Stewed zucchini with vegetables: the best recipes and cooking features. How to quickly and tasty cook stewed zucchini

Stewed zucchini- a simple dish. But despite its simplicity and predictability, stewed zucchini in sour cream, with tomatoes and herbs, received a solid “A” from my family members and went off with a bang. The first time this happened was a long time ago, when I was just learning to cook. So this is a recipe for beginners. And besides the recipe, there is a lot of useful (I think) information from the practical experience of an experienced housewife.

What you need to know about stewed zucchini

You need to know why this vegetable is popular and why it is ignored. Paradox? Not at all: disadvantages are always a continuation of advantages.

So why do they love him?. Zucchini is a dietary vegetable (22 kcal!), it is included in the diet of those who want to lose weight. Zucchini contains a lot of useful nutrients (potassium, calcium, magnesium, phosphorus, vitamin PP, etc.) and complex carbohydrates (fiber). He's soft for digestive system, that is, it is suitable for many gastrointestinal ailments, and just like that great food- because of the content.

Why don't they like him?. Sometimes you can hear that zucchini is a tasteless vegetable. This is partly true. But bad taste can also be a virtue! A special feature of zucchini is the lack of a pronounced “character”. This allows it to take on the “accents” of other ingredients, conveying their taste, dissolving them, revealing them and complementing them.

Another feature of zucchini- juiciness, “moisture”, which is all the more obvious during the stewing process. And if the stewing is like culinary method usually requires broth or water, then stewing zucchini does not provide for this, or the matter is limited to a small amount of oil, and sometimes the dish - on the contrary - is thickened with flour water.

Apart from excellent summer taste, y stewed zucchini there is another undeniable advantage. If you fry zucchini into slices or make pancakes out of it, you will understand what I mean. Fried means splashes, extra oil that can never be calculated accurately, and standing in front of the stove. Fried zucchini- it's always a little heroic. Cooking stewed zucchini is without heroes, but gives a reward to everyone. Great taste!

Recipe Ingredients

To prepare stewed zucchini you will need:

zucchini - 4 small young ones,
tomatoes - 2 large,
greens - at your discretion in quantity and selection (dill, parsley, cilantro, mint, basil, etc.),
sour cream - 2 tbsp. spoons,
vegetable oil - 2-3 tbsp. spoons
salt to taste

How to cook delicious stewed zucchini

Peel the zucchini (although you can leave it if you are very young), rinse thoroughly, dip with a paper towel and cut into cubes.

Pour oil into the pan, heat thoroughly and then add the zucchini. Fry them over high heat and on the largest burner for 5-10 minutes. You don’t have to fry it if you want it completely dietary product, but I love that delicious smell of lightly browned foods. Do not add salt under any circumstances so that the vegetables do not release juice.

Also cut the tomato into cubes. Whether to peel it or not is up to you. I prefer to remove it, especially since it’s easy to do: pour boiling water in a small container for a few minutes, after making cuts on the skin, then place it under cold water, after which the skin can be easily removed.
Add tomatoes to zucchini. Stir and keep on high heat again for about five minutes.

Add sour cream, salt and pepper, or sprinkle with your favorite dry spices, stir, cover and simmer until cooked (10-15 minutes) over low heat.

At the very end, add the chopped herbs, lightly salt, stir again, let it boil and turn off the heat.

Let it brew a little and serve.

Young zucchini are preferable to old, large zucchini. They behave better when stewed - they keep their shape. In addition, they are healthier and do not need to be cleared of seeds (either there are none, or they are very delicate). If you decide to use old vegetables, cut them into large cubes, otherwise they will become soggy. And don't forget to discard the zucchini seeds.

Sometimes zucchini turns out too liquid (depending on the variety or other vegetables included in the recipe), not everyone likes it. First, add salt at the very end. Or don’t add salt at all, especially if you use a lot of spices and herbs - they’re great. Secondly, thicken with flour or semolina: stir in a small amount cold water or milk, flour (or semolina) and add to the pan with the stewed vegetables before finishing cooking. The flour mixture will absorb excess liquid. Although personally I love vegetable “liquid”.

In already ready dish add garlic pressed through a press. Adding garlic last makes it possible to kill two birds with one stone: set aside some of the stewed vegetables to serve at dietary option, and make the other part sharp.

