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Courgette lecsó served with fresh vegetables
Fresh and light Hungarian courgette lecsó vegetable stew

Hungarian courgette lecsó

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
A lighter, summery version of the classic Lecsó. Since courgette cooks faster than peppers, timing is important. The goal is for the courgette not to cook into a mush, but to remain bite-sized whilst absorbing the flavour of the sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large frying pan or pot
  • Chopping board

Allergen Information

⚠️ None

Instructions

1 ✓

Slice the onion into half-moons, the peppers into strips, and dice the tomatoes and courgettes. If the courgette is old, remove the seedy centre.

Tip: The seedy inner part is spongy and releases a lot of water when cooking, which dilutes the sauce.
2 ✓

Sauté the onion in oil until translucent, then add the peppers and fry for a few minutes until they soften slightly.

Tip: We start with the harder vegetables so everything is ready at the same time.
3 ✓

Remove from heat, stir in the paprika and crushed garlic, then immediately add the tomatoes.

Tip: The tomato juice prevents the paprika from burning in the hot fat.
4 ✓

Return to the heat, add the courgette, season with salt and pepper. Cook under a lid for approx. 10-12 minutes until the courgette softens (but doesn't fall apart).

Tip: The salt causes the vegetables to release juice (osmosis), steaming them to perfection in this vapour.
5 ✓

Finally, remove the lid, boil off excess liquid if necessary, and sprinkle with parsley.

Tip: The thickness of the sauce is a matter of taste; boiling without a lid (reduction) thickens it.

Recipe FAQ

Why is it too watery?
Courgette is 95% water. If you don't want it to flood the stew, salt it beforehand a little, let stand, and pour off the juice, or fry on high heat without a lid.

Ingredients

  • 500 g Young courgettes
  • 2 whole Onions
  • 3 whole Yellow peppers (or Hungarian wax peppers)
  • 3 whole Tomatoes
  • 3 tbsp Oil or Fat
  • 2 cloves Garlic
  • 1 tsp Paprika
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh parsley