Here's the translation:
You won't believe this – some time ago, I wanted to whip up a quick meal. I wasn't in the mood for potatoes or pasta, and I didn't want to make anything complicated either. I took a stroll through the fridge and found a somewhat undecided zucchini that I had been moving around for a couple of days, some forgotten carrots at the bottom, an onion (because you can’t go without one), and I always buy more peppers than I need. The first time I tried making this stew, I chopped everything too small, the carrot turned to mush, and the zucchini... I added it too early, and it seemed to disappear. That's how it is; you learn from experience! Now I can make it "with my eyes closed," but I still play around with the order of the vegetables, depending on my mood or what I have at home. Anyway, what I like is that it’s easy to make, stress-free, and it turns out good every time as long as you don’t rush the cooking. Here’s how I do it, so we don’t have to gamble with the vegetables…
Oh, and I almost forgot: this recipe yields about 2-3 generous servings (let's say for two hungry people or three if you add a salad on the side). It’s not rocket science; it takes about 30-40 minutes total, including chopping, longer if you’re the type who "cuts to the line." Difficulty... well, you just need to know how to place the vegetables on the cutting board, not to forget them on the stove, and not to mess them up. That’s pretty much it.
I often find myself making this dish for a few simple reasons: first, it’s the kind of emergency stew you make when you don’t feel like anything complicated, but you also don’t want to dive into bread with margarine (not that I wouldn’t do that sometimes, but you know how it is). Plus, it’s cheap, and if your fridge is half empty, you’re still likely to have everything you need. Another thing – it works in any season; you don’t need any exotic vegetables. And what I really like is that you can juggle with whatever you have at home; you don’t have to stand with a shopping list like at the pharmacy. It’s easy to make; it doesn’t force you into anything, but if you rush and turn up the heat, it won’t turn out right.
As for what I put in this recipe, since someone once asked me how much of each ingredient to use, I’d say it’s by eye, but for 2-3 servings:
1 large onion (about 150g) – use it even if you don’t like onion, as it adds sweetness and cooks down, so you won’t taste anything sharp or unpleasant at the end.
1 medium zucchini (let’s say 300g) – the younger, the better; if it’s a bit old, peel it.
1 large carrot (150-200g) – the carrot gives that slightly crunchy texture; don’t cut it too thin, or it will become soft and lose all its flavor.
2 bell peppers (about 200g together; one red, one yellow if possible, for a cheerful color, but any peppers will do).
3 tablespoons of oil – I usually use sunflower oil, sometimes I go for olive oil, but not too much so it doesn’t overpower the taste.
A small can of tomato paste (70g – as it usually comes, but I don’t use the whole can if I want a lighter taste, so keep an eye on the sauce).
1 small bay leaf (one is enough; if you put in two… I don’t know, I feel like it covers everything).
Salt and pepper – to taste, as everyone has their preferences. I add salt at the end, so it doesn’t get too salty during cooking.
Fresh parsley – a small bunch, chopped and added on top at the end; I don’t use too much because I don’t want to taste only parsley.
And water – about half a cup (100ml), so everything doesn’t drown, but also doesn’t stick to the pot. If you have vegetable broth, that works too.
Here’s my method, after so many attempts and little accidents with burning or overcooked vegetables:
1. Wash and peel the vegetables – there’s no rush here; the carrot and zucchini give all the charm if you don’t chop them randomly. You can cut the onion however you like – rings, cubes; it depends on how I feel. I slice the carrot into fairly thick pieces so it doesn’t disappear while boiling. Cut the peppers into suitable pieces, neither too small nor too big. The zucchini… if it’s young, you can leave the skin on; if not, peel it. Cut into large cubes, about the size of a mouthful.
2. Heat the oil in a pot – I use one with a thick bottom, so nothing sticks. When the oil is warm (not hot enough to sizzle), add the onion. Don’t let it brown; just soften it a bit until you smell the sweet onion – about 2 minutes max, stirring gently.
3. Now add the peppers and carrot. Stir; at first, it seems like there are too many vegetables for your pot, but they will reduce. It’s important not to forget to stir often because if the carrot sticks to the bottom, it won’t taste good. About 5 minutes on medium heat, not too high, not too low.
4. Add the chopped zucchini and pour in the water. Lower the heat to low, allowing everything to simmer gently, covered, for about 15 minutes. I take a peek after 10 minutes; if I see there’s no water left and everything starts to stick, I add a bit more water. Don’t hesitate to stir from time to time – the zucchini will release some liquid, but if you boil it too hard, it turns to mush.
5. When you see the vegetables are cooked but not mushy, add the tomato paste, bay leaf, salt, and pepper. Stir gently so you don’t crush the vegetables. Let it simmer for about 5 minutes without a lid to reduce and thicken the sauce a bit.