The dish will be less spicy, but with a pleasant garlic aroma, if you fry chopped garlic cloves in oil (don’t forget to remove them before adding the zucchini).
Place with tomatoes spicy ketchup or adjika.

Stewed zucchini is also good cold, as light vegetable snack. Hot ones will be an excellent side dish for meat or whole boiled potatoes.

How else can you cook stewed zucchini?

With cheese. Stewed zucchini with cheese is very good. When choosing the latter variety, remember that the zucchini will absorb the taste of the cheese. Added after vegetables.

With meat. If you want to cook zucchini with meat, boil or fry it in advance, saute the tomatoes and onions separately. Stew the zucchini in own juice, and then combine everything together in one frying pan. Greens are always added at the end and are minimally cooked.

With vegetables. Stewed zucchini is good in vegetable stew. Tomatoes, bell peppers, onions, carrots, cabbage, potatoes - in any combination or all together. Don't forget the spices! And try splashing some beer, it turns out very interesting.

With egg. Stewed zucchini, drenched in egg. First, simmer the zucchini with vegetables, and then pour in the beaten egg. Tasty!

Stewed zucchini, recipe with photo ©

Zucchini - delicious and healthy vegetable, which is valued for its low calorie content. Dishes based on this product are included in the diet of children and people on a diet. One of the most delicious and useful ways cooking zucchini - stewing. Due to their juiciness, the fruits practically do not require the use of additional liquid or fat. Thanks to the excellent combination with many products, stewed zucchini always turns out very different and incredibly tasty.

Dietary fruits

Zucchini is a vegetable, 100 grams of which contain only 22 kilocalories. Green fruits rich in useful nutrients: potassium, phosphorus, magnesium, calcium, various vitamins and fiber. Thanks to “good” carbohydrates, zucchini is easily absorbed by the body. It is not surprising that this particular product is becoming one of the first in complementary feeding for babies. People who want to lose weight or are carefully watching their figure include zucchini in their daily diet.

Zucchini has a neutral taste. Often it is this factor that causes a negative attitude towards the product. But is it really that bad? Indeed, due to its “tastelessness,” zucchini goes well with other products, complementing them or absorbing the aroma of brighter ingredients.

Selecting and stewing vegetables

Stewed zucchini is a simple and very quick dish to prepare. The dish can be prepared with various ingredients, due to which all family members will like it. Additional components the most can perform different vegetables, greens, meat, mushrooms, cereals, eggs, beans, corn, cream, sour cream, tomatoes and much more. Fragrant spices and herbs will give stewed zucchini a truly magical taste.

Whatever recipe for stewing zucchini is chosen, you certainly cannot do without the main ingredient. Choosing zucchini is not difficult. It is advisable to use a young product, because it has a soft skin and practically no seeds. If there is minor damage on the surface of the fruit, or the vegetable has begun to rot, the damaged area should be cut off with a knife. The rest is completely suitable for consumption.

On the shelves you can find a popular variety of vegetable - zucchini. When you see dark green fruits, you should feel free to purchase them. After all, zucchini is the same zucchini that breeders worked on to create. Both vegetables have completely identical qualities. The only difference is the time of their maturation.

Stewing zucchini correctly is very simple. Popular recipes cooking vegetables will help create a real culinary masterpiece using the most common and readily available ingredients.

Recipe with sour cream

To quickly and tasty stew zucchini in a frying pan, you will need some of your favorite vegetables and a jar of sour cream. Fat content dairy product depends on the preferences of family members. For those who are on a diet, sour cream with a minimum percentage is suitable, and to make the dish tastier and richer, you should use a thick, preferably even homemade product.

Required Products:

900 grams of zucchini;
200 grams of ripe tomatoes;
150 grams of sweet pepper;
200 milliliters of sour cream;
3−4 cloves of garlic;
salt, ground black pepper;
a small bunch of fresh dill;
a little vegetable oil.

Step by step guide:

Instead of sour cream, you can use cream, tomato or mayonnaise.

Zucchini with potatoes in the oven

The recipe for stewed zucchini with potatoes will help you prepare a complete lunch for all family members. Due to the fact that the dish is cooked in the oven, it turns out very juicy and aromatic. The use of potatoes and eggplants makes the dish filling and nutritious, which allows it to serve as an independent meal.

