Zucchini stew: A hearty one‑pot meal to please the whole family

Zucchini Stew is a simple one-pot dish and a great way to use up an overripe zucchini, which can be challenging to find a use for. Zucchini serves as the base of this dish, and it works phenomenally in this role.

Zucchini Stew is packed with aromatic additions, including fried sausage, stewed vegetables, and wild mushrooms. As the name suggests, it lacks cabbage, but the zucchini compensates for its absence and elevates the dish to a whole new level. You must try this recipe.

On the ingredients list for Zucchini Stew, you will find red czubryca, a spice mix originating from the Balkans whose composition can vary by region and culinary taste. The base of red czubryca is mountain savory, often accompanied by chili pepper, sweet pepper, black pepper, garlic, sugar, and salt. Additionally, red czubryca often includes rosemary, marjoram, basil, dried onion, and dried tomatoes. So, if you don't have red czubryca at home, you can easily make it by mixing your favorite spices.

When preparing Zucchini Stew, special attention should be paid to the zucchini, as it is the main ingredient. You don't need to peel or remove the center if you have young zucchinis. It's a bit different with overripe zucchinis. If the skin is hard, it is better to remove it, as well as the seed nests.

Ingredients:

                        
• 4 pounds zucchini
• 2 large onions
• 2 cloves garlic
• 7 ounces sausage
• 7 ounces pork neck
• some dried mushrooms
• 14 ounces tomatoes
• 1 large carrot
• 1 tablespoon red czubryca
• crushed pepper with coriander
• sugar and salt to taste
• parsley
• lard or canola oil for frying

Preparation:

                
1. Soak the mushrooms the day before.
2. Cut the sausage into slices and the pork neck into medium cubes. Heat the fat in a pot and fry the meat until browned.
3. Add the diced onion to the meat, and when it turns translucent, add finely chopped garlic. Stir and cover to let it gently stew.
4. Grate the carrot on a coarse grater, chop the soaked dried mushrooms, and dice the tomatoes (you can peel them beforehand).
5. Add the vegetables and mushrooms to the meat, stir, and cover. Stew on low heat.
6. Wash the zucchini and cut it into larger cubes, then add it to the other ingredients.
7. Season the contents of the pot with red czubryca, crushed pepper with coriander, salt, and sugar.
8. Stew everything until the meat is tender.
9. Serve the finished dish with freshly chopped parsley and some bread.