It is rather difficult to imagine the cuisine of the Slavic peoples without zucchini. Appearing one of the first on the shelves of vegetable shops and in household plots, it gives the aroma of spring, allows you to nourish the body, tired after the winter, with vitamins. zucchini stewed with vegetables, step by step recipe with photos of which is presented to your attention - this is not only very tasty dish. It is useful both for children and for adults, and for those who lead the lifestyle inherent in most of us, and for those who are trying to strictly adhere to the principles of proper nutrition.
For those who are forced to follow a therapeutic diet, this is a real find. hearty and delicious zucchini diversify the diet, and at the same time help solve many health problems.
Few people know that this herbal annual was first eaten by the inhabitants of Mexico, belonging to the lower strata of society. Today this vegetable is one of the most popular. Despite the fact that in itself it is practically tasteless, properly cooked, in combination with the right spices, zucchini turns out to be very tasty, but it is even more useful.
This vegetable is often fried in circles and served with garlic and sauces, less commonly used for soups and stews. But in vain. During frying, it loses its benefits, it becomes not only harmful, but basically useless (unless you fry it over low heat using a minimum amount of fat and serve it exclusively without spices).
The main talent of zucchini is a positive effect on the digestive tract. This happens due to the content of a large amount of fiber, which works in the intestines like a brush. It is also worth noting the restoration of normal blood sugar levels, the cleansing of blood vessels, etc.
If the zucchini is stewed or boiled, it retains all its abilities, and due to the correct selection of additional ingredients, it also increases.
Be sure to try this recipe. There is no doubt that all members of your family will like it.
Recipe Information
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Nutritional value per 100 g:
- Calories: 67.50 kcal
- Fat: 4.82 g
- Proteins: 0.92 g
- Carbohydrates: 5.12 g
Ingredients:
- zucchini (preferably young) - 2 pcs;
- onion - 2 pcs;
- tomatoes - 2 pcs;
- sweet pepper - two pods;
- one carrot;
- black hammer. pepper;
- oil for frying;
- salt, herbs and favorite spices to taste.
How to cook stewed zucchini with vegetables
Peel vegetables. If the zucchini is young, the peel can not be removed, but then it must be washed with a stiff brush. Finely chop all ingredients. Be sure to remove the seeds from the pepper first.
Finely chop the onion.
Cut carrots into strips.
Zucchini - cubes, pepper - straws. Tomatoes are chopped arbitrarily, if they are not, you can use tomato paste.
First you need to fry the onion in a frying pan with the addition of a small amount of oil.
Then add carrots to it and also fry.
Lay out the pepper. Stew all vegetables under the lid until half cooked.
Add zucchini cubes, mix everything thoroughly, but do not cover with a lid. From now on, cook for 5-7 minutes.
It remains only to lay out the tomatoes and add spices.
Simmer for about 10 minutes over low heat.
Stewed zucchini with vegetables - delicious and healthy dish, ideal for children's and adult menus. They are cooked on the stove, in the oven or in a slow cooker, varying the range of ingredients used. Today's article presents an interesting selection of recipes for similar dishes.
For the preparation of stewed zucchini, it is desirable to use young thin-skinned fruits that have practically no seeds. Before starting the heat treatment, the selected specimens are washed, dried and cut into the desired pieces. Further, depending on the technology, they are fried in a pan or immediately begin to stew. To do this, zucchini is combined with onions, carrots and other vegetables, poured with a small amount of water or broth and simmered over minimal heat.
If the dish contains meat components, they are cooked separately and only after that they are combined with the rest of the ingredients. This is due to the fact that beef and pork need a longer heat treatment than vegetables. Some recipes call for wine, cream, yogurt, or sour cream. All these additives enhance the taste of the final dish and give it a certain amount of piquancy.
Classic variant
Stewed zucchini with vegetables, made according to the technology described below, will be an excellent addition to meat or poultry. Thanks to simple composition, this dish can be offered not only to adults, but also to small family members. To prepare it you will need:
- A couple of medium sized zucchini.
