Stewed zucchini with tomatoes and peppers. Stewed zucchini with tomatoes and peppers Method of preparing stewed zucchini with tomatoes and peppers

Stewed zucchini with tomatoes and peppers without oil - a recipe for dietary nutrition and a Lenten menu. The products collected in the recipe are among the lowest in calories - zucchini has 17 kcal, tomato 20, bell pepper 27. For those who calculate the calorie content of a dish, I advise you to replace granulated sugar with a sugar substitute so as not to eat “empty” calories. Strict vegetarians will also enjoy this delicious vegetable stew - there are no animal products in the recipe.

To prepare a dish without oil, you don’t need special utensils, you only need juicy and ripe tomatoes. Under the influence of salt, sugar and heat, vegetable juice is released, then the process proceeds without your participation - the vegetables are cooked in their own juice. This delicious vegetable stew can be prepared for the winter - place hot vegetables in dry sterile jars, sterilize for 10-12 minutes in boiling water (half-liter jars), then screw the lids tightly and put them in a cool pantry.

Cooking time: 40 minutes
Number of servings: 4

Ingredients for stewed zucchini with tomatoes and peppers

1 medium zucchini;
3 tomatoes;
2 pods of red bell pepper;
3 cloves of garlic;
2 tsp red paprika flakes;
1 tsp salt;
1 tsp granulated sugar.

Method for preparing stewed zucchini with tomatoes and peppers

Let's start with tomatoes. Cut into 2-4 parts, cut out the stalk. Place coarsely chopped tomatoes into a thick-bottomed pan.

We choose tomatoes that are red, juicy, and ripe. You can cook with overripe ones. Overripe vegetables should be peeled. This is easy to do, just dip the tomatoes in boiling water for a minute and immediately cool them in ice water. After such a bath, the skin is easily removed.

We clean the red bell pepper pods from seeds and rinse them under the tap. Choose red, sweet and fleshy peppers; a lot depends on its taste and quantity.

Cut the pepper into strips or squares. Place the chopped peppers in the pan with the tomatoes.

Remove the skin from the zucchini using a vegetable scraper. Remove the seeds. Cut the zucchini into slices about a centimeter thick and add to the tomatoes and peppers.

Small zucchini with undeveloped seeds and delicate skin do not need to be peeled; they are cooked whole.

Peel the garlic cloves, cut them in half, and add them to the rest of the ingredients.

Place the pan on the stove, add sugar and table salt, and close tightly. Cook stewed zucchini with tomatoes and peppers over low heat for 35 minutes.

10 minutes before readiness, add sweet paprika flakes and stir. Cook uncovered over low heat for 10 minutes to allow the moisture to evaporate.

If you like hot food, add a pinch of ground red pepper at this stage.

This stew is eaten both hot and cold because it’s delicious! You can fill a small plastic container with stewed vegetables and take it with you to work - with a slice of whole grain bread you will get a complete vegetarian lunch.

Soy yogurt or soy sour cream will perfectly complement stewed zucchini with tomatoes and peppers.

Try making stewed eggplants using this recipe - diversify your vegetable menu. Bon appetit!

When making preparations for the winter, we want them to be not only tasty, but also healthy. And as a housewife, I love the simplest possible recipes. After all, you are increasingly convinced that the fewer problems in a recipe, the tastier it turns out. Zucchini with carrots and peppers for the winter is exactly the preparation that should be in the bins of every housewife. An amazingly tasty dish, I advise you to try it.

Ingredients:

zucchini - 0.5 kilograms;
carrots - 3 pieces;
sweet bell pepper - 0.5 kilograms;
garlic - 3-4 cloves;
tomato puree - 200 milliliters;
apple cider vinegar - 120 milliliters;
salt - 1 teaspoon;
sugar - 100 grams;
sunflower oil - 180 grams.

