I recommend you to make today a side dish much loved by our family, a delicious grated summer squash stew recipe, which served with a little sour cream on top fits perfectly for example with fried breaded pork chops.

It is an easy summer, vegetarian recipe that can be served with fried eggs if you do not want to eat with meat, but in my opinion, it fits with meatballs better.

The most important question is what kind of squash will we make the recipe from? I usually make this recipe from summer squash, and more precisely from a variety similar to zucchini but pale green in some places called tatuma squash or Mexican squash.

Only Few Ingredients

Because I said it’s a simple recipe, we only need two main ingredients, namely summer squash, of which I need four pieces of small-medium size, in total about 1-1.2 kg, and a can of chopped tomatoes of 400 g.

Grated Summer Squash Stew Recipe-Four Summer Squash and One Can Chopped Tomatoes

And as an aromatic plant, we will add a handful of chopped green dill that fits perfectly with the summer squash.

Preparing the Ingredients

Because as is the name of the dish is grated summer squash stew recipe, we have to grate the squash. For this, I usually use to cut the heads of the squash first and then peel it with a vegetable peeler.

Grated Summer Squash Stew Recipe-Peeling the Summer Squash

If the pumpkins are more mature and have the seeds already formed, we will first remove them with a spoon. But because my pumpkins are very young and firm, there is no need, we just cut them in half.

Grated Summer Squash Stew Recipe-Peeled Summer Squash Cut in Two

We are going to pass them through the large grater and put them in a larger bowl.

Grated Summer Squash Stew Recipe-Grating the Peeled Summer Squash

How to Make the Grated Summer Squash Stew Recipe?

I’ll show you how simple it is! In a larger saucepan or a pot, heat 50 ml (3.5-4 tbsp) of sunflower oil and put all the grated squash in it.

Grated Summer Squash Stew Recipe-Frying Grated Summer Squash in the Pot

Mix with a wooden spoon, add 100 ml (1/2 cup) of warm water and leave to soak for about 3-4 minutes on medium heat.

Grated Summer Squash Stew Recipe-Simmering Grated Summer Squash With Water in the Pot

When we see that the zucchini has softened, we add the chopped tomatoes from the can, I put only half for the first time and the rest only towards the end.

Grated Summer Squash Stew Recipe-Pour Chopped Tomatoes Over the Simmering Summer Squash in the Pot

I added the chopped dill and seasoned with two tablespoons of sugar, one teaspoon of sea salt, a tablespoon of wine vinegar and two tablespoons of vegetable mix for soups.

Grated Summer Squash Stew Recipe-Pour Chopped Dill Over the Simmering Summer Squash in the Pot

Boil everything over medium to low heat for about 30 minutes and then add the rest of the canned tomatoes. Taste and if necessary you can add sea salt, according to everyone’s taste.

Grated Summer Squash Stew Recipe-Ready to Serve

Let it simmer for another five minutes over medium heat and ready, it can be served.

Serving

It can be served in different ways as a side dish, we prefer to eat it with a little sour cream on top and with the meat, this time with breaded pork chops. But it also goes with meatballs or even various chicken or pork roasts, or fried eggs.

Grated Summer Squash Stew Recipe-Served on Plate With Soured Cream With Beaded Pork Chops

I recommend you to try this recipe because it is delicious and if you want other side dish recipes, I recommend the following from our blog:

Grated Summer Squash Stew Recipe-Served on Plate With Soured Cream With Beaded Pork Chops

Don’t forget to follow us on our Facebook, Twitter, Instagram or Pinterest pages.

Grated Summer Squash Stew Recipe-Served on Plate With Soured Cream With Beaded Pork Chops

Grated Summer Squash Stew Recipe

Course: Side Dish, Stew
Cuisine: Hungarian, International, Romanian, Transylvanian
Diet: Kosher, Low Fat, Vegan
Keyword: grated summer squash stew, grated summer squash stew recipe, summer squash stew, summer squash stew recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 portions
Calories: 200kcal
Author: Timea
I recommend you to make today a side dish much loved by our family, a delicious grated summer squash stew recipe, which served with a little sour cream on top fits perfectly for example with fried breaded pork chops.
Print Recipe

Equipment

  • vegetable peeler
  • grater
  • larger saucepan

Ingredients

  • 1.2 kg summer squash (42 oz) tatuma or Mexican squash
  • 1 can chopped tomatoes 400 g
  • 3 tbsp dill chopped
  • 100 ml water (1/2 cup) warm
  • 2 tbsp sugar granulated
  • 1 teaspoon sea salt kosher
  • 1 tbsp vinegar wine vinegar
  • 2 teaspoons vegetable mix for soups
  • 50 ml sunflower oil (3.5-4 tbsp)

Instructions

  • 1.Cut the heads of the squash first and then peel it with a vegetable peeler.
    2.If the pumpkins are more mature and have the seeds already formed, we will first remove them with a spoon.  If not, just cut them in half.
    3. Pass them through the large grater and put them in a larger bowl.
  • 4.In a larger saucepan or a pot, heat the sunflower oil and put all the grated squash in it.
    5.Mix with a wooden spoon, add the warm water and leave to soak for about 3-4 minutes on medium heat.
    6.Add the chopped tomatoes from the can, I put only half for the first time and the rest only towards the end.
    7.Add the chopped dill and season with sugar, wine vinegar, sea salt and vegetable mix for soups.
    8.Boil everything over medium to low heat for about 30 minutes and then adds the rest of the canned tomatoes.
    9.Taste and if necessary you can add sea salt and let it simmer for another five minutes over medium heat.
  • 10.It can be served in different ways as a side dish, with a little sour cream on top and with breaded pork chops or meatballs.

Nutrition

Calories: 200kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 1303mg | Potassium: 979mg | Fiber: 4g | Sugar: 15g | Vitamin A: 743IU | Vitamin C: 61mg | Calcium: 77mg | Iron: 2mg