- Small carrot.
- A couple of bulbs.
- 3 ripe tomatoes.
- A bunch of dill and cilantro.
- 3 cloves of garlic.
- Salt, vegetable oil and spices.
Before stewing zucchini with vegetables, you need to prepare all the ingredients. They are washed, if necessary, peeled and crushed. Then, grated carrots and onion half rings are laid out in a heated oiled stewpan. All this is lightly fried. Literally a few minutes later, grated tomatoes are added to the browned vegetables and stewed all together until the liquid has almost completely evaporated. Then diced zucchini, salt and spices are sent there. The saucepan is covered with a lid and left on the smallest fire. After a quarter of an hour, chopped greens and crushed garlic are laid out in the finished dish. Everything is mixed well, warmed up and after a couple of minutes removed from the burner.
Variant with mushrooms
This dish can be considered one of the most striking examples of a successful combination of products. It turns out not only tasty, but also surprisingly useful. It is also important that such zucchini with vegetables are low in calories. Therefore, they can be safely offered even to those who adhere to a strict diet. To prepare a lean dinner you will need:
- 300 grams of champignons.
- Half a kilo of zucchini (preferably young).
- 150 grams of onion.
- Vegetable oil, salt and curry.
In a frying pan greased with vegetable fat, fry the chopped onion and add zucchini cubes to it. As soon as the vegetables become soft, large plates of mushrooms are sent to them and everything is cooked together until the liquid is completely evaporated. The finished dishes are seasoned with salt and spices, heated for a couple of minutes and removed from the stove. Before serving, it is decorated with sprigs of fresh herbs.
Variant with green peas
This recipe for stewed zucchini with vegetables involves the use of a slow cooker. This allows you to significantly simplify the process and minimize the effort expended. To prepare such a dish you will need:
- 3 zucchini (preferably thin-skinned)
- A glass of green peas.
- 150 milliliters of 15% sour cream.
- Onion bulb.
- A glass of string beans.
- A couple of cloves of garlic.
- Vegetable oil, salt, herbs and dried herbs.
Put the chopped onion into the oiled bowl of the multicooker and lightly fry it. As soon as it becomes transparent, circles of zucchini are added to it and continue to cook, without being lazy to periodically mix the ingredients. After a few minutes, the device is loaded into the tank and green pea. Prepare zucchini with vegetables in a slow cooker operating in the “Stew” mode. After seven minutes, a mixture of sour cream, salt, herbs and chopped garlic is added to the future dish. After that, the device is covered with a lid and wait for about a quarter of an hour.
Option with cabbage
According to the method described below, an incredibly tasty and fragrant vegetable stew with zucchini is obtained. It consists of simple and very healthy ingredients, therefore optimally suited for both adults and baby food. To prepare this dish you will need:
- Young thin-skinned marrow.
- Large eggplant.
- 300 grams of white cabbage.
- Medium carrot.
- A couple of ripe tomatoes.
- Small bulb.
- A couple of cloves of garlic.
- Full large spoonful of tomato paste.
- A couple of black peppercorns.
- Salt, vegetable oil and fresh herbs.
Before vegetables, they are washed, if necessary, freed from the peel and chopped. Then, in an oiled, well-heated frying pan, lay onion half rings and slices of garlic. All this is fried for several minutes. As soon as the vegetables are lightly browned, carrot circles and eggplant cubes are added to them.
A few minutes later, chopped cabbage and chopped zucchini are sent to the pan. The dishes are covered with a lid and left on low heat. Shortly before the completion of the heat treatment, tomato slices, tomato paste, salt and spices are added to the almost ready dish. Everything is stewed together until the vegetables are soft, and then decorated with fresh herbs and served at the dinner table.
Variant with potatoes
This recipe for stewed zucchini with vegetables is interesting in that it involves the use of an oven. Thanks to this, the cooked dish is unusually juicy and aromatic. To make simple and satisfying vegetable dish, you will need:
- Young zucchini.
