Zucchini and Cherry Tomato Stew

Great vegan stew with zucchini, cherry tomatoes and herbs

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Canola oil, 1 teaspoon
for frying
Onion, 1 medium unit
Garlic, 3 cloves
Cherry tomato, 15 units
Zucchini, 4 medium units
Parsley, 1/4 bunch
Coriander, 1/4 bunch
Mint, 1/4 bunch
Tomato paste, 2 tablespoons
Water, 1/2 cup
Chicken flavored soup powder, 1/4 flat teaspoon
without monosodium glutamate
Curry powder, 1 flat teaspoon
Paprika, 1 flat teaspoon
White pepper, 1 flat teaspoon
or black pepper
Ground ginger, 1/2 flat teaspoon


1. Heat the oil in a pot over medium heat, chop the onion and garlic and fry until golden.
2. Rinse and cut into quarters the cherry tomatoes and add to the pot.
3. Wash the zucchini and cut into circles, then each circle into quarters and add to the pot.
4. Chop the parsley, coriander and mint, add to the pot and mix a little.
5. Add the tomato paste to the water, mix and add to the pot.
6. Add the spices, lower the heat and cook until thick for about 30-45 minutes.
7. Bon appetite (:
Can serve as an appetizer or just to dip with challah.

Total time: ±1 hour

The spices in the recipe are according to personal taste. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 149 cal 40 cal
Proteins 5 g 1 g
Carbohydrates 32 g 9 g
Fat 3 g 1 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Tali Karacenti Recipe by Tali Karacenti
Zucchini and Cherry Tomato Stew
Fun to eat with a slice of challah