Stewed zucchini with tomatoes and pepper

Stewed zucchini with tomatoes and pepper
Stewed zucchini with tomatoes and pepper

The plus of this vegetarian meal recipe is it can be a separate dish or garnish. At the same time, stewed zucchini is equally delicious both hot and cold.


  • 2 medium zucchinis;
  • 1 carrot;
  • 2 tomatoes;
  • 1 bell pepper;
  • 1 onion;
  • 2 garlic cloves;
  • 2 tbs. sunflower/olive oil;
  • 2 tbs. tomato paste;
  • salt and ground black pepper — to taste;
  • 1 bunch of dill and parsley.

How to cook stewed zucchini with tomatoes and pepper

  1. Wash all the vegetables. Peel the onion, garlic and carrots, zucchini. The seeds from the pepper need to be removed.
  2. Grease the pan with sunflower/olive oil. Reheat the pan, put the chopped onion and garlic passed through a garlic crusher to fry. After a couple of minutes, add sliced tomatoes and tomato paste. After a few minutes add pepper and carrot straws, and then zucchini cut into dices.
  3. Vegetables need to be constantly mixed. If they do not release enough liquid and start to burn, add a little water. Season with salt and pepper and cover the pan with a lid.
  4. Simmer for 5-7 minutes. At the end of cooking, add chopped fresh dill and parsley

Stewed zucchini with tomatoes and pepper recipe will be a good decision if you need to follow diet without meat.

This stewed zucchini recipe can be a nice garnish for roasted turkey or any other meat you prefer.

Enjoy your food!