- 5 potatoes.
- 3 tomatoes.
- Medium eggplant.
- Salt and vegetable oil.
Washed vegetables, if necessary, are peeled, cut into not too large pieces and laid out in a heat-resistant form, greased with vegetable fat. Salt and any aromatic spices are also sent there. Cook zucchini with vegetables in the oven, heated to medium temperature, until all ingredients are soft. The average duration of heat treatment does not exceed twenty-five minutes.
Variant with cauliflower
This fragrant and very tasty dish will surely be appreciated by those who adhere to a healthy lifestyle. It consists of a large number of vegetables and contains a minimum amount of fat. To prepare stewed zucchini with vegetables and cauliflower, you will need:
- For a medium carrot and onion.
- A couple of young zucchini.
- A fork of cauliflower.
- A couple of ripe tomatoes.
- 50 ml of water.
- A couple of cloves of garlic.
- 20 ml natural lemon juice.
- Salt, herbs and spices.
Washed cabbage inflorescences are boiled in salted water with the addition of lemon juice, and then thrown into a colander. Shredded zucchini, onions and carrots are fried separately. Then all this is salted, sprinkled with spices, poured with water and stewed for ten minutes. In an almost ready dish, add boiled cauliflower, chopped garlic and grated tomatoes. All this is warmed up for a short time under the lid, removed from the stove and decorated with fresh herbs.
Option with sour cream
This dish is sure to please even those who are not too fond of vegetable stews. It is stewed in sour cream sauce which gives it a special taste and delicate aroma. To prepare such a dinner, you will need:
- Half a kilo of zucchini.
- Ripe tomato.
- Sweet bell pepper.
- 100 ml sour cream.
- A couple of cloves of garlic.
- Salt, vegetable oil, oregano and dill.
Washed, dried and chopped zucchini are fried in heated vegetable fat. As soon as they are browned, tomato slices and strips are added to them. bell pepper. Five minutes later, the vegetables are poured with a sauce consisting of sour cream, salt, herbs and crushed garlic. Mix everything well, cover with a lid and simmer until the vegetables are ready.
Chicken variant
This hearty and tasty dish is ideal for a family dinner. It is prepared from simple and readily available components that do not require long-term heat treatment. To stew zucchini with chicken and vegetables, you will need:
- A glass of frozen corn.
- Half a kilo of chicken.
- Tablespoon of sesame oil.
- 700 grams of zucchini.
- 4 cloves of garlic.
- Salt, herbs, spices and sunflower oil.
Washed and dried meat is cut into medium-sized pieces and fried in heated vegetable fat. The browned chicken is salted, sprinkled with seasonings and put aside.
In a separate frying pan, greased with sesame oil, fry slices of zucchini and thawed corn. Then all this is combined with chicken meat, pour a small amount of water, season with chopped garlic and simmer under the lid for about twenty minutes.
One of the main advantages of stewed vegetables is the speed of cooking, which, of course, minimizes the destruction of nutrients. In addition, stewed vegetables are a huge opportunity for culinary creativity. To prepare them, you can use any ingredients that come to your hand: potatoes, cabbage, tomatoes, eggplant, carrots, onions and, of course, the “nail” of our article is a healthy zucchini.
Stewed zucchini - general principles and methods of preparation
Zucchini is dietary product nutrition. They are healthy, satisfying due to the presence of fiber and low-calorie (only 24 kcal per hundred gr.). Some people mistakenly believe that zucchini is a rather simple and insipid vegetable that doesn’t stand out in any way, so they don’t include it in the diet, but in vain! After all, it contains a huge amount of essential trace elements and easily digestible fiber, which helps our digestion work in the right mode. Moreover, zucchini is able to absorb the aroma and taste of the ingredients surrounding it. This quality helps it “dissolve”, but at the same time give the dish a full and rich taste.