Zucchini with carrots and peppers for the winter. Step by step recipe

Peel the zucchini from the skin and seeds, cut into cubes of arbitrary size.
Cut the carrots into cubes.
Peel the bell pepper and grind it using a blender. If you like spicier dishes, add a pod of hot pepper.
Pour the tomato mass into the pepper mass (you can use ready-made tomato juice, you can dilute tomato puree with water, or simply chop the tomatoes in a meat grinder).
Place the resulting mixture on the fire, bring to a boil, season with salt, sugar and pour in sunflower oil.
Place zucchini and carrots in a saucepan with tomato-pepper sauce and cook everything over low heat for 35-40 minutes, 5 minutes before readiness add finely chopped garlic.
Place the hot appetizer of zucchini, peppers and carrots along with the sauce into sterilized jars and seal tightly with a lid.

Zucchini with carrots and peppers can be stored at room temperature for the winter. I think even after reading the recipe, you are convinced of its simplicity and usefulness. All that remains is to prepare a jar of this vitamin miracle for yourself. “I Love to Cook” wishes you the most delicious preparations. And be sure to try cooking

Stewed zucchini with tomatoes and peppers is a dish that should be prepared during the ripening period of vegetables, when they are still young, juicy and aromatic. There are no particular difficulties in preparing the dish; by adding tomatoes, the result is stewed zucchini with peppers in tomato sauce.

Prepare all products according to the list.

Peel the onion and cut into quarter rings.

In a frying pan in olive oil, fry the onion for 3-4 minutes until soft, stirring.

Remove the seeds from the bell pepper and remove the tail. Cut it into rings or strips, as desired.

Place the peppers and onions in a frying pan and simmer the vegetables for another 3-4 minutes.

Meanwhile, wash the zucchini and first cut it into circles, and then cut each circle into four parts.

Place the chopped zucchini in the pan with the rest of the vegetables.

Add a mixture of Provencal herbs, salt and ground black pepper.

Pass the garlic through a press and add to the pan.

Cut the tomato into circles, and then cut each circle into four parts.

Place tomatoes on top of all vegetables. Cover the pan with a lid, reduce heat to low and simmer the dish for another 15 minutes. Add water during cooking if the vegetables do not release enough juice to allow the dish to simmer rather than fry.

Stewed zucchini with tomatoes and peppers is ready. Serve the dish both on its own and as a side dish to the main dish.

Zucchini prepared according to this recipe is delicious both hot and cold.

Bon appetit!

Vegetable stew made from zucchini, peppers, carrots and tomatoes

Zucchini stew

A very tasty stew made from available vegetables, which in Europe is often called ratatouille. Stewed vegetables according to our recipe turn out delicious, filled with the colors of summer and a feeling of well-fed happiness!

Our version of ratatouille is with regular zucchini or zucchini squash. The method of stewing vegetables allows them to retain their shape, the vegetables do not become overcooked and have a beautiful appetizing appearance!

What you need for vegetable stew

for 3-4 servings

Young zucchini (or zucchini) – 1 piece (350-400 g);
Sweet pepper – 2-3 pieces;
Carrots – 1 piece;
Tomatoes – 2 pieces;
Onions – 2 heads;
Garlic – 2 cloves;

From seasonings to stews

Ground allspice – 0.5 teaspoon;
Sugar – 0.5 teaspoon;
Salt to taste.

Vegetable oil for frying.

How to cook vegetable stew with zucchini

Pour vegetable oil into a pan and heat it up. Pour onion (cut into half rings) and carrots (cut into thin slices) into the pan. Fry over low heat with the lid closed, remembering to stir.

When the onion softens, add the sweet pepper (cut into small strips).

After a couple of minutes, add zucchini (cut into small cubes) to the stew.

When the carrots and peppers have softened, add finely chopped garlic and tomato cubes to the pan. Stir well, but carefully, add sugar, salt and pepper. Simmer until cooked, the indication of readiness is that the tomatoes have softened.

Plate of delicious stewed vegetables with zucchini

What to serve with vegetable stew

The stew goes well with mashed potatoes and pasta.

