Romanian Zucchini Stew
Romanian zucchini stew is a classic summer dish — tender zucchini cooked with onion, tomatoes, and garlic in a light sauce, fragrant with fresh dill. The dish is quick, vegetarian, ideal for fasting periods, and can be served with sour cream for a richer version or without for the fasting variant.
Servings
4
Prep
10 min
Cook
30 min
Total
40 min
🥘Ingredients
servings
Main ingredients
Finishing
✅Dietary Compatibility
Yield
approx. 4 servings
📦Storage
Refrigerator
Up to 3 days in a sealed container; if sour cream was added, consume within 24 hours
Freezer
Freezing not recommended — cooked zucchini becomes watery and mushy after thawing
🥗Nutrition Facts
Values per serving without sour cream (approx. 250 g); with sour cream approx. 220 kcal
Calories
160 kcal
Protein
3 g
Fat
9 g
Carbohydrates
17 g
Fiber
3 g
🍷Pairs Well With
💡Variations
Add 2 beaten eggs to the mixture in the last 3 minutes of cooking for a zucchini with eggs version — a classic in Romanian cooking.
Add 100 g uncooked rice together with the zucchini and 200 ml extra water for a more filling rice version.
Replace the zucchini with butternut squash in autumn, cut into cubes — it needs a little more cooking time but has a slightly sweet flavor and creamy texture.