Stewed zucchini is an excellent dietary dish. Zucchini stewed with vegetables

Step 1: prepare the ingredients.

Step 2: prepare the stewed zucchini.

Mix everything thoroughly until smooth, cover the pan with a lid and simmer our dish. 20–30 minutes stirring occasionally with a kitchen spatula. After this time, the vegetables will become soft and very tender.


We send chopped herbs to them, mix everything again and cook the food under the lid for some more time. 5 minutes. Then we taste it and, if necessary, add more salt and black pepper. Then we arrange the stewed zucchini in portions on plates and serve them at the table.

Step 3: Serve the stewed zucchini.

If you are using late varieties large-sized zucchini, then it is better to cut off their tough skin and remove the seeds from the pulp;

If desired, the set of spices can be supplemented with any others that are very often used during cooking. vegetable dishes;

An ideal replacement for regular zucchini is zucchini or squash;

You can add a few sprigs of cilantro to the dill and parsley, and to the vegetable set - sweet pepper and tomato.

Filled with vitamins and valuable microelements, stewed zucchini is ideal for the lungs. summer menu. This dish is so beautiful and appetizing that you involuntarily want to eat it. And, lo and behold, zucchini is exactly that magical product that you can eat and not worry about your waist. Moreover, not only do they not make you gain weight, they make you lose weight! Therefore, now, when the market is full of young zucchini and zucchini, we include as many as possible in our diet. more dishes from zucchini. I bring to your attention my favorite recipe stewed zucchini.

Ingredients:

(4-6 servings)

• 1 kg. zucchini or zucchini
• 3 pcs. onions
• 2 large carrots
• 1 red salad pepper
• 1/2 ladle meat broth or water
• 1 tbsp. level spoon of flour
• salt, pepper
• vegetable oil

• For stewed zucchini, you can use any type of zucchini, be it zucchini or regular zucchini, the only condition is that the zucchini skin must be thin. If the peel is still dense, then it is better to cut it off. You should also avoid over-aged zucchini, which not only has a thick skin, but also coarse seeds. You can make zucchini caviar from these, but it’s still better to stew young zucchini.
• We cut the zucchini into thin slices. A vegetable slicer is ideal for this, but an ordinary sharp knife can handle this task quite quickly. I cut the zucchini in half and then into slices.

• You can cut zucchini in another way, for example, into cubes; in general, the type of cutting does not play a special role.
• Cut the onion into half rings.

• Three carrots on a coarse grater.

• Well, now that the main ingredients for the stewed zucchini have been prepared, let’s begin the culinary mystery, that is, cooking.
• I want to say right away that the idea of ​​saving time and throwing all the vegetables into the stew at the same time is not the best. Only sequential laying and frying of vegetables gives the dish a beautiful color and delicate taste, so we must be patient and do everything in order.
• Take a wide pan with a thick bottom. Pour in some vegetable oil. On low heat stew the onion.

• When the onion becomes soft and transparent (do not simmer until it turns caramel), add the carrots.

• Simmer over medium heat for about 5-7 minutes. It is during stewing with onions that the carrots release their juice, resulting in a beautiful yellow-orange color of the gravy. To make vegetables release their juice faster, you can add a little salt to them.
• When the carrots become soft, add the chopped zucchini. Fry for a couple of minutes without a lid.

• Usually at the beginning of stewing there is quite a bit of liquid in the pan, so add some water or meat broth. Half a ladle is enough; the zucchini will then release quite a lot of liquid.

• Cover with a lid and simmer the zucchini for 15-20 minutes over medium heat. We stir periodically.
• Add diced red salad pepper. Instead of red pepper, you can put green or yellow pepper, creating your own color scheme for the dish. Simmer for 5-7 minutes.

• When our dish is almost ready, add a tablespoon of flour (without a slide). To prevent the flour from forming lumps, distribute it evenly over the entire surface, and then quickly stir everything. Flour makes the gravy thicker and richer.

• Well, now the last chord of the culinary symphony - add salt and spices to our dish, you may need to add a little sugar. Let the zucchini simmer for a few more minutes and turn off the heat.

• These delicious stewed zucchini are perfect as a side dish for meat. They are best served warm, although they are no less tasty cold.
• You can also make a very tender puree soup from zucchini,

The secret of zucchini is its ability to become a wonderful delicacy that does not require additional flavor support. Cut into rings or strips, fried in oil, it becomes tender, light snack. And raw, slightly salted grated young zucchini - great option super healthy breakfast.

But this vegetable “adores” good company. Zucchini stewed with potatoes, cauliflower, tomatoes, eggplants, peppers, onions and other vegetables from the garden is one of the healthiest and most delicious vegetable dishes.

This dish can be prepared in two ways: stew vegetables in own juice without adding oil or pre-fry each component in it and then simmer with the addition of sour cream.

The first option is for fans of diets, and the second is preferred by those who like to enjoy hearty food.