The classic stewing of products is carried out with the addition of water or broth (meat, vegetable), however, due to the fact that the zucchini itself releases a sufficient amount of juice during the heat treatment process, it is not necessary to “dilute” it with liquid. Most often, zucchini is stewed separately from the rest of the ingredients, because they cook very quickly, unlike the same potatoes, beets or carrots. And a few minutes before cooking, all the ingredients of the dish are mixed and stewed over low heat so that each ingredient is soaked properly.
Stewed zucchini - food preparation
Before stewing zucchini and other vegetables, we thoroughly wash them, peel them from the skin, seeds and other unnecessary elements, cut them into approximately equal pieces so that the dish ends up not only useful, but also attractive, and act according to the recipe. We also note that any vegetables should be cleaned just before cooking, and meat (if you add it) is better to boil or fry in advance in a separate form.
Braised zucchini - best recipes
Recipe 1: Stewed Zucchini with Yogurt
You are not mistaken, and your eyes do not deceive you. We will stew zucchini with yogurt - natural and without any additives. Please note that we select only dairy (young) zucchini for this dish with a thin skin and without seeds.
Ingredients:
- 500 gr. zucchini
- 200-250 gr. natural yogurt
- mustard seeds - two tea liters.
- salt to taste
Cooking method:
We wash the zucchini, it is not necessary to peel the skin (if the vegetable is young, not overripe), although this is a purely individual matter. Cut it into thin slices (or cubes) and send it to the pan. Stew vegetables, lightly salting, for ten to fifteen minutes. Next, mix the yogurt with the seeds and pour over the zucchini. Simmer for a couple more minutes and serve. The dish, thanks to yogurt and mustard seeds, will have a very original taste. Especially the recipe is useful for those people who follow a strict diet.
Recipe 2: Stewed Zucchini with Tomatoes and Cheese
The zucchini in this dish literally absorb the aroma of cheese and smoked chicken and turn out just great thanks to the successful combination of all the ingredients. Feel free to experiment with other vegetables, for example, adding potatoes, cauliflower, etc.
Ingredients:
- 800 gr. zucchini
- two large tomatoes
— smoked breast
- one pack of melted cheese
- onion
- herbs, spices, salt
Cooking method:
We wash the zucchini, cut into cubes, put them to stew in own juice, lightly salted. In the meantime, overcook the onion in a pan, free the tomatoes from the skin, scald with boiling water, chop and add to the fried onion. Also add chopped chicken. We pass everything until the tomato is ready. Cheese cut into small cubes. Dip the vegetables in the half-cooked zucchini, dip the cheese and mix everything well. Simmer for another 5-7 minutes and turn off the stove. Serve the dish, sprinkling it with herbs.
Recipe 3: Stewed zucchini in sour cream
Ripe zucchini combined with vegetables in sour cream sauce is both light and hearty meal, which in no way harm your figure. An excellent side dish for any meat. We advise you to adopt.
Ingredients:
- zucchini 1.5 kg
- four bell peppers
- two large tomatoes
- three cloves of garlic
- 250 gr. sour cream (up to 15% fat content)
- greenery
- to taste spices, pepper, salt
- vegetable oil for frying
Cooking method:
Peppers are cleaned of seeds, cut into cubes and put in a heated pan. Fry them in any vegetable oil for about 3, 5 minutes. We wash the zucchini, peel, if they are old, cut into cubes and add them to the peppers. Fry the vegetables together over high heat for ten minutes. At this time, we remove the skin from the tomatoes, also cut them and send them to the vegetables in the pan. Stir and continue to fry for another 2-3 minutes. Sprinkle with pepper, spices, herbs, salt, pour sour cream, close the lid, reduce the heat and simmer the zucchini with vegetables and sour cream until tender (about 10-12 minutes). Do not rush to remove ready-made stewed vegetables from the stove after turning off, so they will soak in the sauce and become even tastier.
Recipe 4: Braised Zucchini with Egg
Another cooking option healthy zucchini with vegetables. Only this time we will add one egg and a little milk to the dish for a spicy taste. Zucchini prepared in this way are very beautiful and appetizing.