6. Finally, turn off the heat and sprinkle chopped parsley on top. Cover with a lid and let it sit for about 5 minutes so all the flavors meld together. It seems like the tastes blend better this way.
Useful tips, variations, and how I like to serve it:
My number one tip – don’t throw all the vegetables into the pot at once! If you add the zucchini from the start, you’ll end up with a puree, not a stew. The carrot, too, if you cut it too thin, it becomes ghost-like, and you won't see it on your plate. Don’t overdo it with the bay leaf, and very importantly, don’t drown everything in water – we want a dish with some sauce, not soup.
As for salt, I don’t add much at the beginning; I prefer to taste at the end. Sometimes, if the zucchini is large, it releases water and dilutes the salt.
Substitutions and adaptations – for those with gluten intolerance, it’s naturally gluten-free; just be careful with store-bought tomato paste, as some contain wheat starch. You can use homemade tomato puree or blended and slightly cooked tomatoes if you don’t have tomato paste. The oil can be reduced or omitted for a lighter dish (steaming or sautéing in a little water, but it won’t have quite the same taste). You can also add other vegetables: sometimes I put in eggplant, peas, mushrooms, or green beans if I have them. But, just so you know, that’s already a different dish.
Variations – if you’re not fasting, you can grate some cheese on top or add a fried egg on the side; it really works. I like to add sweet paprika sometimes, as it gives color and a fuller flavor. For those who want it spicier, a pinch of chili flakes works wonders.
Serving ideas – it’s great warm with fresh bread (I usually tear it directly with my hands, I don’t bother slicing). It also pairs well with a tomato and onion salad or pickles. Some eat it cold; I can’t, as it seems sad to me, but I know people who prefer it the next day, taken out of the fridge. As for drinks... it goes well with cold water, but a light beer wouldn’t hurt. And if there are kids at the table, a cold fruit tea works too – it’s not like a restaurant, but it’s fine.
Frequently asked questions and answers, based on my own experience (because people always ask the same things):
1. Can I use other vegetables? Yes, definitely, but keep in mind the cooking times – if you add eggplant, put it in with the zucchini, and add mushrooms later so they don’t turn to water. Green beans and peas can go in with the carrot.
2. Is it good without oil? Yes, if you don’t want any oil, you can sauté the onion in a little water; it won’t taste the same, just won’t be as shiny and flavorful.
3. Can I use tomatoes instead of tomato paste? Absolutely, I use them when I have ripe tomatoes. However, you need to let them reduce well; otherwise, everything will be too liquid.
4. What can I do if it turns out too liquid? Let it simmer without a lid for another 5-10 minutes on low heat, stirring constantly. If there’s too much sauce, you can remove some before adding the tomato paste.
5. How do I prevent the vegetables from sticking to the bottom of the pot? Use low to medium heat, stir often, and use a pot with a thick bottom. I’ve had my share of sticking disasters in the beginning, especially if I added too little water. Now I always keep an eye on the pot; I don’t leave the kitchen without listening for sounds.
6. Can it be frozen? Yes, but when thawed, the zucchini gets mushy and turns into a bit of a “paste,” but the taste doesn’t disappear.
Nutritionally, you can’t complain if you don’t pour in oil by the bucket. A serving has under 200 calories, depending on how much oil and tomato paste you use (the raw vegetables together have about 130 kcal for 300-350g). It has almost zero saturated fats, minimal protein (max 4g per serving), about 25-30g of carbohydrates, all good ones from the vegetables. If you’re watching your diet, this is guilt-free food – filling, with fiber, vitamins; you don’t feel like you’re eating “diet food.” The zucchini is full of water and minerals, the carrot brings beta-carotene, and the onion and pepper contain vitamin C and good compounds for digestion. Gluten-free, sugar-free, automatically vegan – unless you add cheese when serving, of course.
For storage and reheating, it’s one of the gentlest dishes: it keeps well for 2-3 days in the fridge, well covered so it doesn’t absorb odors. In fact, I think it tastes better the next day; the flavors blend beautifully. I reheat it on low heat in a non-stick pan or in the microwave, with a splash of water if it’s dried out too much. Don’t let it boil again, as the vegetables will break apart. You can also eat it cold; it’s the kind of dish that doesn’t mind. If you want to freeze it, portion it out, but I repeat: upon thawing, the texture of the zucchini suffers, so if you’re not picky, it’s fine.
That’s how I usually make it – simple, straightforward, with whatever I find in the fridge. It never stays long on my plate; I usually make it when I don’t feel like anything else or want to eat something light without too much hassle.