To prepare zucchini you will need:

Cooking steps:

If the zucchini skin is too hard, it should be removed.

Stew with cabbage

If you cook stewed zucchini with cabbage, onions, tomatoes, carrots, garlic and eggplants, you will get a real vegetable stew. The dish can be eaten both hot and cold. In summer, the second option is especially good, since this food will not only satisfy the feeling of hunger, but also give a delicious feeling of freshness.

Required Products:

Step by step guide:

To make the tomato paste more easily distributed throughout the mass, it should be diluted in a small amount of drinking water.

With green peas and beans

Stewing zucchini according to a recipe that includes legumes is as simple and quick as all other stews. An excellent combination of peas, beans, zucchini and sour cream will please all gourmets. The dish can be prepared for dinner, because it is quite nutritious, but does not contain many harmful calories.

Required ingredients:

Cooking process:

You can use fresh or frozen legumes to create this dish. The cooking time and method do not change.

Zucchini with mushrooms

One of the brightest options for preparing stewed zucchini is mushroom stew. Saturated magical aroma The dish turns out to be satisfying, nutritious and healthy. Light dinner, consisting of stewed mushrooms and zucchini, will certainly diversify the daily diet and surprise loved ones so harmonious combination ingredients.

Required Products:

600 grams of champignons;
950 grams of zucchini;
300 grams of onion;
salt, curry, ground black pepper;
vegetable oil.

Step by step guide:

If you replace 1/3 of the champignons forest mushrooms, the taste and aroma of the stew will become more rich and interesting.

Stewed zucchini is one of the most delicious dishes that can surprise you with a new taste every time. Cooking these vegetables is a real pleasure. The process does not require any effort or special preparation. Properly prepared zucchini dishes will win the warm love of all loved ones. To make food the most delicious and appetizing, and also to preserve all the beneficial substances in them, The following rules should be followed:

Zucchini dishes are summer favorites. And stewed vegetables are especially popular, because they are tasty, healthy, appetizing and can replace a full lunch.

The fruit of the pumpkin family has a rich vitamin and mineral composition. It consists of 95% water and helps remove excess fluid and toxins from the body. Normalizes work cardiovascular system. Reviews from nutritionists indicate that vitamin C in the vegetable helps strengthen the immune system.

How to make it 100% delicious

To ensure a successful stew, follow these five tips.

Fruit. For stewing, choose young zucchini. There is no need to peel them or remove the seeds. In addition, they are juicier and will not become soggy when heat treatment. Cut old fruits into large cubes so that they do not lose their shape.
Sauce. To thicken the stew, add a little flour or cornstarch to the sauce.
Extinguishing. Add the vegetable to the pan when all other ingredients are almost ready. Or simmer separately, as it cooks very quickly.
Water and salt. When stewing, do not add excess liquid and add salt at the very end, otherwise the dish will “float”.
Spicy. Red wine will give the appetizer an unusual, refined taste. Add a little drink to the stew and stir.

Stewed zucchini with vegetables:selection of recipes

One of the main advantages of stewed zucchini is the speed of preparation. This factor allows to minimize destruction useful substances during heat treatment. The fruit absorbs the taste of other ingredients, so snacks with it are flavorful. In addition to vegetables, zucchini can also be combined with meat, mushrooms, cheese, each time getting new dishes and tastes. You can cook the fruits on the stove, in a slow cooker, in the oven and in the microwave. Step-by-step recipes popular dish options - below.

Classic with potatoes

Peculiarities. Stewed zucchini with potatoes – hearty side dish, independent dish during Lent and for vegetarians. The recipe is simple and inexpensive.

What it consists of:

zucchini - one piece;
potatoes - 300 g;
bell pepper - 200 g;
onion - 150 g;
carrots - 200 g;
eggplants - 300 g;
broth - 200 g;
dill - a bunch;
garlic - four cloves;
vegetable oil - two tablespoons;
salt, pepper

Procedure

Chop the onion. Grate the carrots coarse grater. Heat a frying pan and fry with chopped garlic.
At the same time, peel the potatoes and cut into squares. Place it in a frying pan.
Chop the eggplants into large cubes.
Peel the peppers and cut them into thin strips lengthwise. Place together with the blue ones to fry with the rest of the ingredients.
Chop the zucchini into squares; if the fruit is young, you don’t have to remove the skin. Place in a saucepan to fry.
Pour the broth into the pan, add salt and pepper.
Close the lid and simmer for 15 minutes until the potatoes are done.
Sprinkle with fresh herbs and serve.

