After the notorious fritters, with zucchini is one of the most popular summer meals. We take our tried and tested recipes for stewed zucchini with tomatoes as a basis and complete them in our own way with a variety of additions from vegetables and herbs so that the boring vegetable stew once again becomes 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 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.
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 vegetable oil into a deep frying pan, heat 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 greens.
Appetizing food from simple products will appeal to everyone who does not eat meat or fasting. And for meat-eaters, stewed vegetables will be a great side dish or a light dinner.
Good afternoon.
As promised, I begin to carefully analyze the recipes for preparing a variety of dishes that can be prepared from zucchini. Last time we examined, and today we will learn how to stew zucchini.
There are many ways here: you can cook them in the form of goulash or in the form warm salad, you can take meat and minced meat as ingredients or make a purely vegetarian dish.
Also a great solution would be to include stewed zucchini in the diet. proper nutrition, it's no secret that this vegetable has, which is important for people who monitor their diet.
And that's not even counting the fact that you can stew not only in a pan. But more on that below.
In general, I have no doubt that today everyone will find a recipe “for themselves”.
Before we start, one more thing to note: there is nothing difficult in preparing these dishes, so I will not focus on step by step cooking. Here, only the proportions of the ingredients and the time until the readiness of each of them are important.
Well, let's finally get started.
How to cook stewed zucchini with vegetables in a pan
And let's start with the most popular method of stewing - in a pan. This is one of the simplest and quick options. The pan heats up evenly, nothing burns (if the pan is good) and all that is generally needed is to first fry the food a little, then pour water or dressing and leave it to “reach” under the lid.
Well, the aroma of roasted vegetables always turns out to be pleasant and stimulates the appetite.
I offer you some interesting recipes with well-chosen ingredients.
Braised zucchini with carrots and onions
One of the most simple recipes. We make a classic frying of carrots and onions, and then stew zucchini in it.
Ingredients:
- Zucchini - 1.5 kg
- Onion - 2 pcs (250 g)
- Carrots - 3 pcs (250 g)
- Salt - 1 tsp
- Vegetable oil for frying
- Black ground pepper - to taste
- Greens to decorate the finished dish
Cooking:
1. Heat the vegetable oil in a frying pan and fry the chopped onion over medium heat until it becomes translucent (5 minutes). Stir occasionally.
2. Then we send carrots grated on a fine grater to the onion and continue frying with stirring until the carrots soften. Now you can add zucchini, cut into small cubes.
3. Add salt and pepper, mix and close the lid. Reduce fire to minimum.
Simmer vegetables for 25 minutes, stirring occasionally.
V ready meal you can add chopped herbs for flavor.
Ready. Bon Appetit!
How to stew zucchini with tomatoes
The previous recipe can be made more interesting by including tomatoes. Thanks to tomato juice it will taste completely different.
Ingredients:
- Zucchini - 2 pcs
- Carrots - 1 pc.
- Tomatoes - 1 pc.
- Onion - 1 pc.
- Vegetable oil
- Salt, spices
Cooking:
1. Chop the onion and carrots and fry in a pan with vegetable oil for 6-9 minutes over medium heat until the vegetables soften. And at this time we ourselves conjure with a tomato.
On it you need to make a cross-shaped incision and pour boiling water over it.
Then easily and naturally remove the skin from it.
And cut into small cubes, which are then sent to fry with onions and carrots.
2. Fry vegetable mix 4-5 minutes, then add chopped zucchini, mix and cover with a lid, after reducing the heat to a minimum.
3. Stew for 15-20 minutes, stirring occasionally.
Garlic lovers can add it by passing it through a garlic press 5 minutes before the end of cooking.
Ready. Bon Appetit!
Vegetable stew with eggplant, tomatoes and bell pepper
Now let's mix everything seasonal vegetables together and get a vitamin bomb. Yes, I know that some of the vitamins are lost when heated, but in this dish there will still be more than enough of them. And do not forget about the fiber and trace elements contained in vegetables - their importance for the body is no less.
