Recipe vegetable stew with zucchini and potatoes

For the preparation you will need:

- zucchini – 2 PCs.;
- carrots – 2 PCs.;
- onions – 1-2 PCs.;
- sweet pepper – 1-2 PCs.;
- tomatoes – 4 PCs.;
- potatoes – 5-6 PCs.;
- garlic – 2-3 cloves;
- vegetable oil;
- salt, pepper – to taste.

Prepare the ingredients. Grind onions. Grate the carrots using a coarse grater. On a heated pan pour a small amount of vegetable oil, pour chopped onions, leave a little obzharitsya. Add carrots.

While onions and carrots are roasted, cut in large chunks potatoes. Place it into a pan. Slice sweet pepper into thin strips, add to the other vegetables.

Peel the squash, remove the seeds, cut into small cubes and place in pan. Roast the vegetables for fifteen minutes.

Slice the tomatoes semicircles and add to vegetables. Add salt, pepper stew. Swipe through garlic press, add it to the stew. Stir the dish, reduce the heat to low, cover the pan and leave to stew for twenty minutes.

Potatoes with zucchini, stewed in sour cream

This dish is a great hearty side dish.

To prepare you need:

- potatoes 600 g;
- zucchini – 600 g;
- tomatoes – 3 PCs.;
- sweet pepper – 1 PC.;
- onion – 1 PC.;
- garlic – 1 clove;
- sour cream – 150 g;
- flour – 100 g;
- greens – 1 bunch;
- salt, pepper – to taste;
- Bay leaf – 1-2 PCs.;
- vegetable oil.

Clean the zucchini, wash, remove the seeds and cut them into cubes. If you take young zucchini, peel not want to remove.

Finely chop the onion and sauté it until Golden brown in a skillet. Add grated grated carrots and diced peppers. Fry the vegetables for five minutes. Add the courgettes. Sprinkle them with flour. Leave to obzhivatjsya for ten minutes, stirring occasionally. When the zucchini is Golden brown, place in a skillet pre-sliced potatoes. Add salt, pepper and gently mix the dish.

Remove the peel from tomatoes and cut them into cubes. Put the rest of the vegetables. Add the finely chopped garlic. Pour into a saucepan 200 ml of hot water, add the Bay leaf. Leave it to stew for ten or fifteen minutes.

When the vegetables extinguish until soft, add sour cream and chopped greens. Cover the saucepan with a lid, make a small fire and leave for ten minutes. Before serving, decorate the dish with greens.