eating can be both easy and delicious. Whether you serve it warm right off the stove or chilled as a refreshing lunch, its flavors are sure to delight. For a creamier texture, try adding a dollop of soy yogurt or sour cream. We hope this simple recipe becomes a new favorite in your kitchen, bringing a touch of rustic, wholesome goodness to your table.
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