What to do with juices from stews

When cooking vegetable stew, quite a lot of sauce is formed. When all or most of the vegetables have been eaten and the juice remains, it can be used to make an excellent vegetable gravy.

Stewed vegetables can be eaten on their own or complemented with a side dish!

Vegetable Gravy Recipe

Put the sauce from the stewed vegetables on the fire and, stirring, combine it with the flour (pour 1-2 tablespoons diluted in 0.5 cups of cold water into the pan in a thin stream).

Heat the gravy until the flour is cooked (a couple of minutes). If necessary, add salt, sugar (0.5 tsp), black pepper and a couple of tablespoons of ketchup.

Canned zucchini with carrots is an excellent snack option on the table. Moreover, especially such salads, prepared in advance, save the hostess when guests are already on the doorstep and there is nothing in the refrigerator. Moreover, such a jar of salad is kind of the best combination of a tasty and healthy snack.

A winter salad of zucchini and carrots goes well with mashed potatoes, meat dishes, and indeed with many foods. Moreover, this salad can also be added when preparing stewed meat with vegetables. In other words, a salad with zucchini and carrots is an indispensable dish in winter.

The main secret to preparing such a canned salad is the use of young zucchini. This way you can reduce the time when preparing the salad, because you don’t need to peel the skins and seeds. Moreover, young zucchini contains the most fiber and vitamins that are so beneficial to our heart and blood vessels.

How to prepare a salad for the winter from zucchini and carrots - 15 varieties

Ingredients:

Carrots - 2 kg
Zucchini - 3 kg
Greens - a bunch of parsley, a bunch of dill
Garlic - head
Sugar - 300 g
Salt - 60 g
Vinegar - 250ml
Oil - half a liter

Preparation:

Carrots, zucchini and garlic must be peeled and rinsed well. Grate the carrots on a coarse grater. Cut the zucchini into cubes. Mix sugar, salt, vinegar, oil, mix well. Add vegetables and herbs to the marinade. Mix well. Place the salad dish in the refrigerator for 2 hours. The salad must be placed on low heat, stirring occasionally. After the salad has boiled, simmer for another 15 minutes. Then put it in jars and roll it up.

It’s impossible to tear yourself away from this salad. Firstly, its ingredients are a set of traditional summer vegetables, which in itself is indispensable in the winter season. Secondly, this salad is an excellent addition to meat dishes, for example, to barbecue.

Ingredients:

Zucchini - 3 kg
Carrots - 0.5 kg
Onion - 3-5 pcs.
Garlic - 150 gr
Bell pepper - 3-5 pcs
Chili pepper - 1 piece
Tomato paste - 3 tbsp
Vegetable oil - 200 ml
Sugar - 0.5 tbsp
Salt - 2 tbsp
Vinegar 9% - 2 tbsp

Preparation:

We will pass both types of peppers, garlic and onions through a meat grinder. Add tomato paste, sugar, salt and butter to the vegetables.

Three carrots on a coarse grater. Cut the zucchini into large cubes.

Then add the vegetables to the sauce. Mix well and simmer for 20 minutes. Then add vinegar and simmer for another 5 minutes. Pour the salad into jars.

Bon appetit.

This salad, popular all over the world, has already become a favorite for its ease of preparation and bright taste.

Ingredients:

Zucchini - 2-3 kg
Tomatoes - 0.5 kg
Carrots - 0.5-1 kg
Onion - 0.5 kg
Red pepper - 300-500g
Tomato sauce - 1 can (350ml)
Oil - 1 glass
Sugar - 1 glass
Salt - 100g

Preparation:

Before preparing the salad, prepare all the ingredients. To do this:

Wash the zucchini and carrots and remove the skins. We cut the zucchini into small cubes and grate the carrots on a coarse grater. Remove the seed stem from the peppers and cut them into strips.

