Stewed vegetables with zucchini and potatoes. How to stew zucchini with potatoes in different ways? original recipes

The main product from the proverb “Bread is the head of everything” has long had a persistent competitor. If we ask ourselves what we eat as often as bread, one word comes to mind - potatoes. Back in 1961, the heroine of Nadezhda Rumyantseva listed all kinds of potato dishes by bending the fingers of both hands. More than 50 years have passed, and now every housewife can name twice or even three times more.

This potato casserole with zucchini and bacon- one of traditional dishes Ukrainian cuisine. To prepare all the products, you need 10-15 minutes. After you send everything to the oven, you can start preparing the vegetable salad and dessert. As a result, not only the main course will be on the table, but it will take little time to cook.

Ingredients

Cooking

1 Wash the zucchini. Do not peel the fruit. Cut them into slices 0.5 cm thick.
2 Place the chopped zucchini in a bowl and season with salt. Stir vegetables and set aside for 20 minutes. During this time, the zucchini will release juice.
3 Wash new potatoes. Do not peel the tubers. Cut them into slices 3 mm thick. Place the chopped potatoes in a separate bowl.
4 Cut the bacon into thin slices.
5 Take a heat-resistant baking dish and grease it with sunflower oil.
6 Drain juice from zucchini. Line the bottom of the pan with the first layer of zucchini. They are laid out in a circle overlap.
7 Peel the garlic. Cut it into thin slices. Spread the chopped garlic over the zucchini as a second layer.
8 Make a third layer of bacon strips.
9 The last layer is potato slices. They are laid out in the same way as zucchini, overlapping.
10 Salt and pepper the potatoes. You can also use your favorite spices.
11 Preheat oven to 200°C. Cover potatoes with foil and bake for 20 minutes.
12 Remove the foil after 20 minutes and leave the dish with the potatoes in the oven for another 20 minutes.
13 Finely chop the parsley. Decorate the finished casserole with herbs.

Fried potatoes are a dish that is almost impossible to spoil. Potatoes satisfy hunger well, and, importantly, they cook quickly. Fried potatoes with zucchini can be prepared even after the end of the working day. And you can combine it with various additives: tomatoes, garlic and bell pepper.

Fried potatoes with zucchini and sun-dried tomatoes

Delicious and hearty dinner sure to please the whole family. For one serving fried potatoes with zucchini and tomatoes you will need:

4 large potatoes.
300 grams of zucchini.
Onion.
1 clove of garlic.
5 sun-dried tomatoes.
Pepper and paprika.
Salt.

detailed instructions

For cooking fried potatoes with zucchini and sun-dried tomatoes necessary:

Rinse potatoes thoroughly and peel. Chop fruit into thin slices.
Pour oil into a heated frying pan and add chopped potatoes. Roast over high heat. Stir potatoes until golden brown.
Add chopped potatoes onion.
Wash and clean the zucchini. Then cut it into slices.
Pour the zucchini into the pan with the potatoes and onions.
Fry all ten minutes.
Add fried potatoes with zucchini cooked in a pan, season with spices and garlic.
Finely chop the sun-dried tomatoes and mix with potatoes.
After the fried potatoes with zucchini and tomatoes have been thoroughly mixed, you need to add two tablespoons to the dish hot water. cover ready meal lid and remove from heat.
Leave the potatoes to reach for a few minutes, and then transfer to plates and garnish with herbs.

Potato with zucchini and bell pepper

Every housewife has her own recipe for fried zucchini with potatoes. But you should definitely include potatoes with zucchini and bell pepper in your personal cookbook.

It is convenient to use bell pepper. It does not need to be defrosted, it is fried quickly, and the portions come out large. To prepare fried potatoes with zucchini, we need the following products:

3 small potatoes.
Medium bell pepper.
One medium zucchini.
One onion.
Salt.