With meat

Peculiarities. The recipe for stewed zucchini with meat is tasty, satisfying and easy to prepare. Suitable for dinner with family and for treating guests. You can cook this stew not only in a frying pan, but also in pots.

What it consists of:

zucchini - three pieces;
pork - 500 g;
onion - 150 g;
tomato paste - 100 g;
vegetable oil - 15 ml;
spices - 20 g.

Procedure

Wash the pork, cut into thin slices. Salt the meat and start frying in a saucepan.
After the excess liquid from the pork has evaporated, add the onion rings to the pan. Sprinkle with your favorite seasoning.
Stir in a glass of water tomato paste, pour the mixture into a saucepan, stir.
Cover with a lid and simmer pork for 30 minutes until tender.
While the meat is cooking, remove seeds and skin from the zucchini and chop coarsely. When the pork is tender, add the pieces to the pan.
Simmer for 15 minutes until the vegetables are soft.

You can stew zucchini with pork, beef, chicken, turkey, but the most delicate taste It turns out with veal.

With tomatoes and cheese

Peculiarities. Stewed zucchini with tomatoes – pure summer dish. Cheese filling gives the appetizer a richness, and garlic emphasizes its piquancy. Can be served as an independent appetizer or as a side dish for fish and meat.

What it consists of:

zucchini - two pieces;
tomatoes - 300 g;
onion - 150 g;
greens - a bunch;
garlic - two cloves;
cheese - 100 g;
mayonnaise - 50 g;
vegetable oil - 15 ml;
salt, pepper

Procedure

Finely chop the onion and fry until golden brown.
Peel the zucchini and cut into cubes. Place in a frying pan.
Pour boiling water over the tomatoes, remove the skin, and add to the rest of the ingredients.
Add mayonnaise and chopped garlic to the saucepan.
Cover with a lid and simmer for 15 minutes until done.
Once the vegetables are ready, sprinkle them with cheese crumbles. Keep the pan on the heat for another two minutes to melt the cheese.

In a slow cooker

Peculiarities. Thanks to the slow cooker, the stew cooks very quickly. Cooked in a modern unit, it turns out more aromatic and tender. The “Extinguishing” mode is used. The dish is considered dietary, suitable for a lean diet and fasting days.

What it consists of:

zucchini - three pieces;
tomatoes - 500 g;
pumpkin - 500 g;
onion - 100 g;
garlic - four cloves;
greens - a bunch;
ground coriander - one teaspoon;
ground ginger - one teaspoon;
vegetable oil - 15 ml.

Procedure

Peel the onion and garlic, cut into small cubes.
Chop the pumpkin pulp into slices.
Add a little oil to the bowl and place the prepared ingredients in it.
Cut the zucchini into rings and cover the rest of the vegetables in the bowl with them. Add some salt.
Cut the tomatoes into circles and place in a bowl.
Cook for 45 minutes.
Ten minutes before cooking, sprinkle the stew with fresh herbs.

With mushrooms

Peculiarities. Stewed vegetables and mushrooms go well together. And sour cream sauce successfully complements the stew. Preference is usually given to champignons. Although you can also include forest species in the recipe.

What it consists of:

zucchini - two pieces;
champignons - 300 g;
onion - 150 g;
carrots - 200 g;
garlic - two cloves;
sour cream - 130 g;
vegetable oil - for frying.

Procedure

Finely chop the onion and carrots and fry until soft.
Cut large champignons in half, leave small ones whole. Add mushrooms to the saucepan and continue frying.
Chop the remaining vegetables in large pieces, throw it into the frying pan. Simmer in your own juice for ten minutes.
Finely chop the garlic with a knife, mix with sour cream, and pepper to taste.
Pour sour cream into a saucepan and stir. Simmer for another ten minutes. Do not cover with a lid, let the excess liquid evaporate.
If desired, a few minutes before the end of cooking, you can sprinkle the dish with grated cheese to create an appetizing crust.

