Zucchini Stew with Carrots and Onions

Name: Zucchini Stew with Carrots and Onions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Eastern European-inspired
Ingredients: 2 tbsp olive oil; 1 whole medium onion, chopped; 2 whole medium carrots, sliced; 700 g zucchini, cut into chunks; 2 whole ripe tomatoes, chopped; 2 whole garlic cloves, minced; 120 ml vegetable stock or water; 1/2 tsp fine salt; 1/4 tsp black pepper; 2 tbsp chopped parsley

A gently simmered vegetable stew of zucchini, carrots, onion and tomato.

By Savva LoginovUpdated October 2, 2026

Total 40 minMakes 4 servings

Jump to Recipe

This simple vegetable stew softens zucchini, carrots and onion with tomato and a little broth. Cut the vegetables into similar pieces so they cook evenly, and avoid stirring too often once the zucchini is in the pan; it should become tender without disappearing. The source’s seasoning is restrained, so salt and pepper are adjustable at the end. Serve it warm as a side or spoon it over rice for a light meal. Heat oil in a wide pot over medium heat. Add onion and carrots and cook 6 minutes, stirring occasionally. Stir in zucchini and garlic. Cook 3 minutes until lightly glossy. Add tomatoes, stock, salt and pepper. Bring to a gentle simmer, cover and cook 15 to 20 minutes, stirring once or twice.

How to tell when it is ready

Taste, adjust seasoning and scatter parsley over the stew.

Tips

Heat oil in a wide pot over medium heat.
Stir in zucchini and garlic.
Add tomatoes, stock, salt and pepper.
Uncover and cook a few minutes longer if there is excess liquid.

Troubleshooting

If stew is watery, simmer uncovered until excess liquid evaporates.
If vegetables soften too much, shorten the covered simmer next time.

Substitutions

Use canned chopped tomatoes in place of fresh.
Use water instead of stock and adjust salt.

Variations

Add a pinch of paprika.
Stir in chopped dill instead of parsley.

Serving suggestions

Serve alongside grilled fish.
Spoon over rice or buckwheat.
Add crusty bread.
Finish with sour cream.

Make ahead

Prepare components ahead and store safely. Refrigerate in a covered container for up to 3 days. Reheat gently on the stove.

Storage

Refrigerate in a covered container for up to 3 days. Reheat gently on the stove.

Food safety

Refrigerate cooked vegetables within 2 hours and reheat until steaming.

Frequently asked questions

Can I freeze zucchini stew?

You can freeze it for up to 2 months, though the zucchini will soften after thawing.

How should I store zucchini stew with carrots and onions?

Refrigerate in a covered container for up to 3 days. Reheat gently on the stove.

Serve alongside grilled fish. Refrigerate in a covered container for up to 3 days. Reheat gently on the stove.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Zucchini Stew with Carrots and Onions