Cooking process:

Rinse potatoes and zucchini, peel and chop into slices.
Peel and chop the onion.
Rinse the pepper and cut into rings.
Pour oil into the pan, about one and a half centimeters. Heat up the pan.
Pour potatoes into a bowl. Fry until golden brown.
Add onion. Stir until it becomes soft.
Increase fire. Add oil to the pan, and then pour the bell pepper into the dishes. Fry for about three minutes. Don't forget to stir.
Close the lid after cooking and let it rise.

Salt and spices are added to the dish to taste. Ready potatoes with zucchini can be decorated with herbs.

Potatoes with zucchini and garlic

You can cook delicious fried potatoes with zucchini without adding other vegetables. Refined taste a simple dish can be given with garlic. For cooking you will need:

2 zucchini.
9 medium potatoes.
2-3 cloves of garlic.
Salt and black pepper.

Meal preparation:

The recipe for fried potatoes will appeal to many housewives. Preparing a dish is simple, and most importantly - you do not have to spend a lot of time in the kitchen. Necessary:

Wash and peel potatoes.
Wash the zucchini. If the zucchini is young and the skin is thin, then it can not be peeled off. But if damage was found on the zucchini, then it is better to remove the skin.
Chop zucchini and potatoes into thin slices. So the vegetables are fried quickly, and the finished dish will take on an unusual look.
Heat up the pan. Then pour in the oil.
Pour the sliced potatoes into a bowl. Fry over low heat for five to seven minutes.
Add the chopped eggplant, continuing to stir the potatoes.
Mix the vegetables and fry for about five minutes. The zucchini should become soft.
Then everything continues to be stewed over low heat.
Stir vegetables occasionally. Keep a close eye on the oil level in the pan. Add spices according to your own taste.
Next, mince the garlic cloves.
Add it to potatoes with zucchini and mix thoroughly.
Let the dish cool down. Garnish with herbs and serve.

Recipe for a slow cooker: potatoes with zucchini

Grocery list:

4 tubers of potatoes.
1 zucchini.
1 onion.
2-3 cloves of garlic.
Spices.

How to cook potatoes and zucchini in a slow cooker?

Rinse potatoes and zucchini, peel and chop into cubes.
Peel the onion, chop and fry in a pan.
Add spices to vegetables. Mix everything thoroughly.
Pour vegetables into a multicooker bowl.
Cook in the "Frying" mode for about thirty minutes.
Garnish with herbs and serve.

The recipe for fried potatoes and zucchini can be varied at your own discretion. You can cook the dish at any time of the year. Potatoes and zucchini can always be found in the supermarket or vegetable markets.

If you are looking for a dish that can be prepared for dinner, take a look at zucchini with potatoes. This amazing combination of products will surprise even the most capricious gourmets.

Potatoes with zucchini: recipe

You will need:

large carrot
- onion
- zucchini - 2 pcs.
- bunch of fresh parsley
- sunflower oil
- ground red and black pepper
- oregago
- basil
- salt
- garlic cloves
- fresh tomatoes

Cooking:

Cut the carrots into circles, and then cut them in half. Onion cut into half rings. If it is young, you can cut it into rings. Free the zucchini from the peel, although if the fruits are young, then this can be omitted. Chop them into large cubes. Peel the potatoes with a knife, wash under cold water, cut into random slices. Leave the largest tubers whole. Roast the zucchini ahead of time and transfer to a plate. If you add other vegetables, they will become too soft. Transfer the fried slices to a plate, fry the onion with carrots until soft. Add potatoes, make a quiet fire until the potatoes are soaked in oil. Add the tomatoes, season, and continue to fry for a few more minutes. Fill with boiling water, salt. Cook the dish with the lid on until the vegetables are soft. Add fried zucchini. After 7 minutes, pour the greens into the saucepan, throw in the chopped garlic, heat a little more. Let the dish brew, and then serve on portioned plates.

How about you?

Ragout with zucchini and potatoes.

