How to cook delicious stewed zucchini. Vegetable stew with tomatoes and tomato paste

Stewed vegetables are always healthy and extremely tasty. What is born in the garden, then it will fall into the brazier. Potatoes, onions, tomatoes, beets. It is impossible to leave zucchini unnoticed, because these vegetables are unique in their composition, taste and texture. Meet - stewed zucchini with vegetables enter the culinary arena. Why is this dish so famous?

Culinary gold: sharing secrets

And now it's time to harvest. Zucchini were the first to settle in our garden. We have already enjoyed them in fried, and conservation prepared for the whole wedding. It's time for new culinary achievements. Most often, housewives cook zucchini stewed with vegetables and potatoes. The combination of the juiciness of zucchini with the rich taste and dense texture of these root vegetables has long won the hearts, souls and stomachs of gourmets.

Many people think that stewed zucchini with vegetables and potatoes you can cook without a recipe. To do this, it is enough to throw all the components in a crushed form into a heat-resistant dish or a multi-cooker container, and then meekly wait until they are cooked. But if everything was so simple, they would not arrange culinary master classes or publish cookbooks.

A recipe for stewed zucchini with vegetables in a slow cooker or on the stove is a must. But that is not all. A few interesting tricks will help you turn a vegetable mix into an amazing dish with exquisite taste and unique aroma

for stewing, it is better to take young fruits;
zucchini of retirement age must be carefully peeled and seeds;
elderly zucchini do not need to be finely chopped, otherwise, instead of an exquisite stew, we will end up with porridge from incomprehensible ingredients;
zucchini - juicy vegetables, so it is quite possible to do without water or broth;
if the dish includes meat, it is cooked separately;
fry, boil or bake meat - there is always a choice;
it is better to fry zucchini separately, the speed of their preparation is greater than that of other vegetables;
cream, yogurt without additives, sour cream or broth will help emphasize the taste of zucchini;
spices and spices will penetrate into every cell of this vegetable, the result is spicy and fragrant dish that conquers the hearts of gourmets;
an unusual taste will give zucchini red wine or beer, try it and you will not regret it;
zucchini can be combined not only with potatoes, but also with cabbage, eggplant, tomatoes, sweet bell peppers;
to make stewed vegetables thick, use flour;
flour is diluted in water and added to vegetables at the very end of cooking.

Let's go along the well-known path - from simple to complex. This dish includes affordable and well-known products. Their combination can be safely called a classic. The highlight of the dish will be sour cream sauce. Exactly fermented milk product will give stewed zucchini a pleasant mild taste and unsurpassed aroma.

Composition:

1 zucchini;
1 carrot;
4-5 potatoes;
1 onion;
0.2 l sour cream;
a bunch of greens;
to taste garlic, pepper mixture and salt.

Cooking:

Don't know where to start your culinary creation? Do the preparatory work first. We clean and wash the vegetables.

Not all vegetables in this dish take the same amount of time to cook. Little advice: Start sautéing the carrots first as they take longer to cook.

Let's not hesitate and immediately send it to the pan.
On refined vegetable oil and minimal heat, we will begin to sauté carrots.

We will also send it to the pan.

Now you need to chop the onion. Remember the little trick? There will be no tears if you cut an onion with a knife dipped in water.

At this stage, you can add a little chopped garlic for piquancy.
Mix all vegetables gently.
Cover the pan with a lid and simmer the vegetables for about 40 minutes.
Tip: Stir the vegetables occasionally so that the aroma and juice are distributed evenly.

At the very end, add salt, herbs, spices and sour cream to the vegetables.
Mix everything again.
Literally 5 minutes - and the dish can be served at the table.

Zucchini, zucchini, fat will not fall on the barrel

Zucchini stewed with vegetables and chicken are classified as low-calorie meals. In this case, it is better to take the chicken fillet and pre-boil it until tender. Spicy and incredible flavor stewed vegetables add adjika, ketchup and coriander seeds.

Read also:

Stewed zucchini with vegetables in a slow cooker are prepared in exactly the same way. Only chicken fillet can be fried or boiled directly in the multicooker. A little advice: do not rush to get rid of the broth, you may need it. You will determine this by the consistency of the dish.

Composition:

2 zucchini;
salt and coriander grains to taste;
3 pcs. garlic cloves;
1 onion;
0.3-0.4 kg of chicken fillet;
2-3 tbsp. l. adjika or ketchup.

Cooking:

The river begins at the mouth, and the preparation of stewed vegetables begins with the purchase necessary products. We will conduct an audit in the refrigerator and once again check the availability of the ingredients on the list.

The right to open a culinary marathon is granted to the bow. Grind it into cubes and send it to the frying pan to fry.

Prepare the chicken fillet and put it to cook until fully cooked.
Another tip: for this dish, it is better to take very young zucchini so as not to peel them.
Don't forget to stir the onion.
In parallel, chop the zucchini into thin plates.

Add garlic immediately. It is better to cut it with a knife, in this case do not use the press, do not be lazy.

Mix the vegetables well and fry them for 5 minutes.
Let the boiled chicken fillet cool, and then chop in random order.

