vegetable dishes- an indispensable element in the diet of a healthy person. All of them are useful, the main thing is to learn how to cook vegetables correctly and tasty. The method of preparation is also important. If you give preference not to frying, but to stewing, then there will be more health benefits.
One of the most popular dietary summer meals- stewed zucchini with tomatoes. During the season, vegetables are inexpensive, grow in the same garden, and cook quickly. What more could you want to cook dinner for the whole family in half an hour?
Is it possible to add additional ingredients to the tomato-zucchini company: other vegetables, meat, sour cream, cream, cheese, offal. The neutral taste of zucchini allows you to make such combinations almost endless. And the result culinary experiments sure to be excellent.
Stewed zucchini with tomatoes - general principles of cooking
Simmering zucchini is pretty easy. Wash the vegetables thoroughly, cut into medium-sized cubes, quickly fry in vegetable oil, then add a little liquid (water, tomato sauce, cream, etc.) and bring to readiness in just twenty minutes. You can stew zucchini without any liquid at all, on its own juice, tightly covering it with a lid. If the zucchini is young, you can stew it whole, with seeds and skin. In old fruits, the skin must be peeled off, the core cut out and discarded.
Tomatoes for the dish should also be washed and chopped. For a more delicate texture, the skin can be removed from the tomatoes. To do this, the vegetable must be cut crosswise at the stem, then dipped in boiling water for thirty seconds, and then in ice water. The skin can be easily removed.
The preparation of other components also consists of cleansing and getting rid of unnecessary. Peel the skin from the carrots, remove the membranes and seeds from the pepper, remove the husks from the onion and garlic. Peel the chicken from the films, remove all the bones and cut into small pieces. Process the by-products in an appropriate way, cutting off all the veins, fat, and other unappetizing places.
The fat content of sour cream and cream, if they are used in the recipe, depends only on individual preferences and personal attitude to calorie content. Zucchini and tomatoes themselves are low in calories, so the extra fat won't hurt them, but it will improve the taste of the dish.
However, if you need to beat almost zero calories, this can be easily done by stewing vegetables with a drop of vegetable oil or without it at all. For example, in a multicooker.
Stewed zucchini with tomatoes "Diet Dream"
Mix of fresh seasonal vegetables will always help out the hostess, as it is prepared quickly and eaten instantly. The neutral taste of zucchini is emphasized by the aromatic sourness of tomatoes, the sweetness of young carrots, and fragrant bitterness. bell pepper, sharpness of garlic. Cooked according to this recipe, stewed zucchini with tomatoes will enliven a dryish chicken breast and will be good for any meat. The dish contains only 40 kcal per hundred grams - the dream of slimmer girls!
Ingredients:
Two small young zucchini;
Two fleshy tomatoes;
One medium bell pepper;
Young carrots of medium size;
Medium bulb;
Two cloves of garlic;
A bag of dried Italian herbs;
A spoonful of olive oil;
Fresh garden greens.
Cooking method:
Cut prepared zucchini into cubes.
Finely chop the onion.
Pepper cut into squares.
Remove the skin from the tomato and chop.
Coarsely grate the carrot.
Heat the oil, put the vegetables, fry over high heat.
After five minutes, cover the stew with a lid and simmer for fifteen minutes on the slowest fire.
If own juice not enough and the vegetables began to burn, pour half a glass of water.
Before completing the stew, salt the stew and add the dried Italian herbs. Cover with a lid and let it brew for five minutes.
Sprinkle with finely chopped parsley when serving.
Zucchini stewed with tomatoes in sour cream sauce
Fatty sour cream and flour make this version of stewed zucchini with tomatoes a little more high-calorie. But the taste of vegetables in sour cream is something incomparable. Tasty and healthy!
Ingredients:
Young thin-skinned squash;
Three tomatoes;
Two hundred grams of fatty fresh sour cream;
a spoonful of flour;
Two or three cloves of garlic;
Oil for the pan.
Cooking method
Slice the zucchini into thin slices.
Sprinkle with flour and fry in a hot (required!) frying pan.
Lay zucchini slices on paper towels to remove excess oil.
Cut tomatoes in any way.