The onion must be cut into thin half rings. Tomatoes must be washed well and cut into large pieces. Now you need to take a saucepan with a thick bottom, where we put the tomato paste and a liter of water. Mix well. Then add salt, sugar and vegetable oil. Bring to a boil. Next, add the zucchini and simmer for 15 minutes. Then add the rest of the vegetables and cook for another 15-20 minutes. Then add vinegar and simmer for another 10 minutes.

The salad should be rolled up immediately after removing from the heat. Therefore, you should prepare the jars in advance. This amount of food should be enough for 6 liters of salad.

Place the salad in jars and seal with sterilized lids. Bon appetit.

A very tasty salad that can be used as a separate dish, as an appetizer, or even as an addition to a dish of vegetables and meat.

Ingredients:

Zucchini - 2-3 kg
Carrots - 0.5-1 kg
Red pepper - 300-500g
Hot pepper - 1 pc.
Tomato sauce - 1 can (500ml)
Oil - 1 glass
Vinegar - 200 ml
Sugar and salt to taste.

Preparation:

Peel the zucchini and cut them into 0.5 mm wide slices. Peel the garlic, carrots, peppers and put everything through a meat grinder. Place the resulting sauce in a saucepan and mix with salt, sugar, oil and vinegar. As soon as the vegetable mixture boils, add tomato paste to it and bring to a boil again. Then we put the zucchini into the pan. Bring to a boil and cook for 20 minutes. Pour the salad into jars.

Bon appetit.

This interesting and very tasty salad is simply a great find for winter feasts.

Ingredients:

Zucchini - 2 kg
Carrots - 1 kg
Tomatoes - 1 kg
Rice - 500g
Oil - 250 ml
Salt -100g
Vinegar - 100g

Preparation:

All vegetables must be peeled. Grate the carrots on a coarse grater. Finely chop the onion into cubes. Grate the tomatoes on a fine grater immediately in the pan where we will prepare the salad. Add butter, sugar, salt, onion and carrots to the tomatoes. Stir, close the lid and leave on the fire for 20-30 minutes. Then add the zucchini, chopped into cubes, reduce the heat and leave for another 20 minutes. Now add rice and fill with water (approximately 300-500 ml). Simmer until the rice is ready. Add vinegar and simmer for another 5 minutes.

Place in jars and seal. Bon appetit.

The salad is prepared in a slow cooker. Very tasty and simple, and also looks like sauerkraut.

Ingredients:

Zucchini (young) - 1.5 kg
Carrots - 250 g
Onion - 250 g
Vegetable oil - 0.5 cups
Vinegar - 150 g
Sugar - 150 g
Salt - 300 g.
Garlic - 8-12 cloves
Pepper - to taste

Preparation:

Using this amount of ingredients, you will get approximately 2.5 liters of salad. Prepare jars in advance.

Wash and peel carrots and zucchini. Grate for Korean salad. Peel the onion and chop finely. Then add sugar, salt, garlic, oil, vinegar and pepper to the vegetables. Mix and leave for 3 hours.

We sterilize jars and lids in a multicooker in the “Steam” mode. Place the salad in jars. Now we place a silicone mat or napkin on the bottom of the multicooker, place jars of salad on it and pour water no higher than the shoulder of the jars. We set the “Multi-cook” mode and leave the jars for 10 minutes at a temperature of 90-110 degrees. Remove and leave to cool.

Bon appetit.

The salad is perfect as a snack when you have unexpected guests. In addition, preparing this salad does not take much time.

Ingredients:

Zucchini - 2kg
Tomatoes - 4 pcs.
Onion - 4 pcs.
Red pepper - 10 pcs.
Sugar - 250 g
Vinegar - 150 ml
Pepper - 20 g
Salt - 50g
Tomato paste - 350g

Preparation:

Wash the vegetables, peel them and cut them into cubes. Tomatoes can be peeled

You can leave it that way as you like. Mix all the ingredients in a deep saucepan, mix well and simmer for 20-30 minutes.

Then put it in jars and roll it up. Bon appetit.