You can use raw, canned, and dry mushrooms. Only the latter must be pre-soaked in hot water.

In sour cream

Peculiarities. Tender and light side dish with a creamy flavor. If you remove garlic and pepper from the recipe, the dish will be suitable as complementary food for a child.

What it consists of:

zucchini - three pieces;
tomatoes - 300 g;
garlic - three cloves;
sour cream - 100 g;
greens - a bunch;
vegetable oil - to taste;
salt, pepper

Procedure

Peel the fruits and cut into neat bars.
Chop the tomatoes into small slices.
Combine the zucchini and tomatoes and simmer over medium heat for seven minutes. Do not add water as the tomatoes will release juice.
Chop the garlic, mix with sour cream, season the sauce with your favorite spices to taste.
Pour the sauce into the saucepan and stir with a wooden spoon. Cover it with a lid and simmer for another 15 minutes.
When the vegetables become soft, sprinkle with chopped herbs and let them sit for a while before serving.

With egg

Peculiarities. Simple and budget dish. The recipe will be useful for a nursing mother, as it combines a maximum of useful ingredients.

What it consists of:

zucchini - two pieces;
chicken egg - three pieces;
milk - 100 ml;
onion - 200 g;
butter - to taste;
salt, pepper

Procedure

Peel the onion, chop finely, fry on butter five minutes.
Cut the zucchini into medium cubes. Use young fruits, they are more tender and cook faster.
Add them to the pan. Close the lid.
Cook for 20 minutes. Do not stir.
Beat eggs with milk, pour the mixture into a saucepan. Cover with a lid and continue to simmer the zucchini in the pan for another five minutes until done.

With cream

Peculiarities. Delicate delicacy with a unique milky taste. Serve as independent snack or as a side dish for meat. The fat content of the cream can be adjusted at your discretion. The fatter they are, the thicker the creamy gravy will be.

What it consists of:

zucchini - one piece;
onion - 150 g;
carrots - 200 g;
garlic - two cloves;
cream - 150 ml;
greens - a bunch;
crushed nutmeg- one teaspoon;
vegetable oil - to taste;
salt, pepper

Procedure

Peel the carrots and chop into thin slices. Fry in a drop of vegetable oil.
Cut the onion into half rings, zucchini into bars.
Place the prepared ingredients in the pan with the carrots. Fry for five minutes.
Pour the cream into a saucepan, sprinkle with spices and chopped garlic, simmer the ingredients under the lid for seven minutes.
At the end of cooking, sprinkle the side dish with herbs and serve hot.

With rice

Peculiarities. Hearty stew no oil. All ingredients turn out tender, and rice boiled in vegetable juice, acquires a crumbly structure.

What it consists of:

zucchini - two pieces;
rice - 200 g;
tomatoes - 150 g;
carrots - 200 g;
onion - 150 g;
garlic - three cloves;
dill - bunch
sour cream - 50 g;
salt, pepper

Procedure

Peel and seed the fruit and cut into cubes.
Chop the onion into half rings.
Cut the carrots into thin slices.
Cut the tomato into small cubes.
In a frying pan, sauté the onion, chopped garlic and carrots until soft.
Then add the zucchini and tomato and fry for another ten minutes.
At the same time, boil the rice.
Now you need a saucepan. Place a layer of rice in it.
Cover the cereal with vegetables, sprinkle with chopped dill. Season with salt and pepper.
Add sour cream and a little water. Simmer until the liquid evaporates.

With carrots

Peculiarities. Stewed zucchini with carrots and onions - simple and delicious dish on the water, which is ideal for strict fasting. To use the recipe during the winter food abstinence period, the zucchini must be frozen during the season.

What it consists of:

zucchini - two pieces;
onion - 150 g;
carrots - 200 g;
sunflower oil - to taste;
salt, pepper

Procedure

Peel the onion and chop into squares.
Simmer in a small amount of water until transparent.
Chop the carrots into thin strips.
Simmer for five minutes over low heat.
Cut the zucchini into small pieces.
Add the vegetable to the rest of the ingredients and season with salt and pepper.
Cover the pan with a lid and cook for 15 minutes.

Recipes for stewed zucchini leave room for experimentation. Combine vegetables with meat, spices, seasonings, add grains and even sausage, without being afraid of culinary fantasies.