Required products:

Zucchini - 2 pcs.
- onion
- carrot
- potatoes - 5 pcs.
- tomato - 2 pcs.
- spices, salt

Cooking:

Clean the onion, crumble in half rings. Pour a little into the multicooker bowl sunflower oil, heat it up, fry the onion until golden. Wash the tomatoes, remove the stalk, chop into cubes, transfer to the onion, stir, fry everything together for a few more minutes. Wash the carrots, rub on coarse grater, send to fried vegetables. Wash potatoes, peel, cut into slices. If you took young zucchini, then the peel can be left. Pour in a little 100 ml of water, press the "Extinguishing" mode. Leave the multicooker for 40 minutes. Before you finish cooking the dish, add spices and salt to taste. After the sounded signal, put sour cream, pepper. Serve the stew while still hot.

Try also the recipe described.

Potato with zucchini recipe with photo.

Ingredients:

Small potato - 3 pcs.
- small zucchini
- spices
- sunflower oil

Cooking:

Cut potatoes into strips. Thanks to this cutting, the dish will look more aesthetically pleasing. Transfer to a hot frying pan, fry it for several minutes under a closed lid, and then add the zucchini, cut into strips. Add spices, cover again. At the very end, add garlic to the dish, which will give the dish spicy taste and aroma.

Treat yourself and.

Braised zucchini with potatoes.

Ingredients:

Zucchini - 720 g
- potatoes - 720 g
- greens
- flour - 120 g
- sour cream - 100 g

Cooking:

Cut the zucchini into cubes. If they have a thick skin, cut it off. Chop it into pieces. Pour a little sunflower oil into the pan, transfer the zucchini cubes, sprinkle them with flour, fry until golden. Add potatoes, salt, stir. Pour in 500 ml of hot water, pepper, throw in the bay leaf, put on medium heat, cook for 15 minutes. Pour sour cream, throw chopped greens. Ragout with zucchini and potatoes ready!

Zucchini with potatoes in the oven.

Ingredients:

Medium onion - 2 pcs.
- sour cream or cream - 220 g
- young potatoes - 720 g
- young zucchini - 720 g
- bunch of greenery
- a piece butter
- hard cheese - 30 g
- chicken fillet

How to cook:

Wash the potatoes, rinse the zucchini, leave their tender skin. Chop the prepared vegetables into slices. Chop the onion into thin half rings, and the chicken fillet into small pieces. In a bowl, mix meat and vegetables, season, add chopped herbs. You can also add green pea. Pour the dish with sour cream, stir well, leave for several hours to stand. Lubricate the mold with oil, put the chicken, vegetables, evenly distribute. Cover the form with a sheet of foil, place in a cold oven, adjust the temperature to 200 degrees, bake the dish until the sour cream starts to boil. Reduce the temperature to 180 degrees, cook for 45 minutes. The dish can be considered ready if all the products have become soft enough. Remove the foil, sprinkle with fresh herbs, garlic and grated cheese.

Zucchini with potatoes in a slow cooker.

You will need:

Pork pulp - 420 g
- medium zucchini
- potatoes - 8 pcs.
- garlic clove - 3 pcs.
- spices
- salt - dessert spoon
- bulb

Cooking steps:

Wash, chop the pork into small pieces, fry in a slow cooker without oil. Chop the onion head into half rings, chop the garlic. Cut the peeled potatoes into cubes, chop the zucchini, peel it from the seeds, also crumble. Add garlic and onion, spices to the pork, continue cooking for another 5 minutes. Pour potatoes into the multicooker bowl, throw in the zucchini, add salt, mix thoroughly. Cook the dish with the "Baking" function set for another 40 minutes. Serve with chopped parsley. like this recipe for vegetable stew with potatoes and zucchini.

Zucchini with potatoes photo:

Braised zucchini with potatoes and vegetables

Prepare a dish in a saucepan with a thick bottom or special dishes for stewing. Stew vegetables under the lid so that the juice remains inside. The taste of the finished dish greatly depends on this.