Ingredients:
- 500 gr. young zucchini
- one carrot
- one medium onion
- one tomato
- one egg
- three tablespoons of milk
- to taste: herbs, garlic, spices
- vegetable oil
Cooking method:
Onions and carrots are peeled and cut (onions - finely, and carrots - thin slices). Fry the vegetables with a little oil. Finely chop the tomato (it is better to remove the skin from it first), beat the egg with a pinch of salt with a mixer, then add milk to it and beat again a little. We send zucchini, cut into cubes, into overcooked carrots, we also send a tomato and a beaten egg with milk there. We close the lid, simmer the vegetables for 7-10 minutes, then open the lid, throw in spices, garlic, etc., simmer until the liquid evaporates. Sprinkle the finished dish with finely chopped herbs.
- For stewing, it is more advisable to use young milk zucchini, they do not need to be peeled, in which the highest concentration of nutrients is concentrated. In addition, such vegetables will not “turn sour” during the stewing process;
- If you are using old zucchini, then it is best to cut them into large cubes (about 2 cm);
- Stewed zucchini in its own juice can be “diluted” a little with good red wine or beer. An interesting combination that can be treated with caution. But the reviews about such an unusual approach are very worthy;
- For density, flour can be added to stewed zucchini. This is done as follows: add flour to one-fourth cup of cold water (the amount depends on how thick you want to achieve), stir until a homogeneous mass is formed and, stirring, pour the liquid into the stewed vegetables a few minutes before readiness. By the way, milk can be used instead of cold water.
The main advantage of the "" recipe is the speed of its preparation, which naturally reduces the thermal effect on vegetables and thereby retains more useful substances in them. In addition, stewing vegetables gives a huge scope for culinary creativity. Indeed, in the process of cooking for zucchini, you can add any ingredients that are at hand: tomatoes, potatoes, onions, carrots, Bell pepper… So stewed zucchini is healthy and tasty at the same time!
Some people think that zucchini are bland and unpretentious vegetables, and often do not include them in their diet. But in vain! These vegetables contain easily digestible fiber and trace elements that contribute to proper digestion. Another important fact is the low "Stewed zucchini" calories. Also, zucchini is a way to "absorb" the taste and aroma of products that complement them, but at the same time saturate the dish with its own flavor, giving it a final accent.
Usually, stewing zucchini is done with the addition of meat or vegetable broth or on the water; however, these vegetables do not need to be "thinned", as the zucchini is watery in and of itself and, at elevated temperatures, release enough of their own juice to cook them. Often, zucchini is stewed separately from other ingredients (for example, the same carrots or potatoes) or laid at the very end, since they cook faster. And a few minutes before the dish is ready, the ingredients are mixed and stewed over low heat for a little more so that they are properly saturated with each other's aromas; for example, during cooking.
How to prepare zucchini for stewing
Before you start stewing zucchini, they, like other vegetables, must be washed well, peeled (only young zucchini with a delicate skin are not peeled) and seeds and cut into convenient pieces of approximately the same size so that the finished dish as a result turns out not only tasty, but also appetizing, attractive. It is better to prepare zucchini immediately before cooking so that they do not become weathered. And if meat is supposed to be added to them, then it must be fried or boiled in advance, depending on the recipe.
"Stewed zucchini" recipe with yogurt
Some may be surprised that this fermented milk product is used to stew zucchini. Yogurt will make the dish more tender, with a pleasant, unexpected unusual flavor. For the recipe, only young zucchini without seeds and with a thin peel are selected. On average, for 0.5 kg of zucchini is taken:- 200 ml natural unsweetened yogurt (or kefir),
- 2 tsp mustard seeds,
- salt to taste,
- greenery.
Washed zucchini are cut into small cubes or thin slices and transferred to a saucepan. Vegetables are stewed for 10-15 minutes over moderate heat, salting them. Then yogurt and mustard seeds are added to the zucchini, with which the dish will acquire an original taste. Extinguishing continues for another 8-10 minutes. And in the end, already removing from the fire, chopped greens are poured. Especially this dish, like vegetables, will appeal to those who count the calories of foods and prefer only wholesome food.