Here is the simplest recipe:

Stewed zucchini with garlic

Olesya Revus

Finally, in the Urals, zucchini is starting to ripen and appearing on our family menu.
It's simple and quick recipe juicy and tasty dish.

After cooking you will receive 3 servings

Cooking time - 25 minutes

INGREDIENTS

zucchini, 1 piece

carrots, 1-2 pieces

onion, 1 piece

garlic, 4 cloves

salt, to taste

bay leaf, 2 pieces

dill, 1 bunch

black pepper, to taste

vegetable oil, 50 ml

water, 100-130 ml

PREPARATION METHOD

Finely chop the onion, fry on vegetable oil until golden brown

Grate the carrots on a coarse grater, add to the onion, and fry.

Cut the zucchini into medium cubes, add to the frying pan, add salt, pepper, bay leaf, stir, cover with a lid, simmer for 10-15 minutes. If there is little juice from the zucchini, add water. Vegetables must be stewed.

Add chopped garlic, dill, simmer for another 5-7 minutes.

Here are a few more recipes for a dish called Stewed Zucchini:

Stewed zucchini - the best recipes. How to properly and tasty cook Stewed zucchini.

One of the main advantages of stewed vegetables is the speed of preparation, which, naturally, allows you to minimize the destruction of beneficial substances. In addition, stewed vegetables are a huge opportunity for culinary creativity.

To prepare them, you can use any ingredients that you can get your hands on: potatoes, cabbage, tomatoes, eggplants, carrots, onions and, of course, the highlight of our article - healthy zucchini.

Stewed zucchini - general principles and methods of preparation

Zucchini is a dietary food product. They are healthy, filling due to the presence of fiber, and low in calories (only 24 kcal per hundred grams).

Some people mistakenly believe that zucchini is a rather simple and bland 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 huge amount essential microelements and easily digestible fiber, which helps our digestion work properly.

Moreover, zucchini is able to absorb the aroma and taste of the ingredients around it. This quality helps it “dissolve”, but at the same time give the dish a full and rich taste.

Classic stewing of food 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 cooking process, it is not necessary to “dilute” it with liquid.

Most often, zucchini is stewed separately from the other ingredients, since they cook very quickly, unlike potatoes, beets or carrots.

A few minutes before it’s ready, all the ingredients of the dish are mixed and simmered over low heat so that each ingredient is thoroughly soaked.

Stewed zucchini - food preparation

Before stewing zucchini and other vegetables, we thoroughly wash them, remove the skin, seeds and other unnecessary elements, cut them into approximately equal pieces so that the resulting dish is not only healthy, but also attractive, and proceed according to the recipe.

We also note that any vegetables should be peeled before cooking, and meat (if you add it) is better to boil or fry separately in advance.

Stewed zucchini - the best recipes

Recipe 1: Stewed zucchini with yogurt

You were not mistaken, and your eyes are not deceiving you. We will stew the zucchini with yogurt - natural and without any additives. Please note that for this dish we select only milk (young) zucchini with thin skin and without seeds.

Ingredients:

500 gr. zucchini
- 200-250 gr. natural yogurt
- mustard seeds - two teaspoons
- salt to taste

Cooking method:

We wash the zucchini; it is not necessary to peel the skin (if the vegetable is young and not overripe), although this is a purely individual matter. Cut it into thin slices (or cubes) and place in a saucepan. Simmer the vegetables, lightly adding salt, for ten to fifteen minutes.

Next, mix the yogurt with the seeds and pour over the zucchini. Simmer for a couple more minutes and then serve. Dish thanks to yogurt and mustard seeds, will have a very original taste. The recipe is especially useful for those people who follow a strict diet.

Recipe 2: Stewed zucchini with tomatoes and cheese

The zucchini in this dish literally absorbs the aroma of the cheese and smoked chicken and they turn out simply magnificent thanks to the successful combination of all components. 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 processed cheese
- onion
- herbs, spices, salt

Cooking method:

We wash the zucchini, cut it into cubes, and let them stew in their own juice, adding a little salt. Meanwhile, fry the onions in a frying pan, remove the skins from the tomatoes, scald them with boiling water, chop them and add them to the fried onions.

