Home Preparations for the winter Stewed zucchini with carrots, tomatoes and Bulgarian. Braised zucchini with carrots and tomatoes. Braised zucchini with onions and carrots

Preparations for the winter

Stewed zucchini with carrots, tomatoes and Bulgarian. Braised zucchini with carrots and tomatoes. Braised zucchini with onions and carrots

step by step recipe with photo

Coarsely chopped zucchini stewed with carrots and ripe tomatoes is impossible to overeat, although you really want to. This is light dish- an excellent universal all-season side dish, combined with cereals, and with any meat or fish.

When fried, carrots immediately turn the oil into a delicate orange color, which is endowed with all the components of an amazing vitamin dish. Cooking begins with this vegetable, as its sweet pulp is quite dense.

To keep the food as healthy as possible, you should not keep the vegetables on fire for a long time. Cold vegetable mix, decorated with greens, it seems even tastier.

Ingredients

zucchini 1 pc.
tomatoes 2 pcs.
carrot 1 pc.
green onion 3-5 sprigs
dill 5 sprigs
parsley 5 sprigs
ground black pepper
vegetable oil 3 tbsp. l.

Cooking

1. Peel the carrots. Slice so that it is convenient to prick on a fork. Place the pan with vegetable oil warm up on the stove. After a couple of minutes, add carrots and fry over low heat for 5-7 minutes. Stir occasionally.

2. Rinse the zucchini and remove the “tails”. Cut into half rings. Add to browned carrots and continue to simmer over low heat for 7-10 minutes. For cutting, you can use a curly knife. If there is not enough oil in the pan, add a little.

3. Rinse the tomatoes, cut in half and cut out the green stalk. You can skin them. To do this, make a small incision on top crosswise, dip in boiling water for 30-40 seconds. Then transfer to cool water and remove the skin. Cut into slices. Add to zucchini. Season with salt and ground black pepper. Simmer covered over low heat until all ingredients are cooked, 15-25 minutes.

4. Chop fresh herbs and add to the rest of the ingredients. Stir and turn off the fire.

5. Braised zucchini ready.

The best zucchini recipes with onions, carrots, tomatoes, peppers and other vegetables

Zucchini is a vegetable that does not have a pronounced taste and simply requires the right addition to itself.

Therefore, it is always prepared with spices, with different vegetables and sauces.

The main thing is to get into right product. One of these is the onion.

Zucchini with onions - general principles of cooking

Young zucchini are considered the most valuable. They do not require preliminary preparation, do not have waste, it is enough just to cut off the ends on both sides. But a large zucchini is not a marriage. The vegetable just needs to be peeled and, if necessary, the insides with seeds removed. Then it is cut into pieces of the desired shape and suitable size.

What are zucchini cooked with?

onions (bulb, shallot, leek, green feathers);

carrot;

tomatoes;

potato;

pepper;

cabbage.

Often several types of vegetables, different spices, herbs are combined in one dish. Sometimes they are added meat products, cereals, legumes.

Dishes from zucchini are mostly fried, stewed or baked. Cooking as a cooking method is rarely used. More often in dietary, medical and baby food.

Recipe 1: Fried Zucchini with Onions and Garlic

A variant of a dish of fried zucchini with onions for dinner or a light snack. It is prepared very simply and quickly, it turns out fragrant and tasty. We use young zucchini.

Ingredients

2 zucchini;

2 onion heads;

2 cloves of garlic;

20 ml of oil;

3 sprigs of dill.

Cooking

1. Wash the zucchini and cut lengthwise into 4 parts. Then each strip across into pieces up to 0.5 centimeters. You will get some kind of triangles.

2. Cut the onions into half rings and throw them into a frying pan with oil, fry until transparent.

3. Add zucchini, make the maximum fire and fry together until cooked. If the fire is weak, the vegetables will immediately give a lot of juice and begin to cook.

4. As soon as the zucchini is browned, add salt to them, stir.

5. After a minute, sprinkle the dish with chopped dill, chopped garlic and turn it off. Let stand a little under the lid and you can use it!

Recipe 2: Stewed Zucchini with Onions and Carrots

Option very juicy dish from stewed zucchini with onions and carrots. It does not need a lot of ingredients and spices, but this does not affect the taste.

Ingredients

0.6 kg zucchini;

0.15 kg of carrots;

0.1 kg of onion;

40 ml of oil;

2 spoons of pasta;

spices.