Chop the garlic with a knife.
Return the zucchini to the pan, put the tomatoes on top, salt to taste, add a pinch or two of ground pepper (optional), chopped garlic and pour sour cream over everything.
If desired, vegetables can be laid out in layers.
Simmer for half an hour on the slowest fire.
When serving, you can sprinkle with seasonal herbs.
Braised zucchini with tomatoes and egg "Vegetable casserole"
original version stewed zucchini with tomatoes in the form of a casserole will appeal to even small children. So tasty and healthy dish can be made quickly for dinner.
Ingredients:
Young zucchini;
Two small bulbs;
Three tomatoes;
Four eggs;
Parsley;
Oil for the pan.
Cooking method:
Cut the zucchini into cubes.
Chop the onion.
Fry zucchini with onions in a hot pan. Five minutes is enough.
Tomatoes cut into medium-sized slices.
Put the tomatoes in the pan, mix and salt.
You can add a little semolina, but this is not necessary. Semolina will make the dish more satisfying.
Whisk the eggs.
Drain the eggs into the pan, cover with a lid and simmer over low heat for about ten minutes.
Braised zucchini with tomatoes and chicken in sour cream sauce
Tender, juicy, fragrant dish light and tasty at the same time. Braised zucchini with tomatoes and chicken is a great second dish that is suitable for both lunch and dinner.
Ingredients:
Medium young squash;
Half a kilo of chicken breast;
Bulgarian pepper;
Two tomatoes;
Medium bulb;
One carrot;
A glass of sour cream.
Cooking method:
Cut zucchini into thin strips.
Pepper cut into rings or half rings.
Chop the tomatoes in any way (cubes or circles).
Coarsely grate the carrots.
Cut the chicken breast into small pieces.
Fry the zucchini in a hot skillet.
After five minutes, add tomatoes, peppers, fry for another two to three minutes.
Separately fry carrots and onions.
Put the carrots, fry chicken fillet.
Combine all the ingredients of the dish, salt, add a pinch of pepper, mix.
Put sour cream, mix again, simmer under a tightly closed lid for about ten minutes.
Turn off the heat and let the vegetables and chicken brew for another ten minutes.
Stewed zucchini with tomatoes and chicken hearts "Creamy tenderness"
Delicate, delicious, hearty meal- stewed zucchini with tomatoes and chicken hearts. Cream sauce makes it just amazing.
Ingredients:
Half a kilo chicken hearts;
Medium young squash;
Two potatoes;
Medium bulb;
Meaty tomato;
One carrot;
A glass of cream;
A little flour;
Spices (pepper, lavrushka optional).
Cooking method:
Finely chop the onion and fry.
Cut the tomato.
Prepare the hearts by cutting off the ducts and fat.
Add the grated carrots to the onions and continue frying for another two minutes.
Add hearts to the pan, pepper, salt, mix, fry for another two minutes.
Transfer tomatoes to the pan, pour in a glass of water, cover tightly with a lid, simmer for forty minutes.
Cut potatoes into thin slices.
Chop the zucchini into cubes.
Add potato slices, a spoonful of flour (distributing it evenly) to the pan to the hearts and mix.
Pour in a glass of heavy cream and boil for five minutes.
Add zucchini, simmer over very low heat for fifteen minutes.
If desired, chop the garlic and mix it with chopped herbs.
Pour greens and garlic into the pan, turn off the heat and let the dish brew for ten to fifteen minutes.
Stewed zucchini with tomatoes "Appetizing mix"
An excellent option of stewed zucchini with tomatoes, herbs and eggplant is suitable for any meal. Low calorie, tasty and healthy!
Ingredients:
One medium zucchini;
large eggplant;
Medium Pepper;
Three tomatoes;
Medium bulb;
A whisper of dried herbs;
A little vegetable oil for the pan;
A tablespoon of red dry wine;
Ground pepper to taste;
A pinch of sugar.
Cooking method:
Cut the eggplant into cubes, add salt and leave for ten minutes so that the bitterness comes down with the juice.
Peel tomatoes, cut into cubes.
Squeeze the eggplant, wash and dry.
Heat the oil and fry the eggplant cubes in it (5 minutes).