This simple but very tasty salad will delight any taster. The thing is that all vegetables, subjected to minimal heat treatment, contain many useful microelements and vitamins.

Ingredients:

Carrots - 400 g
Zucchini - 1 kg
Onion - 200 g
Garlic - 3 cloves.
Sugar - 20 g
Salt - 10 g
Vegetable oil - 100 ml
Red pepper - 5 pcs.

Preparation:

Wash all vegetables and remove peels and seeds. Grate the carrots on a coarse grater. Chop the onion and zucchini into small pieces. Place the vegetables in the frying pan. Meanwhile, cut the red pepper into cubes. Place all remaining ingredients in a frying pan and simmer over low heat for 20 minutes. After which the salad is ready to eat. However, it is better to leave this delicacy until winter. Place the dish in jars and send them to be sterilized.

By treating your guests to this winter version of the salad, you will undoubtedly earn recognition and praise. And the calls asking for the recipe will not stop.

Ingredients:

Zucchini - 4 kg
Carrots - 0.5 kg
Onion - 0.5 kg
Salt - 80 g
Sugar - 140 g
Mayonnaise - 300 ml
Vinegar - glass
Pepper - to taste
Oil - 150 ml

Preparation:

Peel the zucchini, carrots and onions. We clean the pepper from seeds. Cut the zucchini, onion and pepper into small strips. Grate the carrots on a coarse grater. Mix all the ingredients and leave for 15 minutes. Then put into jars and sterilize for 40 minutes.

Bon appetit.

This salad will delight you on cold winter evenings with its unforgettable summer taste.

Ingredients:

Zucchini - 1 kg.
Carrots - 3 pcs.
Garlic - 13 teeth.
Water - 250 ml.
Sugar - 60g
Salt - 20 g.
Vinegar - 40 ml.
Vegetable oil - half a glass.

Preparation:

For preparing salads for the winter, it is best to choose young zucchini. This way you can significantly save cooking time, because you don’t have to peel and seed them.

Rinse the zucchini well in running water and cut into large cubes. Then bring water to a boil and dissolve sugar, salt and vinegar in it. Now add the zucchini to the pan and bring it to a boil again, then leave it on the stove for another 10 minutes. Meanwhile, peel the carrots and grate them on a coarse grater. After 10 minutes, add vegetable oil, carrots and garlic to the pan. Simmer for another 4-5 minutes. Divide the salad into jars.

Bon appetit.

This salad will certainly please the entire household, because it is simply saturated with vitamins, especially since no vinegar is used at all for its preparation.

Ingredients:

Zucchini - 1 kg
Tomato - 1 kg
Carrots - 500g
Celery greens - 100g
Oil - 100 g
Sugar - 3 tbsp. l.
Salt - 2 tbsp. l.
Citric acid - 3 g

Preparation:

First of all, peel the zucchini and carrots. Cut all the vegetables into mugs or cubes, tear the celery greens into large pieces. Mix with sugar, salt, oil, acid and leave the salad until the juice releases. After which the salad must be cooked for about 30 minutes and placed in jars.

Bon appetit.

Ingredients:

Zucchini - 3 kg
Carrots - 3 kg
Onion - 1 kg
Bell pepper - 1.5 kg
Tomato - 2 kg
Salt - 60 g
Sugar - 1 glass
Vegetable oil - 3 glasses
Black pepper - 20 g
Chili pepper - 10 g
Vinegar - 60 g.

Preparation:

First of all, you need to prepare all the vegetables. To do this, remove the seeds from the zucchini and peppers. Peel carrots, zucchini and onions. Tomatoes must be minced or blended. To prevent the peel from remaining in the tomato juice, strain the tomato pulp through a sieve. Instead of tomatoes, you can add tomato paste.

Now, you need to boil a liter of water and a kilogram of tomato paste in a saucepan. Or tomato pulp. Grate the carrots on a coarse grater and add to the tomato paste. Grate the onion on a coarse grater. Chop the zucchini into small cubes. Place the zucchini and onion in a saucepan with carrots and tomato paste. Now cut the pepper into small pieces and add it to the rest of the ingredients.