We also add chopped chicken. Sauté everything until the tomatoes are ready. Cut the cheese into small cubes. Dip the vegetables into the semi-finished zucchini, add the cheese and mix everything well. Simmer for another 5-7 minutes and turn off the stove. Serve the dish sprinkled with herbs.

Recipe 3: Stewed zucchini in sour cream

Ripe zucchini combined with vegetables in sour cream sauce- it is both easy and hearty dish, which will in no way harm your figure. An excellent side dish for any meat. We advise you to take it into service.

Ingredients:

Zucchini 1.5 kg
- four bell peppers
- two large tomatoes
- three cloves of garlic
- 250 gr. sour cream (up to 15% fat content)
- greens
- spices, pepper, salt to taste
- vegetable oil for frying

Cooking method:

Peel the peppers from seeds, cut into cubes and place in a heated frying pan. Fry them in any vegetable oil for about 3 - 5 minutes. We wash the zucchini, peel it if it is old, cut it into cubes and add it to the peppers.

Fry vegetables together high fire within ten minutes. At this time, remove the skin from the tomatoes, chop them too and add them to the vegetables in the frying pan. Stir and continue frying for another 2-3 minutes.

Sprinkle with pepper, spices, herbs, salt, pour in 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 the finished stewed vegetables from the stove after turning them off, this way they will be soaked in the sauce and will become even tastier.

Recipe 4: Stewed 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 to give it spicy taste. Zucchini prepared in this way turns out very beautiful and appetizing.

Ingredients:

500 gr. young zucchini
- one carrot
- one medium onion
- one tomato
- one egg
- three spoons of milk
- to taste: herbs, garlic, spices
- vegetable oil

Cooking method:

Peel and chop the onions and carrots (onions finely and carrots into thin slices). Fry vegetables with the addition of large quantity oils 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 slightly again.

Add diced zucchini to the overcooked carrots, add tomatoes and beaten egg with milk. Close the lid, simmer the vegetables for 7-10 minutes, then open the lid, add 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, which contains the highest concentration of nutrients. In addition, such vegetables will not “go limp” during the stewing process;

If you use old zucchini, 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 thickness, you can add flour to the stewed zucchini. This is done as follows: add flour to one-quarter cup of cold water (the amount depends on how thick you want to achieve), stir until homogeneous mass and, stirring, pour the liquid into stewed vegetables a few minutes before it's ready. By the way, you can use milk instead of cold water.

When preparing Stewed Zucchini, I personally am not going to use either yogurt or milk, as I consider them unhealthy products.

I invite everyone to speak out in

Stewed zucchini with vegetables - delicious and healthy dish, ideal for children's and adult menus. They are prepared on the stove, in the oven or in a slow cooker, varying the range of ingredients used. Today's article presents interesting selection recipes for similar dishes.

To prepare stewed zucchini, it is advisable to use young thin-skinned fruits that have practically no seeds. Before starting heat treatment, the selected specimens are washed, dried and cut into the required pieces. Next, depending on the technology, they are fried in a frying pan or immediately begin stewing. To do this, combine zucchini with onions, carrots and other vegetables, add a small amount of water or broth and simmer over low heat.

If the dish contains meat components, they are prepared separately and only then combined with the rest of the ingredients. This is due to the fact that beef and pork require longer cooking times than vegetables. Some recipes allow the use of 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 version

Stewed zucchini with vegetables, made using the technology described below, will become great addition for 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 zucchini.
A 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 you stew the zucchini with vegetables, you need to prepare all the ingredients. They are washed, peeled if necessary and chopped. Then put grated carrots and onion half rings into a heated, oiled saucepan. All this is lightly fried. Just a few minutes later, add grated tomatoes to the sautéed vegetables and simmer everything together until the liquid has almost completely evaporated. Then diced zucchini, salt and spices are sent there. Cover the saucepan with a lid and leave on the lowest heat. After a quarter of an hour, add chopped herbs and crushed garlic to the finished dish. Mix everything thoroughly, heat it up and after a couple of minutes remove it from the burner.

Option 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 healthy. It is also important that such zucchini with vegetables are different low content calories. Therefore, they can be safely offered even to those who adhere to a strict diet. For cooking Lenten 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 slices of mushrooms are sent to them and cooked all together until the liquid has completely evaporated. The finished dish is 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.