Vegetable platter

• 2 zucchini
• eggplant
• 2 carrots
• 250 g pumpkin pulp
• 5 potatoes
• a couple of garlic cloves
• handful of black grapes
• 2 tbsp. spoons of flour
• salt, pepper (to taste)
• 100 ml oil (preferably olive)
• glass of sour cream
• Italian herb mixture
• fresh herbs (any)

Cut the onion into half rings, zucchini and eggplant into circles, and all other vegetables into pieces in any shape.

Dip prepared slices of zucchini, eggplant and pumpkin in flour and fry separately from each other on both sides.

Pour oil into the bottom of the saucepan. Place all the prepared components of the dish in it, add grapes. Add a little salt (for more intense juice release). Place the saucepan over moderate heat, cover with a lid and simmer for about a quarter of an hour.

Pour sour cream into the vegetables, stir gently so that they do not lose their shape. Continue simmering on low heat for another half hour.

Ten minutes before the end of cooking, add chopped garlic and herbs to the dish.

This dish is served hot, garnished with fresh herb leaves.

Zucchini with vegetable filling

• 3 zucchini
• 2 carrots
• 5 cloves garlic
• 4 small onions
• 3 tomatoes with dense pulp
• 100 ml vegetable oil
• 100 g grated hard cheese
• salt, spices (to taste)
• greens (any)

Cut the zucchini in half. Remove the pulp so that “boats” with walls about 0.5 cm thick are formed. Remove the bones from the pulp and grate it.

Scald the tomatoes, remove the skin and finely chop.

Cut the onions and carrots into rings.

Combine all the vegetables prepared for minced meat, but do not add half the chopped onion (you will need it later).

Add some salt vegetable mixture, fry over moderate heat until half cooked and fill the zucchini “boats” with it. Sprinkle each with cheese.

Place a layer of “boats” in a deep container with a wide bottom and cover it with onion rings, salt and season with spices to taste. Place another layer on top and transfer again onion rings, adding salt and spices. If your “fleet” is not exhausted, make another “floor” in the same way.

Pour in a little water (2 cm). Cover the container with vegetables with a lid and simmer for about half an hour in the oven (+ 180 °C).

Place on plates and serve, garnishing each serving with fresh herbs. Bon appetit!

Very tasty stewed zucchini with vegetables is a dish in which all the vegetables are soaked in each other’s juices and aromas, but at the same time retaining their shape and color. Homemade stewed vegetables with zucchini is a dish that every housewife should be able to prepare. The recipe for stewed zucchini is very easy to follow and does not take much time. In the summer I don’t really want to eat meat (I’m already tired of it during the winter), so I very often cook stewed zucchini during the season: a bright and tender summer dish.

Ingredients:

• 2 small young zucchini (or one large one);
• one carrot;
• onion head;
• one ripe tomato;
• 2 cloves of garlic;
• salt and spices - to taste;
• a bunch of dill or parsley;
• vegetable oil - for frying.

Very tasty stewed zucchini with vegetables. Step by step recipe

1. Peel one head of onion and cut into thin half rings.
2. Place the onion in a frying pan with heated vegetable oil (odorless), fry it until transparent.
3. One large carrots clean, wash and grate on a coarse grater. Place it in a frying pan with onions. Mix the vegetables and continue frying.
4. Wash the tomato, make a cross-shaped cut, put it in a bowl and pour boiling water over it.
5. Then peel the tomato, remove the stem and cut into cubes.
6. Place the tomato in the pan with the vegetables, stir and fry for 2-3 minutes.
7. Wash the zucchini thoroughly, cut off the tails and cut into cubes.
8. Advice. We do not remove the seeds from young zucchini and do not peel the skin. If the zucchini is large and has thick skin, you need to peel it and remove the seeds.
9. Place the zucchini in a frying pan, stir, salt and add spices to taste. Pepper also to taste. Cover the pan with a lid and simmer for 15-20 minutes until tender, stirring occasionally.
10. Grind the garlic cloves through a press or grate them on a fine grater.
11. Wash the greens (I have a bunch of parsley) and finely chop them with a knife.
12. When the zucchini is cooked, add garlic and chopped herbs to the vegetables in the pan. Mix everything and simmer for another 2-3 minutes.

Place the finished stewed zucchini with vegetables on a dish and garnish with sprigs of curly parsley. Homemade zucchini is an ideal side dish for meat dishes: Vegetable season is starting, cook for fun. Vegetable stew This recipe can be varied: add rice, potatoes or meat - and you get new taste familiar dish. Various recipes For vegetable dishes, see our website “Very Tasty”.

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 destruction useful 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 dietary product nutrition. 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.

And 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

Zucchini in this dish literally absorb the aroma of 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 simmer 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, cut 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 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 the vegetables together over high heat for 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 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 the vegetables with a little oil. Finely chop the tomato (it is better to remove the skin from it first), beat the egg with a pinch of salt with a mixer, then add milk to it and beat 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: one-fourth cup cold water add flour (the amount depends on how thick you want to achieve), stir until homogeneous mass and, stirring, pour the liquid into the stewed vegetables a few minutes before they are 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