Lay eggplant on paper towel to drain excess oil.
Cut the zucchini, fry in the same pan.
Lay out on a napkin.
Cut the pepper, also fry.
Fry the chopped onion for two minutes.
Mix all the vegetables in a separate bowl, salt, add sugar, pepper, dried herbs and tomatoes.
Pour in the red wine and simmer the stew for thirty minutes.
When serving, garnish with parsley or dill.
Zucchini stewed with tomatoes under a cheese coat
Another option for stewed zucchini with tomatoes involves the use of cheese and eggs. A wonderful cheese “coat” makes this dish very tasty and beautiful.
Ingredients:
Young thin-skinned squash;
Medium bulb;
Small carrots;
Three tomatoes;
Seventy grams of cheese;
A bag of dried herbs;
Garlic optional (one clove)
Ground chili (if spiciness is not needed, remove);
Pan oil.
Cooking method:
Cut the onion.
Grate carrots.
Tomatoes free from the skin and chop with a knife.
Grate the cheese finely.
Fry the onion until golden brown.
Add carrots, fry for two minutes.
Add tomatoes, fry for another two minutes.
Put the zucchini, salt, add dried herbs, pepper, mix and simmer under a tight covered lid for forty minutes.
If the vegetables burn, add a glass of water.
Beat the egg, pour it into the vegetables, mix, cover and simmer for another five minutes.
Turn off the fire, sprinkle the vegetables with grated cheese, close the lid and leave for five minutes to melt the cheese.
Braised zucchini with tomatoes and eggplant
Another option for stewed zucchini with tomatoes and eggplant is less calorie-free, since you do not need to pre-fry the vegetables. The taste of the dish will turn out natural, summer, very tender.
Ingredients:
Three medium-sized eggplants;
Two young medium zucchini;
Two fleshy tomatoes;
Medium bulb;
Two tablespoons of oil for the pan;
One carrot;
Two cloves of medium-sized garlic;
Favorite greens for decoration.
Cooking method:
Cut the eggplant and zucchini into cubes of the same size.
Chop the tomatoes.
Onion cut into rings.
Finely grate the carrots.
Fry the zucchini in hot oil.
Add eggplants to the pan, then tomatoes, carrots and onions, simmer over medium heat until cooked through for about half an hour.
Two minutes before turning off the heat, add chopped garlic under the lid.
Braised Zucchini with Tomatoes - Tricks and Useful Tips
- To refresh the taste of long-cooked stewed zucchini with tomatoes, you can use this technique. Whisk the eggs and pour them into the pan five minutes before serving. It will turn out like a new hot dish - delicious casserole! By the way, it is good and cold.
- If zucchini is stewed with vegetables containing a lot of liquid (eggplants, tomatoes), then a lot of juice is released. So that it evaporates faster, and the vegetables do not become boiled and softened, you need to stew the dish without opening the lid. If the stew is stewed with potatoes, which do not emit juice at all, then the vegetables should be covered with a lid. Otherwise, the potatoes will become dry and burnt.
- When stewing, vegetables should be stirred, but not often. Once every ten minutes is enough.
- The dish should be tasted for salt, if necessary, add salt, but without fanaticism. The same goes for pepper.
- When adding new ingredients, be sure to mix the contents of the pan.
- Garlic is a very tasty seasoning for zucchini with tomatoes. But it must be properly introduced into the dish. If you immediately add garlic, it will become soft and completely tasteless, boil soft and can even spoil the taste of the dish. Therefore, chopped garlic should be introduced at the end of cooking, literally in five minutes. So the vegetable will retain its sharpness and give the dish a wonderful fresh flavor.
Are you a vegetarian or just want to cook a delicious second, pay attention to our recipe. Today we will talk about how to cook stewed zucchini with tomatoes. Such a stew is prepared quickly enough and from available ingredients - these vegetables are inexpensive both in summer and winter, and the taste will delight you and your family. So be sure to include this recipe in your personal cookbook.
How to cook delicious stewed zucchini with tomatoes
For a large serving, take:
- 1 large or 2 small young zucchini;
- 2 ripe tomatoes;
- 1 pc. bell pepper, carrots and onions;
- a couple of cloves of garlic;
- herbs, salt, olive oil and other spices to taste.