Ingredients:
- 1 zucchini
- 1 eggplant
- 1 bulb
- 1 carrot
- 1 bell pepper
- 2 tomatoes
- 30 ml sunflower oil
- Water - 100 ml
- Salt, pepper - to taste
Cooking:
All vegetables must be washed and cut, following the rules familiar to everyone:
- The zucchini is cut off the tails and cut into cubes. If the vegetable is not young, then you need to remove the peel from it.
- Eggplant is also cut into cubes after removing the tails.
- The onion is chopped or cut into half rings.
- Peppers are usually turned into straws, after removing the seeds and partitions from it.
- You can simply cut the tomato into slices, or you can first remove the peel, as shown in the previous recipe.
- Carrots are traditionally rubbed on a fine grater.
We put the vegetables prepared in this way in a deep frying pan, pour vegetable oil and water into it, mix, close the lid and put on a slow fire. Simmer for 20-25 minutes, stirring occasionally. 5 minutes before the end, salt and pepper.
Ready. Bon Appetit!
Video on how to cook zucchini with vegetables and rice in a pan
Now I propose to move on to a little more complicated recipes where other products are used besides vegetables. Here, for example, is a very tasty and satisfying way to stew zucchini with vegetables and rice.
Braised zucchini in a pan with chicken breast
Let's move on to more solid dishes with meat. And for starters, let's take chicken fillet. Tender chicken meat and steamed vegetables. What could be more satisfying and tastier?
Ingredients:
- Chicken breast - 500 onions
- Zucchini - 500 g
- Potato - 500 g
- Carrots - 1 pc.
- Onion - 1 pc.
- bell pepper
- Tomato paste - 1 tsp
- Water - 1/4 cup
- Salt, a mixture of peppers, seasoning from dried herbs - to taste
Cooking:
1. Heat the pan, then pour 100 ml into it vegetable oil, wait for it to heat up, then lay out the fillet, cut into arbitrary pieces and fry it over medium heat until the meat turns white. This will take about 10 minutes.
2. Then add chopped onion, cubed potatoes and continue to fry, stirring occasionally until the chicken becomes golden brown (10-15 minutes).
3. Next are all the remaining vegetables, also cut into small cubes and salt and spices.
Stir, fry for another 7 minutes, so that the vegetables are a little fried and the aroma is released.
4. final touch add tomato paste, diluted in water, mix for the last time, reduce the heat to a minimum and leave to simmer for 5-10 minutes.
The readiness of the dish is checked by the readiness of the meat. If it is ready, then the vegetable stew is ready too.
Bon Appetit!
Delicious recipe with vegetables, meat and potatoes
It may seem to you that this method is the same as the previous one, only the meat is different. And here it is not. The difference here is that the vegetables are not pre-fried, which means they retain their juice, which remains in the pan. The result is more likely not a stew, but meat broth with vegetables. Very tasty.
In this way it is very convenient to cook in a cauldron somewhere in nature.
Ingredients:
- Pork - 500 g
- Zucchini - 1pc
- Potato - 1 kg
- Carrots - 3 pcs
- Onion - 1 pc.
- Bulgarian pepper - 1 pc.
- Vegetable oil - 2 tbsp
- Salt and spices - to taste
Cooking:
1. Cut the pork into large pieces (like a barbecue) and fry in a pan with vegetable oil over low heat for 20 minutes.
2. Then add coarsely chopped carrots and onions to the meat, salt, pepper, mix and simmer under a closed lid for 10 minutes.
3. And lastly, add chopped potatoes, zucchini and peppers. Stir again, cover with a lid and simmer over low heat for 30 minutes.
As you noticed, in this recipe, all the ingredients are cut into large pieces. This is to make it easier to arrange on plates later.
That's all. Everything about everything will take about an hour. Bon Appetit!
