Zucchini stew: A hearty, aromatic twist on a classic dish

Zucchini stew is full of 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 takes the dish to a whole new level. You must try this recipe.

On the ingredients list for zucchini stew, you will find the traditional red Balkan spice mix. Its composition can vary by region and culinary taste. The base of the mix is mountain savoury, often accompanied by chilli pepper, sweet pepper, black pepper, garlic, sugar, and salt. Additionally, the mixture very often includes rosemary, marjoram, basil, dried onion, and dried tomatoes. So you can easily make it by mixing your favourite 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 the zucchini or remove the centre if you have young specimens. It's a bit different with zucchini, which is already overripe. If its skin is hard, it is better to eliminate it, like the seed nests.

Ingredients:

• 1.8 kg zucchini,
• 2 large onions,
• 2 cloves garlic,
• 200 g sausage,
• 200 g pork neck,
• some dried mushrooms,
• 400 g tomatoes,
• 1 large carrot,
• 1 tablespoon of Balkan spice mix,
• 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 it is browned.
3. Next, 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 Balkan spice mix, crushed pepper with coriander, salt, and sugar.
8. Stew everything until the meat is tender.
9. Serve the finished dish with freshly chopped parsley alongside some bread.