Option with green peas

This recipe for stewed zucchini with vegetables involves using a slow cooker. This allows you to significantly simplify the process and minimize the effort required. To prepare this dish you will need:

3 zucchini (preferably with thin skin).
A glass of green peas.
150 milliliters of 15% sour cream.
Onion.
A glass of green beans.
A couple of cloves of garlic.
Vegetable oil, salt, herbs and dried herbs.

Place chopped onion in an oiled multicooker bowl and lightly fry it. As soon as it becomes transparent, add zucchini slices to it and continue cooking, taking the time to periodically stir the ingredients. After a few minutes, the device is loaded into the tank and green peas. Cook 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. After this, cover the device with a lid and wait about another quarter of an hour.

Option with cabbage

Using the method described below, you get an incredibly tasty and aromatic stew of vegetables and zucchini. It consists of simple and very healthy ingredients, therefore optimally suitable for both adults and baby food. To prepare this dish you will need:

Young thin-skinned zucchini.
Large eggplant.
300 grams of white cabbage.
Medium carrot.
A pair of ripe tomatoes.
A small onion.
A couple of cloves of garlic.
A full large spoon of tomato paste.
A couple of black peppercorns.
Salt, vegetable oil and fresh herbs.

Before eating vegetables, they are washed, if necessary, peeled and chopped. Then place onion half rings and pieces of garlic into an oiled, well-heated frying pan. All this is fried for a few minutes. As soon as the vegetables are slightly browned, add carrot slices and eggplant cubes.

After a few minutes, add shredded cabbage and chopped zucchini to the frying pan. Cover the dish with a lid and leave on low heat. Shortly before the completion of heat treatment, tomato slices, tomato paste, salt and spices are added to the almost finished dish. All the vegetables are stewed together until the vegetables are soft, and then decorated with fresh herbs and served at the dinner table.

Option with potatoes

This recipe for stewed zucchini with vegetables is interesting because it involves using the oven. Thanks to this, the prepared dish turns out unusually juicy and aromatic. To make something simple and satisfying vegetable dish, you will need:

Young zucchini.
5 potatoes.
3 tomatoes.
Medium eggplant.
Salt and vegetable oil.

Washed vegetables are peeled if necessary, cut into small pieces large pieces and place in a heat-resistant form, greased with vegetable fat. Salt and any other products are also sent there. aromatic spices. Cook the zucchini with vegetables in the oven, heated to medium temperature, until all the ingredients are soft. The average duration of heat treatment does not exceed twenty-five minutes.

Option with cauliflower

This aromatic and very tasty dish will certainly be appreciated by those who adhere to a healthy lifestyle. It consists of a large number of vegetables and contains a minimal amount of fat. To prepare stewed zucchini with vegetables and cauliflower, you will need:

One medium carrot and one onion.
A pair of young zucchini.
Forks of cauliflower.
A pair of ripe tomatoes.
50 ml water.
A couple of cloves of garlic.
20 ml natural lemon juice.
Salt, herbs and spices.

The washed cabbage inflorescences are boiled in salted water with the addition of lemon juice, and then drained in a colander. Separately, fry chopped zucchini, onions and carrots. Then add salt, sprinkle with spices, add water and simmer for ten minutes. Add boiled water to the almost finished dish. cauliflower, chopped garlic and grated tomatoes. All this is heated briefly under the lid, removed from the stove and decorated with fresh herbs.

Option with sour cream

This dish will surely please even those who are not very fond of vegetable stew. It is stewed in sour cream sauce, which gives it a special taste and delicate aroma. To prepare such a lunch, 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 is fried in a heated vegetable fat. As soon as they are browned, add tomato slices and strips bell pepper. After five minutes, 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 option

This hearty and tasty dish is ideal for... family dinner. It is prepared from simple and easily accessible 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 meat.
A tablespoon of sesame oil.
700 grams of zucchini.
4 cloves of garlic.
Salt, herbs, spices and sunflower oil.

The washed and dried meat is cut into small pieces and fried in heated vegetable fat. The browned chicken is salted, sprinkled with seasonings and put aside.

In a separate frying pan, greased sesame oil, fry pieces of zucchini and thawed corn. Then all this is connected to chicken meat, add a small amount of water, season with chopped garlic and simmer under the lid for about twenty minutes.