Wash the zucchini, remove the peel and seeds. If the vegetable is young, then the tender skin can not be removed. Cut the pulp into cubes. Finely chop the onion and pepper, peel the tomatoes (for this, pour boiling water over the vegetable, the peel will be removed easily) and finely chop, and grate the carrots on a coarse grater. Put all the vegetables in a preheated pan with a little olive oil, fry first over medium heat, then reduce it. with tomatoes and peppers will be ready in 15, maximum 20 minutes. If the vegetables burn, pour some water into the pan. At the end of cooking, the dish should be salted and sprinkled with spices and pepper, and before serving, finely chopped herbs. By the way, 100 g of such a stew contains only 40 kcal, so even those who are on a diet can afford stewed zucchini with tomatoes and peppers. Of course, there are many options to prepare this dish, to make it more satisfying. You can add meat to it (best with vegetables chicken breast) or do it with delicious sauce. How exactly - see below.
with tomatoes and sour cream sauce
For a couple of servings you will need:
- 1 young zucchini;
- 3 tomatoes;
- 200 g of fat sour cream;
- a little flour for breading;
- a couple of cloves of garlic;
- frying oil and salt.
Wash the zucchini, peel and cut into slices 1 cm thick. Then roll them in flour and fry in vegetable oil until half cooked. It is very important that the pan where you cook the vegetable is heated to the limit - then the zucchini will fry very quickly and absorb the minimum amount of vegetable oil. Also, after cooking, they can be put on a plate covered with a paper towel - this will remove excess fat, which we do not need at all. After that, put the finished circles in a deep frying pan, add chopped tomatoes, salt, sprinkle with seasonings, pepper and squeezed garlic, and then pour sour cream. Vegetables can be laid out in several layers. After that, put the pan on a slow fire: after 30 minutes, the zucchini stewed with tomatoes will be ready. The dish should be served hot, sprinkled with fresh herbs if desired. Such an appetizing second meal, even without meat, will surely be appreciated by all members of your family.
In season vegetable expanse zucchini dishes sometimes play first fiddle on the tables of diligent housewives. Stewed zucchini with tomatoes helps to solve several issues. In the process of preparing food, a rich harvest is used and delicious hot food ripens for lunch or dinner. It takes quite a bit of time, and the products are all at hand.
Ingredients:
- zucchini - 2 pcs.;
- onion - 1-2 pcs.;
- tomatoes - 1-3 pcs.;
- carrots - 1 pc.;
- salt, spices - to taste;
- vegetable oil - 2 tbsp. l.
Cooking
Peel and wash zucchini, onions, carrots. Rinse the tomatoes.
Pour into a deep frying pan vegetable oil, warm it up. We spread the onion cut into pieces and grated carrots.
Fry for 4-5 minutes, stirring over medium heat.
Cut the zucchini into larger pieces. We use the pulp of young fruits or old ones, but without seeds. In the process of frying, it will become even more tender and pieces of seeds will spoil appearance and taste sensations.
Remove skin from tomatoes. You can blanch the vegetables or steam them in the microwave for a minute. Then the skin can be easily removed. Cut the tomatoes into small pieces.
Add salt and spices to the fried onions and carrots, mix.
Put the zucchini in the pan. Their number can be adjusted according to the size of the pan and the number of eaters.
Then we put in the tomatoes. Simmer everything together over medium heat for 10 minutes.
Stir, add black ground pepper. If desired, at this stage, you can put chopped parsley or dill. Simmer until the liquid has evaporated. 10-15 minutes will be enough.
There will be very little liquid in ready-made zucchini stewed with tomatoes.
Serve the food, spreading out on portioned plates or on a common dish. If desired, you can decorate with greenery.
Appetizing food from simple products will appeal to everyone who does not eat meat or fasting. But for meat eaters vegetable stew They make a great side dish or a light dinner.
After the notorious fritters, zucchini is one of the most popular summer dishes. We will take as a basis proven recipes for stewed zucchini with tomatoes and complete them in our own way with a variety of additives from vegetables and herbs so that bored vegetable stew once again become a family favorite.