You won't believe this – some time ago, I wanted to whip up a quick meal. I wasn't in the mood for potatoes or pasta, and I didn't want to make anything complicated either. I took a stroll through the fridge and found a somewhat undecided zucchini that I had been moving around for a couple of days, some forgotten carrots at the bottom, an onion (because you can’t go without one), and I always buy more peppers than I need. The first time I tried making this stew, I chopped everything too small, the carrot turned to mush, and the zucchini... I added it too early, and it seemed to disappear. That's how it is; you learn from experience! Now I can make it "with my eyes closed," but I still play around with the order of the vegetables, depending on my mood or what I have at home. Anyway, what I like is that it’s easy to make, stress-free, and it turns out good every time as long as you don’t rush the cooking. Here’s how I do it, so we don’t have to gamble with the vegetables…
Oh, and I almost forgot: this recipe yields about 2-3 generous servings (let's say for two hungry people or three if you add a salad on the side). It’s not rocket science; it takes about 30-40 minutes total, including chopping, longer if you’re the type who "cuts to the line." Difficulty... well, you just need to know how to place the vegetables on the cutting board, not to forget them on the stove, and not to mess them up. That’s pretty much it.
I often find myself making this dish for a few simple reasons: first, it’s the kind of emergency stew you make when you don’t feel like anything complicated, but you also don’t want to dive into bread with margarine (not that I wouldn’t do that sometimes, but you know how it is). Plus, it’s cheap, and if your fridge is half empty, you’re still likely to have everything you need. Another thing – it works in any season; you don’t need any exotic vegetables. And what I really like is that you can juggle with whatever you have at home; you don’t have to stand with a shopping list like at the pharmacy. It’s easy to make; it doesn’t force you into anything, but if you rush and turn up the heat, it won’t turn out right.
As for what I put in this recipe, since someone once asked me how much of each ingredient to use, I’d say it’s by eye, but for 2-3 servings:
1 large onion (about 150g) – use it even if you don’t like onion, as it adds sweetness and cooks down, so you won’t taste anything sharp or unpleasant at the end.
1 medium zucchini (let’s say 300g) – the younger, the better; if it’s a bit old, peel it.
1 large carrot (150-200g) – the carrot gives that slightly crunchy texture; don’t cut it too thin, or it will become soft and lose all its flavor.
2 bell peppers (about 200g together; one red, one yellow if possible, for a cheerful color, but any peppers will do).
3 tablespoons of oil – I usually use sunflower oil, sometimes I go for olive oil, but not too much so it doesn’t overpower the taste.
A small can of tomato paste (70g – as it usually comes, but I don’t use the whole can if I want a lighter taste, so keep an eye on the sauce).
1 small bay leaf (one is enough; if you put in two… I don’t know, I feel like it covers everything).
Salt and pepper – to taste, as everyone has their preferences. I add salt at the end, so it doesn’t get too salty during cooking.
Fresh parsley – a small bunch, chopped and added on top at the end; I don’t use too much because I don’t want to taste only parsley.
And water – about half a cup (100ml), so everything doesn’t drown, but also doesn’t stick to the pot. If you have vegetable broth, that works too.
Here’s my method, after so many attempts and little accidents with burning or overcooked vegetables:
1. Wash and peel the vegetables – there’s no rush here; the carrot and zucchini give all the charm if you don’t chop them randomly. You can cut the onion however you like – rings, cubes; it depends on how I feel. I slice the carrot into fairly thick pieces so it doesn’t disappear while boiling. Cut the peppers into suitable pieces, neither too small nor too big. The zucchini… if it’s young, you can leave the skin on; if not, peel it. Cut into large cubes, about the size of a mouthful.
2. Heat the oil in a pot – I use one with a thick bottom, so nothing sticks. When the oil is warm (not hot enough to sizzle), add the onion. Don’t let it brown; just soften it a bit until you smell the sweet onion – about 2 minutes max, stirring gently.
3. Now add the peppers and carrot. Stir; at first, it seems like there are too many vegetables for your pot, but they will reduce. It’s important not to forget to stir often because if the carrot sticks to the bottom, it won’t taste good. About 5 minutes on medium heat, not too high, not too low.
4. Add the chopped zucchini and pour in the water. Lower the heat to low, allowing everything to simmer gently, covered, for about 15 minutes. I take a peek after 10 minutes; if I see there’s no water left and everything starts to stick, I add a bit more water. Don’t hesitate to stir from time to time – the zucchini will release some liquid, but if you boil it too hard, it turns to mush.
5. When you see the vegetables are cooked but not mushy, add the tomato paste, bay leaf, salt, and pepper. Stir gently so you don’t crush the vegetables. Let it simmer for about 5 minutes without a lid to reduce and thicken the sauce a bit.