Cooking

1. Cut the onion into cubes and throw it into a saucepan with heated oil. You can take a small cauldron.

2. After a minute, we send the grated carrot to the onion.

3. After another couple of minutes, we throw chopped slices, cubes, circles or any other pieces of zucchini. Size and shape do not matter and will only affect the cooking time.

4. The paste must be diluted in 50 ml of water, add a little salt, you can pepper. No more liquid is needed, as the zucchini will release their juice.

5. Pour out the resulting tomato juice to the zucchini, cover and simmer until the vegetables are soft.

6. At the end of cooking, be sure to taste and, if necessary, add more spices, turn off.

Recipe 3: Zucchini with onions and tomatoes in the oven

Ideally, parmesan is used for these zucchini with onions and tomatoes. But it can always be replaced with other hard cheese, which will simplify and reduce the cost of the dish.

Ingredients

1 zucchini;

2 ripe tomatoes;

0.1 kg of cheese;

1 head of onion;

salt, basil, pepper.

Cooking

1. As always, we use a young zucchini with loose and small seeds. We wash the vegetable, wipe it and cut it into rings of five millimeters.

2. We clean the head of the onion and also cut across the rings, but very thinly. Otherwise, the onion will not have time to bake and will crunch. The rings should be transparent.

3. Now it's the turn of the tomatoes, which we also cut into rings, but not as thin as we did with onions.

4. We put mugs of zucchini in a greased baking sheet.

5. Lay the onion rings on them and lightly sprinkle with a mixture of salt, basil and pepper. If you sprinkle zucchini, they will begin to actively secrete juice. And we don't need it.

6. It remains to spread the tomatoes, sprinkle with cheese and send the dish to bake. Cook at 200 until golden brown from cheese.

Recipe 4: Zucchini with Onions and Eggs

The recipe is very satisfying and fast food from zucchini with onions, which is ideal for breakfast. Although, such an omelette can be consumed at any time of the day and even for dinner.

Ingredients

0.2 kg zucchini;

1 head of onion;

3 eggs;

1 clove of garlic;

spices;

30 ml of milk;

1 spoon of oil.

Cooking

1. Immediately put the pan on the fire, add oil to it.

2. Cut the onion into cubes and send to fry.

3. A little later, add zucchini to the onion. Cut them into thin slices so as not to wait long. We fry on a big fire.

4. While the zucchini is fried, beat the eggs with milk. You can use water, sour cream, cream.

5. Add spices and chopped garlic to the egg mixture.

6. Pour the eggs into the fried vegetables. We give the omelette to grab, then mix and bring to readiness.

Recipe 5: Stewed Zucchini with Onions, Carrots and Chicken

For such zucchini stewed with onions and carrots, you will also need chicken. In general, you can use any parts, but we will have a breast. It's quick to prepare and very helpful.

Ingredients

0.5 kg zucchini;

0.25 kg breast;

1 carrot;

tomato;

2 onion heads;

oil, spices;

parsley or other herbs.

Cooking

1. Shred straws chicken breast after rinsing and drying with a towel.

2. Warm up the oil. We throw the breast and fry for a minute so that the flesh turns white.

3. Add chopped onion, fry for a couple of minutes.

4. Add grated carrots. Saute vegetables with chicken for four minutes.

5. While the vegetables are cooking, cut the zucchini into cubes. If the skin is hard, then remove it. The same goes for ripe and large seeds. We send to the cauldron.

6. Add grated tomato, stir and cover. Simmer the dish for about seven minutes.

7. Open, salt, pepper, you can throw other seasonings. Bring to full readiness, season with chopped herbs, turn off.

Recipe 6: Zucchini with onions and tomatoes in cheese sauce

Another recipe for zucchini with onions and tomatoes for cooking in the oven. Vegetables are poured with an amazing sauce of processed cheese and cream.

Ingredients

2 zucchini;

2 onions;

4 tomatoes;

2 processed cheese;

200 ml cream;

seasonings;

butter;

1 spoon of flour.

Cooking

1. In a frying pan, heat a spoonful of oil and fry the recipe flour in it. Add cream and grated processed cheese. Boil the sauce until thickened, salt well, pepper, as no seasonings will be added to vegetables.

2. Cut the zucchini into circles. Also tomatoes and thin slices of onion.

3. We take a form with high sides or a small baking sheet. Lubricate. Can be sliced butter. You don't need to unravel it.