Cooking method:

Cut the onion into cubes, grate the carrots. Fry the vegetables in vegetable oil until golden brown, add the zucchini, cut into bars. Fry until crusty.
Cut the potatoes into cubes, add to the vegetable stew and add a little water. Simmer the dish covered for 30 minutes.
Cut the tomatoes into slices, remove the peel and put a layer on top of the potatoes. Add your favorite spices, salt and pepper. Simmer for 5 more minutes.
Serve the dish hot, decorate with finely chopped greens.

The stew goes well with the taste of zucchini and eggplant. You can add them to the composition of the dish to give it a spicy touch.

Ragout of zucchini and potatoes with chicken

Ingredients:

Zucchini - 2 pcs;
Potatoes - 500 gr;
Chicken - 500 gr;
Onions - 2 pcs;
Tomatoes - 2 pcs;
Carrots - 2 pcs;
Greens - a bunch;
Salt and spices - to taste;
Bay leaf - 2 pcs;
Dried basil - 2 tsp

How to cook:

Salt, pepper and sprinkle chicken or drumsticks with spices. Roast on fire until golden brown.
Cut the onion into cubes, grate the carrots. Add vegetables to meat and simmer for 5 minutes. Pour in ½ liter of water and simmer for another 15 minutes.
Cut the potatoes into bars, put them in a saucepan with meat and pour water so that it covers the vegetables. Simmer for 20 minutes over low heat.
Cut the zucchini into cubes, tomatoes into slices, evenly distribute over the potatoes and simmer until tender. At the end, season with herbs, crush with ground pepper.

The dish is served at the table with vegetable salad or pickles. You can add minced garlic to taste. Use instead of tomatoes tomato paste or ketchup.

Summer vegetable stew with zucchini is prepared quickly and easily. And if you freeze zucchini for the future, then the food can be made in winter. Do not deny yourself the pleasure, be sure to try the tender stew with zucchini according to these recipes. You can stew vegetables not only in the oven, but also in a slow cooker, which will greatly facilitate the cooking process. Watch the video collection of recipes.

Potato is a vegetable so popular in the cuisines of most peoples of the world that there are countless recipes for its preparation. First courses, side dishes, salads, appetizers - it is rarely possible to make them without adding a few tubers of your favorite "bulb". Consider a few interesting ways cooking potatoes, which will not take much time, but will bring you the glory of a wonderful hostess.

Potatoes "in a simple way": preparing a dish

One of the easiest ways to cook stewed potatoes, looks like that. Take about 500 g - from 7 to 10 medium-sized tubers. Wash, peel, cut large slices. Transfer to cast iron (enamelled and thin-walled pans are not suitable, as the stewed potatoes in them may burn during cooking). Finely chop 1 large onion and add to potatoes. In passing, we note: the onion can be fried in advance and put in cast iron in this form. Fill everything with boiling water. In order for the stew to turn out with a rich gravy, the water should not initially cover it by about a centimeter. If the onion is put raw in the cooking dish, immediately pour in 3-4 tablespoons of vegetable oil. Or fill with already made frying. Put 3-4 leaves of laurel and a few peas of allspice and hot pepper.

Potatoes "in a simple way": the secret of cooking

Put cast iron on gas, on a strong fire. When the water boils, turn down to medium. Stir the dish from time to time, and salt the half-cooked stewed potatoes to taste. Instead of salt, you can put a teaspoon of factory seasoning. If you like a tomato dish, shortly before the end of cooking, add a few tablespoons to the gravy. When the potatoes are stewed, remove the cast iron from the heat, leave for another 10 minutes to brew under the lid, then serve. Such a dish with pickled, lightly salted or pickled cucumbers is very tasty.

Potatoes with meat in a pot: a list of products

Is it possible to imagine something more appetizing than potatoes stewed with meat? The aroma alone is mouth watering! And if a dish is cooked not just in a cauldron, but in a pot, then, as they say, you won’t pull your family from it by the ears! Want to try? Here's a great recipe for you to note: potatoes stewed with meat in Russian.

dish ingredients: 4-6 medium-sized onions, 100 g vegetable oil and the same hard cheese, 500-700 g of pork or beef of medium or low fat content. You will need 7-8 potatoes, 5 ripe tomatoes, 2-3 carrots, a few cloves of garlic. And also sour cream - 5 tablespoons, one and a half glasses of meat broth. The amount of salt, spicy ground pepper taken to taste bay leaf, allspice peas - a few things, coriander - a pinch. In passing, we note that according to this recipe, you can also cook stewed potatoes with chicken.