Recipe " Braised zucchini with tomatoes»
During processing, zucchini is literally saturated with the aroma of smoked chicken and cheese, which is also added with other ingredients, and as a result, the dish turns out to be just delicious thanks to such a well-composed combination. You can safely add other vegetables: cauliflower or sweet peppers. The products needed for the recipe are as follows:- 0.8 kg of zucchini,
- 2-3 large tomatoes,
- 1 smoked chicken breast,
- 1 onion,
- 1 processed cheese,
- greenery,
- spices.
Zucchini are washed, cut into cubes of 1.5 * 1.5 cm and, after slightly salting them, are put to stew in their own juice over low heat. In the meantime, chopped onions are fried in a pan in vegetable oil. To it are added tomatoes, blanched, peeled and cut into slices. Put in the fry and cut into small pieces smoked chicken. All this is passed for 10-12 minutes. processed cheese rubbed on a coarse grater. The passivated vegetables are poured into semi-finished zucchini along with grated processed cheese. The mass is thoroughly mixed and stewed for another 5-7 minutes. Serving the dish, it must be sprinkled with herbs and poured with sour cream. It goes well with any meat dish.
Recipe for stewed zucchini with vegetables and egg
As an option - a way to stew zucchini with vegetables and an egg. For piquancy, milk is added to the dish, thanks to which it turns out very appetizing and beautiful. To prepare the recipe you will need:- 0.5 kg of young zucchini,
- 1 pc. carrots, onions and tomatoes,
- 1 egg,
- 3 tablespoons milk,
- vegetable oil,
- garlic, herbs and spices to taste.
Carrots and onions are peeled and finely chopped. After they are fried in a small amount vegetable oil. Tomato (it is desirable to remove the peel from it) is also cut into small slices or cubes. The egg is beaten with a pinch of salt with a mixer, and milk is gradually added to the resulting mixture, continuing to beat. Zucchini are cut into larger cubes, mixed with fried vegetables, tomato and beaten egg with milk. All this is transferred to a suitable dish, covered with a lid and the vegetables are stewed for at least 7-10 minutes. Then the lid is removed, the dish is seasoned with garlic and spices, and the vegetables continue to cook until the excess liquid has evaporated. The cooked dish is necessarily sprinkled with herbs for flavor.
Recipe " Zucchini stewed in sour cream»
If it comes out with yogurt diet dish, then with sour cream it becomes more satisfying and high-calorie. Many squash dishes accompanied by sour cream; for example, the recipe "". And zucchini stewed in sour cream is no exception. They are perfect for any side dish. To make this dish you need:
- 1.5 kg of zucchini,
- 2 large tomatoes,
- 4 sweet peppers,
- 3 cloves of garlic,
- 250 ml 15-20% sour cream,
- vegetable oil,
- herbs and spices.
Sweet pepper is cleaned from seeds, cut into cubes and fried in a hot frying pan in a small amount of vegetable oil for 3-5 minutes. Zucchini are washed, peeled, cut into cubes and transferred to a frying pan with peppers. Vegetables are fried for about 10 minutes over high heat. During this time, the skin is peeled from the tomatoes, they are finely cut and sent to the pan with vegetables. After stirring, the vegetables are stewed for another 2-3 minutes. Then, sprinkling them with spices, salt, pepper, herbs and pouring sour cream, they are stewed under a closed lid over moderate heat until cooked (about 10-12 minutes). The finished dish should be infused after turning off the fire, soak; so it tastes even better.
Recipe " Braised cabbage with zucchini»
Often, when stewing, zucchini is supplemented with cabbage (fresh or sauerkraut). For the recipe with fresh cabbage you will need:
- 4 medium zucchini,
- 0.5 kg of cabbage,
- half a cup of red lentils,
- 1 celery root,
- 3 cloves of garlic,
- 1 onion,
- vegetable oil,
- curry, black pepper, salt,
- parsley greens.