4. Alternately lay out the circles of onions, zucchini and tomatoes on the edge with an overlap. Repeat until all vegetables are gone.

5. Pour the previously prepared cream sauce with processed cheese.

6. Put in the oven. We bake for about half an hour at 200 degrees, but we focus on our dish and bring it to readiness.

Recipe 7: Fried Zucchini with Onions and Potatoes

An ideal dish of zucchini with onions for potato lovers. But how to make sure that the zucchini does not fall apart, and the potatoes turn out to be fried?

Ingredients

0.5 kg of potatoes;

2 onion heads;

1 zucchini;

spices;

4-5 tablespoons of oil;

1 spoon of flour.

Cooking

1. We clean the tubers, cut them into strips and send them to fry in a pan.

2. We cut the onion into strips, but so far we have not laid it out anywhere.

3. Zucchini can be cut into strips or small cubes.

4. Put the second pan on the fire and pour in the remaining oil. We warm up.

5. Sprinkle pieces of zucchini with flour, stir directly in a bowl or on a cutting board. Transfer to hot oil. Fry at maximum heat until a beautiful crust on the surface. We don't cover.

6. Put the onion to the almost ready potatoes, fry together.

7. Then add spices and toasted zucchini. Warm up for a couple of minutes and turn off.

Recipe 8: Stewed Zucchini with Onions and Carrots in Pots

A simple way to cook zucchini stewed with onions and carrots in the oven. Before cooking, be sure to wash the pots, if they are new, it is better to ignite in the oven.

Ingredients

0.5 kg zucchini;

2 onions;

2 carrots;

1 sweet pepper;

150 grams of sour cream;

spices;

butter.

Cooking

1. Cut the onion with carrots into strips and fry in a pan for a couple of minutes. We shift into pots with the first layer. Sprinkle lightly with salt.

2. Cut the zucchini into small cubes and put it in the pan after the onion, no need to add oil. Also lightly fry, just a little, until a light crust.

3. We shift the zucchini into pots. Salt a little too.

4. Add pepper cut into small pieces, and spread sour cream on top.

5. We send the pots to the oven. Cooking at 180 for about 35 minutes.

Recipe 9: Zucchini Caviar with Onions and Tomatoes

The recipe for ordinary caviar, which can be prepared for direct consumption or prepared for the winter by adding vinegar. Everything is taken in 2 pieces.

Ingredients

2 zucchini;

2 carrots;

2 onions;

2 tomatoes;

2 tsp Sahara;

different spices;

oil for frying.

Cooking

1. Pour a little oil into a cauldron and send it to the fire.

2. Throw chopped onion.

3. After 2 minutes, carrots can also be cut or simply grated.

4. After another 2 minutes, zucchini. As it roasts, juice will begin to stand out and here you need to cover the cauldron. Let the vegetables cook until soft.

5. We rub the tomatoes, getting rid of the skin during the process.

6. Pour the tomato mass into a cauldron, put sugar and salt. Let it simmer for another five minutes and turn it off. Vegetables should be very soft and falling apart by now.

7. Cool the caviar, grind with a blender.

8. If the preparation is winter, then put it on the stove again, pour in a tablespoon of 70% vinegar, boil and pour into sterile containers. We clog.

So that the zucchini is fried and does not drown in its juice, it is never salted in advance, but only at the end of cooking. It is also important to spread the vegetable in very hot oil. And for quick frying, you can dust the pieces with flour.

Zucchini cooks quickly, but only without acid. Therefore, when stewing a vegetable, tomatoes or tomato paste you need to add at the very end, when the zucchini is already easily pierced with a fork.

Zucchini easily absorbs oil like a sponge. Therefore, do not add a lot of fat when frying. If the pan has non-stick coating, then a few drops are enough to give taste and a toasted crust.

You can quickly clean the zucchini with a regular vegetable peeler. And you can remove the insides with a spoon. To do this, the vegetable is simply cut in half and the internal contents are selected.
cooking

Braised zucchini with onions and carrots

It's easy vegetable dish It will perfectly fulfill the role of both a side dish and an independent dish. Stewed zucchini with carrots and onions are prepared in a frying pan, stewpan or slow cooker. And to give the desired taste and aroma, you can use various seasonings that are usually added to vegetable dishes.