Braised zucchini with tomatoes and garlic
Ingredients:
- large zucchini - 1 pc.;
- garlic cloves - 3 pcs.;
- sprig of fresh thyme;
- tomatoes - 670 g;
- purple onion - 110 g;
- sausage - 130 g;
- - 240 ml;
- smoked paprika- 1 teaspoon;
- olive oil - 15 ml.
Cooking
After heating some oil in a frying pan, use it to sauté the chopped purple onion. Add chopped garlic and thyme leaves to the onion frying, and after a couple of minutes put the chopped sausages. When the latter acquire a characteristic golden tint, pour the contents of the dishes with tomato sauce and wait for it to boil. We spread the zucchini and tomatoes, add paprika for flavor and simmer for another 15-17 minutes.
Stewed zucchini with tomatoes can also be made in a slow cooker, for this, first of all, fry the vegetables in the “Bake”, and after adding the liquid, go to “Stew” for half an hour.
Braised zucchini with mushrooms and tomatoes
Ingredients:
- corn - 4 cobs;
- butter - 45 ml;
- onions - 90 g;
- carrots - 120 g;
- celery stalk - 1 pc.;
- zucchini - 320 g;
- champignons - 270 g;
- tomatoes - 800 g;
- oregano leaves - 1/4 tbsp.
Cooking
We cut off the corn kernels, and boil the cobs for half an hour. On the butter sauté carrots with chopped celery stalks and onions. Add zucchini, mushrooms to the frying and simmer for another couple of minutes. Pour the vegetables with a glass of corn cob decoction, add tomatoes and corn kernels. After 7 minutes add chopped oregano and serve.
Ingredients:
Cooking
Before cooking stewed zucchini with tomatoes, rinse all vegetables, peel and cut into cubes of equal size. Salt the cubes of zucchini and eggplant and leave for half an hour, and then rinse.
Sauté the onion, coriander and garlic cloves in hot oil. Add prepared vegetables and laurel, reduce heat and cook stewed zucchini with tomatoes for half an hour. There should be plenty of juice from vegetables, but if it seems to you that there is not enough liquid, pour in a little vegetable broth or plain water.
Having prepared this simple dish, you will once again see how harmonious the flavor combination of zucchini with tomatoes and garlic is. Whole culinary process The recipe will take 30 or maybe 40 minutes maximum of your time. You will have to spend money on vegetables, a head of garlic, mayonnaise (you can use sour cream), herbs and salt.
Nothing easier to prepare than this recipe: stewed zucchini with tomatoes and garlic is unlikely to be found, and it will come in handy more than once, especially during the vegetable season.
Ingredients:
- zucchini - 1
- tomatoes - 3
- garlic - 1-2 cloves or sweat to taste,
- herbs and salt
- mayonnaise or sour cream.
How to put out
Wash vegetables and dry with a towel. Remove skin from zucchini
and cut it into circles, the thickness of which should not be more than 1 cm.
Cut the tomatoes either into thin circles or semicircles.
cook Sun-dried tomatoes at home using a microwave is fast.
Finely chop the peeled garlic cloves and herbs with a knife.
If there are frozen dill and parsley in the freezer, then they may well replace fresh herbs.
Spread half of the chopped zucchini evenly on the bottom of a glass microwave dish, lightly salt.
The next layer is tomatoes, sprinkle with garlic and herbs.
The third layer is mayonnaise,
evenly distributed over the surface.
After that, repeat all operations again: zucchini (salt),
tomatoes, garlic, herbs
and mayonnaise.
How to stew: a glass bowl, closing the lid, put in the microwave. At a power of 750 W, simmer for 15 to 20 minutes, depending on the total mass of the products. Check readiness with a thin wooden stick or an ordinary fork - zucchini should be easily pierced, be soft.
Stewed vegetables can be served as a separate second course or as a side dish, for example, with meat.
Replace mayonnaise with sour cream in the recipe, and it will become truly dietary.
Now, knowing how to cook stewed zucchini with tomatoes when young vegetables appear, you can easily, without spending a lot of time, cook a tasty and simple dish not at the hot stove.