How to stew zucchini with vegetables in a pan
A distinctive feature of cooking stewed zucchini in a saucepan is that the dish is cooked with gravy. Therefore, it can act both as the first and as the second. This is very convenient if, for example, you are on a diet and really want a broth.
In general, zucchini cooked in a saucepan with vegetables is much more dietary compared to them in a pan (since they have less oil) and will fit perfectly into a healthy diet if you are on a diet or just watch your health.
If you are interested, then I offer 4 different options for how to stew vegetables in a saucepan.
The easiest recipe for stewed zucchini with vegetables
The name speaks for itself: all the complexity is only in the preliminary cutting of the ingredients.
Step-by-step recipe for stuffed zucchini with minced meat
And this recipe will make you remember about. Indeed, they are very similar. But the walls of zucchini are more durable and the finished dish can even be cut into rings - nothing will fall apart.
Ingredients:
- Zucchini - 3-4 pieces
- 1 medium onion
- 1 carrot
- Minced meat - 500 g
For gravy:
- Flour - 2 tbsp
- Tomato paste - 2 tbsp
- Water - 700 ml
- Sunflower oil - 4 tbsp
Cooking:
1. Cut the zucchini in half and scrape out the middle from them. The easiest way to do this is with a teaspoon. The wall thickness of the resulting shape should not be more than half a centimeter. And there should be a bottom.
It is advisable to use zucchini of the same thickness so that it does not turn out that when stewing, some are already ready, while others are not yet.
2. Finely chop the onion and carrot or grate it and fry in vegetable oil until golden.
3. Mix minced meat with fried onions, salt, pepper and mix thoroughly until smooth.
4. We fill the forms of zucchini with minced meat and put them upright in the pan.
5. To prepare the gravy, heat sunflower oil and fry the flour on it over medium heat.
6. Then add the tomato paste and overcook it too.
7. Finally, pour water, mix the mixture until smooth and wait for it to boil.
8. Pour the resulting gravy into a saucepan with zucchini and put it on medium heat.
The gravy should almost completely cover the zucchini.
9. When the pan boils, reduce the heat to a minimum, cover it with a lid and leave to simmer for 40 minutes.
Ready. Bon Appetit!
Vegetable stew with tomatoes and tomato paste
It's great universal recipe on which you can cook a dinner dish and on it you can also make preparations for the winter if you pour the resulting dish into sterilized jars. But we will talk about this in a separate topic a little later.
Ingredients:
- 1 medium zucchini
- 2 tomatoes
- 2 bell peppers
- 3-4 medium carrots
- 1 bulb
- 2-3 garlic cloves
- 250 g tomato paste
- 2 tbsp lemon juice
- Salt pepper
Cooking:
1. Grind onions and carrots and sauté in a saucepan with a small amount of vegetable oil until soft.
2. Add diced zucchini, mix, close the lid and simmer for 8-10 minutes.
3. Then there are not coarsely chopped tomatoes and bell peppers, which must also be mixed and stewed under the lid for 10 minutes.
4. With the final touch, add tomato paste, lemon juice, chopped garlic and salt and pepper. Stir and cover the pan for the last time with a lid for 10 minutes.
Ready. Bon Appetit!
The original recipe for stewed vegetables in tomato juice
And finally, another interesting cooking option in which stewing takes place in tomato juice.
Ingredients:
- Zucchini - 600 g
- Garlic - 1 head
- Tomatoes - 300 g
- Greens (dill, parsley, onion) - 2-3 branches each
- Salt - to taste
- Italian seasonings - 1 tbsp
Cooking:
1. Cut the zucchini into rings about half a centimeter thick, salt, add seasonings and mix thoroughly.
2. We take a saucepan or a small saucepan and put the zucchini slices very tightly into it.
3. We interrupt the tomatoes in a blender along with garlic.
If desired, the peel of the tomatoes can be pre-removed by dousing them with boiling water.