6. Finally, turn off the heat and sprinkle chopped parsley on top. Cover with a lid and let it sit for about 5 minutes so all the flavors meld together. It seems like the tastes blend better this way.
Useful tips, variations, and how I like to serve it:
My number one tip – don’t throw all the vegetables into the pot at once! If you add the zucchini from the start, you’ll end up with a puree, not a stew. The carrot, too, if you cut it too thin, it becomes ghost-like, and you won't see it on your plate. Don’t overdo it with the bay leaf, and very importantly, don’t drown everything in water – we want a dish with some sauce, not soup.
As for salt, I don’t add much at the beginning; I prefer to taste at the end. Sometimes, if the zucchini is large, it releases water and dilutes the salt.
Substitutions and adaptations – for those with gluten intolerance, it’s naturally gluten-free; just be careful with store-bought tomato paste, as some contain wheat starch. You can use homemade tomato puree or blended and slightly cooked tomatoes if you don’t have tomato paste. The oil can be reduced or omitted for a lighter dish (steaming or sautéing in a little water, but it won’t have quite the same taste). You can also add other vegetables: sometimes I put in eggplant, peas, mushrooms, or green beans if I have them. But, just so you know, that’s already a different dish.
Variations – if you’re not fasting, you can grate some cheese on top or add a fried egg on the side; it really works. I like to add sweet paprika sometimes, as it gives color and a fuller flavor. For those who want it spicier, a pinch of chili flakes works wonders.
Serving ideas – it’s great warm with fresh bread (I usually tear it directly with my hands, I don’t bother slicing). It also pairs well with a tomato and onion salad or pickles. Some eat it cold; I can’t, as it seems sad to me, but I know people who prefer it the next day, taken out of the fridge. As for drinks... it goes well with cold water, but a light beer wouldn’t hurt. And if there are kids at the table, a cold fruit tea works too – it’s not like a restaurant, but it’s fine.
Frequently asked questions and answers, based on my own experience (because people always ask the same things):
1. Can I use other vegetables? Yes, definitely, but keep in mind the cooking times – if you add eggplant, put it in with the zucchini, and add mushrooms later so they don’t turn to water. Green beans and peas can go in with the carrot.
2. Is it good without oil? Yes, if you don’t want any oil, you can sauté the onion in a little water; it won’t taste the same, just won’t be as shiny and flavorful.
3. Can I use tomatoes instead of tomato paste? Absolutely, I use them when I have ripe tomatoes. However, you need to let them reduce well; otherwise, everything will be too liquid.
4. What can I do if it turns out too liquid? Let it simmer without a lid for another 5-10 minutes on low heat, stirring constantly. If there’s too much sauce, you can remove some before adding the tomato paste.
5. How do I prevent the vegetables from sticking to the bottom of the pot? Use low to medium heat, stir often, and use a pot with a thick bottom. I’ve had my share of sticking disasters in the beginning, especially if I added too little water. Now I always keep an eye on the pot; I don’t leave the kitchen without listening for sounds.
6. Can it be frozen? Yes, but when thawed, the zucchini gets mushy and turns into a bit of a “paste,” but the taste doesn’t disappear.
Nutritionally, you can’t complain if you don’t pour in oil by the bucket. A serving has under 200 calories, depending on how much oil and tomato paste you use (the raw vegetables together have about 130 kcal for 300-350g). It has almost zero saturated fats, minimal protein (max 4g per serving), about 25-30g of carbohydrates, all good ones from the vegetables. If you’re watching your diet, this is guilt-free food – filling, with fiber, vitamins; you don’t feel like you’re eating “diet food.” The zucchini is full of water and minerals, the carrot brings beta-carotene, and the onion and pepper contain vitamin C and good compounds for digestion. Gluten-free, sugar-free, automatically vegan – unless you add cheese when serving, of course.
For storage and reheating, it’s one of the gentlest dishes: it keeps well for 2-3 days in the fridge, well covered so it doesn’t absorb odors. In fact, I think it tastes better the next day; the flavors blend beautifully. I reheat it on low heat in a non-stick pan or in the microwave, with a splash of water if it’s dried out too much. Don’t let it boil again, as the vegetables will break apart. You can also eat it cold; it’s the kind of dish that doesn’t mind. If you want to freeze it, portion it out, but I repeat: upon thawing, the texture of the zucchini suffers, so if you’re not picky, it’s fine.
That’s how I usually make it – simple, straightforward, with whatever I find in the fridge. It never stays long on my plate; I usually make it when I don’t feel like anything else or want to eat something light without too much hassle.
Ingredients
1 onion, 1 zucchini, 1 large carrot, 2 bell peppers, 1 can of tomato paste, 3 tablespoons of oil, 1 bay leaf, salt and pepper to taste, chopped fresh parsley