Zucchini Paprikash with Tomatoes

This is a very appetizing vegetable dish inspired by the Hungarian dish paprikash. Zucchini with bell peppers and tomatoes is stewed with paprika and sour cream, but without meat. Juicy, slightly crispy vegetables in a creamy sauce can be a standalone dish or a side dish.

Servings: 4

Ingredients:

• Zucchini - 1 piece
• Bell pepper - 2 pieces
• Tomatoes - 2 pieces
• Onion - 1 piece
• Garlic - 2 cloves
• Sour cream - 200 g
• Wheat flour - 1 tablespoon
• Ground paprika - 1 tablespoon
• Fresh parsley - 3-5 sprigs
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Ground black pepper - to taste
• Fresh hot pepper, for serving (optional) - 3-5 g

Step-by-Step Recipe:

1. Prepare the ingredients. 

2. Chop the onion into cubes.

3. Sauté the onion in vegetable oil in a skillet until translucent (3 minutes over medium heat).

4. Chop the bell pepper into cubes.

5. Add paprika to the onions and mix well.

6. Add the bell pepper to the skillet and pour in 50 ml of water. Mix and simmer for 5-7 minutes on low heat.

7. Chop the zucchini into cubes.

8. Cut the tomatoes into large pieces.

9. Peel the garlic. Finely chop the garlic and parsley.

10. Add the zucchini to the skillet with onions and bell peppers, salt, and pepper. Simmer for 3-5 minutes.

11. Add the tomatoes and continue simmering for another 1-2 minutes.

12. Mix the sour cream with flour and 2 tablespoons of water.

13. Add the sour cream mixtureto the skillet, mix, and simmer for a couple more minutes.

14. Add the parsley and garlic to all the ingredients. If needed, add more salt and pepper. Simmer the vegetable stew in the creamy sauce for 1 minute, then turn off the heat.

The Zucchini Paprikash with Bell Peppers and Tomatoes is ready. If desired, add sliced hot pepper when serving. Enjoy your meal!