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Zucchini lecso served with fresh vegetables

Zucchini Lecso (Hungarian Vegetable Stew)

Zucchini Lecso is a lighter, healthier twist on the traditional Hungarian lecso, perfectly suited for a modern, vegetable-rich diet. The mild, neutral flavor of zucchini beautifully enhances the aromas of tomatoes and bell peppers. This dish is quick to prepare and is an ideal choice for the summer months when vegetables are fresh and flavorful. Prepare this lecso to enjoy the lighter side of Hungarian cuisine.

Prep Time 15 min
Preparation 20 min
Total 35 min
480 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Zucchini
⭕ 2 Onions
⭕ 3 Bell Peppers
⭕ 3 Tomatoes
⭕ 3 tbsp Olive Oil
⭕ 2 cloves Garlic
⭕ 1 tsp Hungarian Sweet Paprika
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 1 bunch Fresh Parsley

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    Preparation Steps

    1

    Wash the zucchini and cut it into medium-sized cubes.

    2

    Peel the onions and slice them into thin rings. Chop the bell peppers and tomatoes.

    3

    Heat the olive oil in a large skillet or pot over medium heat. Sauté the onions until translucent.

    4

    Add the garlic and bell peppers, and sauté for 5-7 minutes, or until slightly softened.

    5

    Sprinkle with Hungarian sweet paprika, then immediately add the tomatoes to prevent the paprika from burning.

    6

    Stir in the zucchini, cover the skillet, and simmer over medium heat for 10-15 minutes, or until the zucchini is tender.

    7

    Season with salt and pepper. Stir in the chopped fresh parsley just before serving.

    8

    Serve immediately with fresh bread or as a side dish.