Potatoes with meat in a pot: step by step cooking

So let's get started. Peel the onions, cut them into half rings or cubes, put them in a deep frying pan with hot oil and fry until golden brown. Wash the meat, separate the veins, film, cut into medium-sized pieces. Roll them in ground pepper and crushed garlic, salt. Put the meat in a thick-walled pan, put on a strong fire, fry on all sides until golden brown. Peel the vegetables, cut into cubes, salt and pepper. Further, the recipe for “Potatoes Stewed with Meat” prescribes to put all the preparations in a pot, add spices, pour in the broth (leave 1-2 cm free space to the edge of the neck), close the lid (you can close it with a dough cake) and put it in the oven to stew for about half an hour at a temperature of 200 degrees. 10-12 minutes before readiness, put sour cream in the hot dish and sprinkle the dish with grated cheese. After pulling the pot out of the oven, sprinkle the food with finely chopped herbs and bring it to the table!

Assorted stew

Fans of delicious food will surely be attracted by stewed potatoes with vegetables. A healthy and appetizing dish can be prepared literally from everything that you have at hand. For example, take 2-3 pieces of bell pepper, preferably red; 1 large onion, 1-2 carrots, a kilogram of potatoes. Peel all vegetables, cut into cubes. Pour them into a cast-iron, pour boiling water or ready-made meat broth but not to the top. Let the vegetables boil. Moderate fire, add a small amount of vegetable oil and simmer, stirring occasionally. Shortly before the end of cooking, salt the dish, add spices and seasonings, put a couple of hot peppercorns. Crush 2-4 cloves of garlic and put in the stir-fry, then remove it from the heat. The aroma is amazing, the taste is the same! Try it!

Zucchini and potatoes

On the hastily any hostess can cook a simple but amazing dish: stewed potatoes with zucchini. Play with it a little, and you can feed your family without any problems. The roast recipe looks like this: take a large onion, cut it into cubes and saute until transparent. Peel and grate 2 medium carrots. 2-3 bell peppers chop straw. Transfer them to a deep frying pan or cast iron, pour the onion fry there and continue to simmer. Then comes the turn of zucchini (350-400 g) and potatoes (500 g). Peel vegetables. Remove seeds from zucchini. Cut both products into cubes. Add them to the rest and continue to fry for another 10 minutes. Now it's the turn of tomatoes - 3 of them are enough. Also cut into cubes and send to the cast iron. If you want, pre-scald the tomatoes and remove the skin from them. AT last turn put a few finely chopped cloves of garlic in the dish. And finally, refueling. 150 g sour cream diluted a small amount water, pour into a cast iron and simmer until cooked under a lid over low heat. Arrange the food on plates, sprinkle with herbs and serve hot.

And again potatoes with meat

This recipe will appeal to anyone who loves simple rustic food, hearty and healthy. To prepare the dish, take a kilogram of potatoes, onions, half a kilogram of fatty meat, carrots, garlic, salt, spices. Start with meat. Cut it into medium-sized pieces, put in a pan and fry in your own fat. Then transfer it to a cauldron, and fry chopped onions and grated carrots in fat. Transfer the frying to the meat, send the diced potatoes there. Pour in half a glass or more of water, let it boil. Descale, put spices, salt and, if desired, a cube chicken broth. Cover with a lid and simmer over low heat for about an hour. Transfer the finished stewed potatoes to plates, sprinkle with finely chopped dill or parsley. A remarkable property of this recipe is that the roast on the second day does not lose its excellent taste properties even after heating, which stewed vegetables usually do not like.