Zucchini are cut into thin slices. The cabbage is thinly chopped, poured with boiling water for 4-5 minutes and then, after decanting the water from it, it is squeezed out. Carrots are peeled and cut into cubes. The onion is cut into half rings. Peeled celery root is crushed. Then the onions are lightly fried in vegetable oil with celery and half a carrot, after which they are poured with a small amount of water and lentils are added to them. Vegetables and beans are stewed until tender. During cooking, water is added to them if necessary. TO stewed vegetables when they cool down, finely chopped garlic is added, and they are crushed with a blender into a homogeneous mass.
The prepared puree is transferred to the pan, and the remaining carrots and parsley are also laid there. The mass is cooked until the carrots soften under the lid. If it turns out too thick, then it must be diluted with water. At the end of cooking, black pepper, salt to taste and a pinch of curry are poured. Squash is stewed until cooked separately, adding a small amount of salted water to them. Stewed zucchini is poured with boiled vegetable mass with seasonings and stewed over low heat, stirring the dish intensively, for 5-7 minutes. Ready meal you need to give time to brew so that the zucchini is soaked in the sauce. If desired, serving stewed zucchini on the table, they can be sprinkled with sunflower darts, which will give the dish an unusual, pleasant aroma. Such zucchini are especially good for those who strictly monitor their weight. Stewed zucchini with cabbage, like others, can be cooked in the specified kitchen appliance; stewed zucchini in a slow cooker They are prepared quickly and simply, but they turn out beyond praise.
Recipe " Zucchini stewed with meat»
Zucchini and meat make an excellent duet. At the same time, for stewing, you can take both whole pieces of meat and twisted minced meat. For this recipe you will need:
- 0.5 kg of pork or beef,
- 2 medium zucchini or zucchini
- 1 tomato and carrot,
- 1 sweet pepper,
- 1 onion larger
- 1-2 cloves of garlic,
- herbs, spices and salt to taste,
- 2 tablespoons vegetable oil.
All vegetables must be washed. Then the zucchini is peeled, cut in half, the core is selected from them with a spoon, and they are cut into 1.5 * 2 cm cubes. Carrots are also peeled and cut into thin circles. Sweet pepper is cut in half, the seeds are removed from it, and the flesh is cut into thin strips. Tomatoes are scalded with boiling water, the peel is removed from them, and the vegetables themselves are cut into cubes. The onion is minced. The meat is washed and cut into small slices; you can pre-beat it, then it will turn out more juicy.
Vegetable oil is poured into a saucepan, heated and the onion is fried in it until golden brown. After that, meat is laid to the onion, lightly fried. Alternately, with an interval of 2-3 minutes, vegetables are added to the saucepan: carrots, sweet peppers, zucchini and tomatoes. All this is salted, the dishes are covered with a lid and the dish is stewed for about 15 minutes over medium heat. About 5 minutes before readiness, finely chopped garlic is added to it. The recipe is served, as well as sprinkled with fresh herbs.
Like any dish with the inclusion of meat, stewed zucchini is more high-calorie. But their calorie content, in principle, depends on the type of meat chosen. For example, chicken stew with zucchini it will turn out almost dietary, but pork will add fat content to vegetables. The amount of vegetable oil added to fry vegetables also affects fat content.
Helpful Hints"How to cook stewed zucchini":
- For the recipe Stewed zucchini with potatoes"And other options for stewing, it is better to select young zucchini: they do not need to be peeled, and in fact most of the nutrients are concentrated in it. In addition, with the skin on, the vegetables will retain their shape and will not “go sour” during heat treatment.
- If old zucchini are still used for the dish, then it is advisable to cut them into large cubes 2 * 2 cm.
- In addition to water and broth, red wine or dark beer can be used to “dilute” zucchini when stewing. The combination is unusual at first glance, but gives an amazing taste effect.