4. Pour the zucchini with the resulting juice and put the saucepan on low heat.
5. Sprinkle chopped greens on top, close the lid and simmer for 15 minutes.
Ready. Bon Appetit!
Like these ones interesting recipes I collected in today's article. But that's not all the ways. There are excellent options for stewing zucchini in the oven. They can be stewed both in the form and in pots. Such options undoubtedly deserve attention and I will write about them in the near future.
That's all for today, thank you for your attention.
Zucchini is one of the best gifts of the summer season. From these, at first glance, nondescript fruits, you can cook a truly huge number of original dishes. Though squash fritters, pies, snacks and pickles are very tasty, the most popular are different kinds stews, which include this unique vegetable. Why is he so remarkable? The fact that it contains practically no calories, but at the same time it is quite capable of satisfying the feeling of hunger. And the dishes prepared on its basis are simply delicious. All this is due to the fact that the zucchini has incredible juiciness. By impregnating the rest of the ingredients with his liquid, he gives them an unforgettable taste.
Today we bring to your attention a recipe for a peculiar vegetable stew- stewed zucchini with tomatoes and onions. Unfortunately, it will be possible to enjoy such a dish only in the summer season, rich in a harvest of delicious fruits. Juicy, tasty and very aromatic stew can serve as a main dish or complement a more complex meal. For those who cannot imagine their life without meat, there are several options. The first is that during the preparation of stewed zucchini, pieces of pork, chicken or turkey should be added to them. Well, the second - serve juicy stew meat cutlets or delicious chops.
Zucchini stewed with tomatoes, onions and garlic will win the attention of those who watch their figure, because they will not harm it! By the way, in extreme heat, such a dish is a real lifesaver. Cold stew will satisfy the feeling of hunger, refresh and saturate the body with the nutrients it needs so much in any season.
Taste Info Second: zucchini and eggplant
Ingredients
- ripe fleshy tomatoes - 200 g;
- young zucchini - 300 g;
- onions - 100 g;
- garlic - 1-2 cloves;
- ground black pepper, salt - to taste;
- favorite spices - optional;
- mayonnaise or sour cream - 30 g;
- vegetable oil - for frying.
How to cook stewed zucchini with tomatoes, onions and garlic
Peel and wash the onion, and then chop it into thin half rings. If you do not like this vegetable, you should not exclude it from the composition of the dish - because it gives it the necessary touch of piquancy. In this case, cut it into very small pieces, and it will not be felt at all in the finished stew. Place the onion in a frying pan with a little vegetable oil, then send the frying pan over medium heat. Cook, stirring occasionally, until the vegetable is golden brown.
Meanwhile, peel and rinse the garlic. Cut it into small pieces, then add to the pan to the fried onions.
Rinse the zucchini and remove the stems. Using a special or regular knife, chop the vegetable into thin slices. If you are using a young zucchini, then you do not need to remove the peel, but it is better to peel the old vegetable.
Add zucchini slices to skillet with onions and garlic. Reduce heat slightly and simmer all ingredients for a few minutes. The zucchini should become soft.
Rinse the tomatoes, free from the attachment points of the stalks, and then cut into medium-sized cubes (about 1 cm). If you want the stewed zucchini to be even more tender, free the tomatoes from the skin by first putting them in boiling water for 5 minutes. Send the prepared tomatoes to the pan with the rest of the vegetables. Simmer for another 3-4 minutes to soften the tomatoes a little.
Salt and pepper the stew to taste. Add your favorite spices: dry herb mixtures, paprika, pepper mixture, suneli hops, seasoning for vegetable dishes, turmeric, etc. Stir the stew well.
It's time to add mayonnaise or sour cream.
Stir the almost finished dish thoroughly again. Simmer the stew for another 2-3 minutes, then remove the pan from the heat.
Braised zucchini with tomatoes can be served at the table, having previously distributed them on portioned plates. Bon Appetit!
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;
- greens, 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. To a heated pan with a little olive oil put all the vegetables, 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.