In this case, we apply Provencal herbs, black ground pepper and, of course, garlic. You can also add fresh chopped basil, parsley, dill. From vegetable fats, it is preferable to take olive or sunflower oil. Ready meal served as a side dish for meat, fish, mushrooms. You can serve stewed zucchini to the table hot or cold.Cut the onion into half rings or? rings depending on the size. Cut carrots into circles, halves or sticks, as you like. Heat a frying pan with vegetable oil. Sauté vegetables in it until they become softer and a little more rosy.

Do you cut the zucchini? a circle if they are medium-sized or 1/4 if they are large. The thickness of the piece is about 1 cm. Peel the fruits only if the skin is rough or damaged. Young zucchini are not cleaned. As for seeds, they are also removed only in old fruits. Send the chopped vegetable to the pan, where the sauté is ready. Add salt and spices, except garlic. Stir and simmer over medium heat, covered, until tender. If there is a lot of liquid, open the lid and cook without it.

Cooking time is about 15 minutes. Ready zucchini should be soft, but not overcooked. The pieces should keep their shape. At this stage, add chopped garlic to the vegetables, as well as chopped fresh herbs. Turn off the heat and let the dish rest for 10 minutes.

Stewed zucchini with onions and carrots have a delicate sweetish taste. As you can see, we do not use tomato to enhance the taste, but enjoy natural palatability of this dish.

On a note

If you want more delicate taste, you can add 1-2 tablespoons of sour cream or cream to the dish during cooking.
If you want to adapt this recipe for your slow cooker, it couldn't be easier. Onions and carrots are cooked in the "Frying" mode for about 10 minutes. Then everything is as above: zucchini with spices are added. The program "Extinguishing" is switched on for 30 minutes. This time is approximate as the vegetable may cook earlier or later.
Frozen zucchini can also be stewed with onions and carrots. To do this, the vegetable is not defrosted at all, but sent to the pan immediately. The disadvantage of such a product is that it contains more moisture than fresh. Then it is better to stew the dish without a lid. Also, a frozen vegetable may lose shape during cooking. However, this will not affect the taste.

Another idea for harvesting zucchini for the winter, so that later they can be stewed, baked or fried, is drying. Many owners of electric dryers massively harvest zucchini in circles, cubes or plates. You can store this product in glass jars until the next harvest. In dried form, zucchini has a rich aroma and taste. To prepare our dish from this drying, you should soak the required amount of zucchini for a while. Then drain the water and dry it a little. And now cook zucchini stewed with carrots and onions.

I am ready to eat stewed zucchini with carrots and tomatoes both in winter and in summer. juicy, healthy dish, which can be both a side dish and a main dish. Suitable for everyone who eats right or fasts (if you just stew vegetables in water, without oil). I always add dill to this dish at the very end, it harmonizes very well with zucchini.

Prepare all items on the list.

Peel the carrots and cut into semicircles.

Heat the oil in a frying pan and fry the carrots in it for 3-4 minutes, stirring occasionally.

Peel and cut the onion into cubes, finely chop the garlic.

Add onion and garlic to the skillet. Saute the vegetables for another 3-4 minutes, until the onions are translucent.

Cut the zucchini into semicircles if yours is young, and into quarters if it is large. If there are already large seeds in the zucchini, it is better to remove them first and then cut the zucchini pulp. It would be better to remove the peel from such a zucchini as well.

Put the chopped zucchini in the pan with the rest of the vegetables. Stir in vegetables and sauté for another 5-6 minutes.

Wash the tomato and cut into small cubes. You can peel the tomato, I did not do this.

Put the tomatoes into the skillet.

Add salt and ground black pepper to taste. Reduce heat to low and cover the pan with a lid. Simmer the dish for another 10-15 minutes, adding water if necessary, so that the zucchini is stewed, not fried.

Sprinkle the finished dish with chopped fresh dill.

Believe me, stewed zucchini with carrots and tomatoes cannot be spoiled, the dish always turns out juicy and tasty!

Bon appetit!

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.

In summer, there are a lot of fresh vegetables that contain a huge amount of vitamins needed by our body. Therefore, you need to take advantage of the moment and prepare useful and delicious food. That is the recipe for this dish and I want to offer. Zucchini stewed with carrots and tomatoes are easy to prepare, but they turn out very juicy and tasty. This dish can be both a side dish and a main dish, it can be safely cooked in Lent. I recommend to try!