- If the stewed zucchini turns out to be watery and too liquid, then you can add to them for density wheat flour. This is done in this way: the required amount of flour (depending on the desired density) is diluted in? parts of a glass of cold water, stir until completely homogeneous and pour in a thin stream to stewed vegetables a couple of minutes before the dish is ready. cold water can be replaced with cool milk; this will be especially appropriate for the "" recipe.
Stewed zucchini can be offered as an independent dish or, for example, as a side dish under. Thanks to excellent palatability, this dish is also prepared for the winter, combining zucchini with other vegetables in recipes. Very popular recipe Stewed eggplant with zucchini"and" Stewed zucchini with cauliflower.
Stewed zucchini, filled with vitamins and valuable microelements, is the best fit for a light meal. summer menu. This dish is so beautiful and appetizing that you involuntarily want to eat it. And, lo and behold, zucchini is exactly that magical product that you can eat and not worry about your waist. Moreover, they not only do not get better, they lose weight from them! Therefore, now, when the market is full of young zucchini and zucchini, we include in our diet as much as possible more dishes from zucchini. I bring to your attention my favorite recipe for stewed zucchini.
Ingredients:
(4-6 servings)
- 1 kg. courgettes or zucchini
- 3 pcs. onion
- 2 large carrots
- 1 red salad pepper
- 1/2 ladle meat broth or water
- 1 st. a spoonful of flour without a slide
- salt pepper
- vegetable oil
- For stewed zucchini, you can take any kind of zucchini, whether it be zucchini or ordinary zucchini, the only condition is that the skin of the zucchini should be thin. If the peel is still dense, then it is better to cut it off. It is also worth refraining from overgrown zucchini, which have not only a dense skin, but also coarse seeds. Of these, you can cook zucchini caviar, but it’s still better to stew young zucchini.
- Cut the zucchini into thin slices. A vegetable cutter is ideal for this, but a regular sharp knife can do the job pretty quickly. I cut the zucchini in half, and then in slices.
- You can also cut zucchini in a different way, for example, in cubes, in general, the type of cutting does not play a special role.
- We cut the onion in half rings.
- Three carrots on a large grater.
- Well, now that the main ingredients for stewed zucchini have been prepared, let's proceed to the culinary sacrament, that is, to cooking.
- I want to say right away that the idea of \u200b\u200bsaving time and throwing all the vegetables in the stew at the same time is not the best. Only consistent laying and frying of vegetables gives the dish a beautiful color and delicate taste, so we must be patient and do everything in order.
- Take a wide saucepan with a thick bottom. Pour in some vegetable oil. Simmer onions on low heat.
- When the onion becomes soft and transparent (no need to stew until caramel color), put the carrot.
- Simmer over medium heat for about 5-7 minutes. It is during stewing with onions that carrots release juice, as a result of which the dish turns out to be a beautiful yellow-orange gravy. To make the vegetables release juice faster, you can salt them a little.
- When the carrots become soft, put the chopped zucchini. Fry for a couple of minutes without a lid.
- Usually, at the beginning of the stew, there is quite a bit of liquid in the pan, so pour a little water or meat broth. Half a ladle is enough, the zucchini will then release quite a lot of liquid.
- Cover with a lid and simmer for 15-20 minutes over medium heat. Intermittently interfere.
- Throw in the diced red peppers. Instead of red pepper, you can put green or yellow, creating your own color scheme for the dish. Simmer for 5-7 minutes.
- When our dish is almost ready, add a tablespoon of flour (without a slide). So that the flour does not take lumps, evenly distribute it over the entire surface, and then quickly stir everything. Thanks to the flour, the gravy is thicker and richer.
- Well, now the last chord of the culinary symphony - add salt and spices to our dish, you may need to add a bit of sugar. We let the zucchini stew for a few more minutes, and turn off the fire.
- These delicious stewed zucchini are perfect as a side dish for meat. They are best served warm, although they are equally delicious cold.
- Zucchini can also be used to make a very tender creamy soup,