After all the products are cooked, we send the remaining ingredients, namely salt, sugar, pepper, oil, chili, vinegar. After which everything must be mixed and left on the stove. Cook for about 60 minutes after boiling. And 10-15 minutes before the end, pour in vinegar. Afterwards, pour the salad into jars and roll up in the usual way.

Bon appetit.

The advantage of the salad is that it does not require much time and effort to prepare. It is prepared without preliminary preparation of ingredients. That is, there is no need to cook or fry anything.

Ingredients:

Zucchini - 3 kg
Carrots - 1 kg
Vegetable oil - half a glass
Sugar - glass
Salt - 60 g
Garlic - 2 heads
Loin seasoning - 1 package

Preparation:

Wash the zucchini and remove the skin. Cut into pieces. Wash the carrots, peel and grate. Mix all ingredients and leave to marinate for 3-4 hours, then roll into jars.

Bon appetit.

A simple but original salad that everyone will love. It will take no more than 2 hours to cook, which is very pleasant.

Ingredients:

Zucchini - 3kg
Carrots - 1.5 kg
Onion - 1.5 kg
Salt - 60g
Sugar - 110 g
Vinegar - 60 g
Black pepper - 20 g

Preparation:

Wash and peel the zucchini, cut into large cubes. Chop the onion into small cubes. The carrots must be washed well, peeled and grated on a coarse grater. Pour a glass of sunflower oil and onion into the frying pan. Fry it for 10 minutes. Then add the carrots and fry for another 10 minutes. The last to be placed are the zucchini, which also need to be simmered for 10-15 minutes. Add salt, sugar and vinegar to the pan, cover with a lid, reduce heat and leave for an hour. Before putting into jars, add black pepper and mix well.

Bon appetit.

This salad is perfect as an appetizer with mashed potatoes, or it will take center stage on the table as a separate dish. The combination of eggplant, zucchini and carrots gives an incredible taste of summer.

Ingredients:

Eggplants - 5 pcs.
Zucchini - 5 pcs.
Carrots - 4 pcs.
Tomatoes - 5 pcs.
Bell pepper - 2-3 pcs.
Chili pepper - 1 pc.
Onion - 5 pcs.
Garlic - 6 teeth.
Sugar - 60g
Salt - 20 g
Vinegar - 100 ml.
Fresh greens.

Preparation:

First of all, wash the vegetables and peel them. Eggplants and zucchini cut into circles about 0.5 cm thick. Place the circles on a baking sheet, possibly overlapping them to save space. Add a little salt, pepper and drizzle with oil. Let's prepare the second baking sheet. Place peppers cut in half on it and wrap with foil. Place the sheets with vegetables in a preheated oven at 200 degrees for about 20 minutes.

Meanwhile, cut the onion into cubes. Grate the carrots on a coarse grater. Fry onions and carrots in oil.

Now let's prepare the sauce. Beat the tomato pulp in a blender into a puree and put it on the fire until it boils.

To make it easier to peel the tomatoes, pour boiling water over them. Or put it in a saucepan with boiling water for 2-3 minutes. This way the skin will quickly come off and only the pulp will remain.

While the tomato sauce comes to a boil, take out the peppers and add cold water to remove the skins. Then cut into pieces, removing the seeds. You also need to finely chop the greens, finely chop the chili and squeeze out the garlic. Peppers, herbs, garlic, chili, sugar, salt - add all this to the tomato sauce, which should have already boiled by this time. Mix everything well and boil for 5-6 minutes. Then add vinegar and reduce heat.

We sterilize the jars and put the salad in them in layers. The first layer is carrots and onions, then eggplants and zucchini, then the sauce, until the jar is completely filled. The last layer should be onions and carrots. Cover with sterile lids and roll up. Before putting the salad in a cold place, you need to let it cool.