QiMeal
Leczo z Cukinii
Leczo z Cukinii · ready in 57 min · 4 servings · 441 kcal per serving · easy · 11 ingredients
A Polish summer one-pot stew where zucchini stays gently firm, peppers turn sweet, and browned kiełbasa gives the tomato sauce its smoky backbone.
- Prep
- 18 min
- Cook
- 39 min
- Total
- 57 min
- Serves
- 4
- kcal
- 441
- Difficulty
- easy
Ingredients · 4 servings
- 800 gZucchini, diced
- 180 gRed bell pepper, sliced
- 180 gYellow bell pepper, sliced
- 150 gOnion, diced
- 500 gTomato, chopped
- 300 gKielbasa sausage, sliced
- 10 gGarlic, minced
- 200 gTomato puree
- 1 tspSalt
- ½ tspBlack pepper, ground
- 2 tbspSunflower oil
Equipment
stovetop, heavy pot, knife, cutting board, wooden spoon, bowl, lid, ladle, measuring spoons, serving bowl
Instructions
- Set Up
Gather and weigh all ingredients; set out a heavy pot, knife, cutting board, spoon, bowl, lid, ladle, and measuring spoons. · 10 min
What to look for: All ingredients and tools are ready on the work surface.
- Prepare Vegetables
Slice the kielbasa, dice the onion and zucchini, mince the garlic, slice the peppers, and chop the tomatoes into even pieces. · 8 min
What to look for: Vegetables are cut evenly and the kielbasa is in neat slices.
- Brown Kielbasa
Heat sunflower oil in a heavy pot, fry the sliced kielbasa for 5-6 minutes, then lift it to a bowl when lightly browned. · 6 min
When it is done: Kielbasa is steaming hot; if checked, the center reaches 63°C / 145°F.
- Fry Onion
Add the diced onion to the same pot and fry for 3 minutes, scraping up browned bits until the onion turns glossy. · 3 min
What to look for: Onion looks translucent and lightly coated in the sausage fat.
- Soften Peppers
Stir in garlic and sliced peppers, then fry for 4 minutes until the peppers brighten and begin to soften at the edges. · 4 min
What to look for: Peppers are glossy, vivid, and just starting to bend.
- Add Zucchini
Add diced zucchini and fry for 5 minutes, stirring gently so the pieces coat in the savory fat without collapsing. · 5 min
What to look for: Zucchini is glossy and beginning to soften, but still holds its shape.
- Build Sauce
Add chopped tomatoes and tomato puree, season with salt and black pepper, and stir until the sauce looks evenly red. · 3 min
What to look for: Tomato puree is fully mixed through the vegetables.
- Simmer Leczo
Return the kielbasa to the pot, lower the heat, cover partly, and simmer for 15-20 minutes until vegetables are tender. · 18 min
When it is done: Zucchini is tender but holds shape; kielbasa is hot throughout and at least 63°C / 145°F if checked.
- Serve Hot
Serve the leczo hot in bowls as a hearty Polish main, keeping the zucchini pieces intact for the best summer texture. · 2 min
What to look for: Each bowl has sausage, peppers, zucchini, and a glossy tomato sauce.
Nutrition (per serving)
| kcal | 441 |
|---|---|
| Protein | 16 g |
| Carbohydrates | 27 g |
| of which sugars | 17 g |
| Fat | 30 g |
| of which saturated | 8 g |
| Fibre | 7 g |
| Sodium | 1531 mg |
Nutri-ScoreA
Allergens
None of the 14 major allergens, per our data.
Ingredient substitutions
Red bell pepper
- Yellow bell pepper: Keeps the sweet pepper character, with a slightly different color.
Yellow bell pepper
- Red bell pepper: Keeps the dish authentic and sweet, though the color will be deeper.
Tomato
- Tomato puree: Use only if fresh tomatoes are unavailable; the sauce will be thicker.
Garlic
- Onion: Use only if garlic is unavailable; the dish will taste milder.
Tomato puree
- Tomato: Chop finely and simmer longer to reduce the extra liquid.