Take a handful of coriander seeds and crush them with a spoon or mortar.

If you are not a savory lover, you can do without classic ketchup or tomato paste.

We mixed everything, distributing the spices and sauce evenly, covered the pan with a lid and spotted exactly 7 minutes. AND finishing touch- salt to taste.

From garden to table

Stewed vegetables with eggplant and zucchini are famous for their exquisite taste, juiciness, aroma and piquancy. A little secret: eggplants have a bitter taste. To get rid of this flaw, you need to salt them, hold them in salt a little, and then drain the juice. Together with a clear liquid, bitterness will disappear.

Composition:

0.5 kg of eggplant;
450 g zucchini;
250 g of Bulgarian sweet peppers;
300 g fresh tomatoes;
0.2 kg of onion;
3 pcs. garlic cloves;
refined oil;
0.2 kg of carrots;
to taste salt, granulated sugar, Provencal herbs, spices;
fresh greens.

Cooking:

Immediately process all the vegetables, peel them, rinse, dry and chop.
We will need two frying pans or stewpans.
In the first, we first saute the onion, then mix it with carrots and bring it to full readiness.
In a separate frying pan or saucepan, fry eggplant, zucchini and sweet peppers alternately.
Don't forget to pre-soak the eggplants in a lightly salted solution.
Combine all the fried vegetables together, mix.
Scald the tomatoes with boiling water and remove the skin from them.
To make it easier to do this, you can cross-cut the skin on top.
Chop tomatoes and add to vegetables.
We complete our culinary creation by adding spices, salt, granulated sugar and your favorite spices to taste.
Literally 2-3 minutes - and the dish can be served at the table.

Mistakenly believing that zucchini is a simple and completely tasteless vegetable, many housewives exclude it from their home diet. But in vain! Such a popular type of pumpkin is considered excellent dietary product with a generous vitamin and mineral composition and an abundance of nutritious fiber. And in the company with sour cream and others healthy vegetables it's surprisingly tasty too. Cook stewed zucchini with onions and tomatoes in a quick and tasty way step by step recipe with photo - make sure we are right!

Necessary ingredients for "quick and tasty" zucchini stewed with tomatoes and onions

young zucchini - 4 pcs.
bulb bulb - 2 pcs.
ripe red tomatoes - 6 pcs.
table salt - 2 tsp
sour cream 15% - 3 tbsp.
black pepper - 0.5 tsp

Step by step cooking stewed zucchini with onions and tomatoes according to the recipe "quick and tasty"

Young zucchini stewed in a pan with chicken

The classic stewing of vegetables is made with the addition of various kinds of broths, wine or drinking water. But since the zucchini, under the influence of high temperature, releases a sufficient amount of liquid, you can do without additional. Another thing is tender and delicate chicken meat: poultry fillet perfectly complements the vegetable composition and gives the dish satiety and nutrition. Young zucchini stewed in a pan with chicken will seem like a real delicacy if you add some unusual ingredients to the standard combination. For example, sesame oil, corn or aromatic herbs.

Necessary ingredients for cooking stewed young zucchini with chicken in a pan

zucchini -700 g
chicken breast -500 g
frozen corn (can be pickled) - 1 tbsp.
garlic - 4 cloves
sesame oil - 1 tbsp.
salt - 1 tsp
sunflower oil - 2 tbsp.
ground pepper
greens to taste

Step by step cooking zucchini stewed in a pan with chicken

Stewed zucchini with mushrooms, carrots and onions - a step by step recipe with a photo

In the process of stewing tobaccos with vegetables and mushrooms, one should not lose a sense of proportion. Simply put, it is important to track the moment when the zucchini is no longer raw, but has not yet turned into porridge. To do this, it is better to cook the dish in a wide flat frying pan at a high temperature. Only in this way stewed zucchini with mushrooms, onions and carrots according to our step-by-step recipe with photos will remain whole, juicy and very appetizing.

Necessary ingredients for zucchini stewed with carrots, onions and mushrooms

green or yellow zucchini -400 g
olive oil - 1 tbsp.
red onion -100 g
green chili - 1 pc.
cumin - 1 pinch
garlic - 4 cloves
corn -150 g
dried oregano - 1 pinch
tomato - 100 pcs.
salt - 1 tsp
carrot -80 g
lemon or lime - 0.5 pcs.
champignons -100 g

Step-by-step cooking stewed zucchini with onions, carrots and mushrooms according to the recipe with a photo

Start cooking squash stew with the preparation of ingredients. Peel the onion and cut into medium pieces, wash the zucchini and cut into cubes. Chop the garlic and green chili without the core and seeds with a chef's knife.
Fry the prepared ingredients in a pan with heated olive oil. In the meantime, peel and cut the carrot, blanch the tomato, wash and cut the mushrooms.
Salt the fried onion with garlic and chili and sprinkle with dried spices. raw corn boil for a few minutes in salted water, discard the pickled on a sieve.
Toss the zucchini cubes into the hot spice mixture. Continue sautéing until the zucchini releases their juices. Then send chopped carrots and prepared corn to the pan.
At the last stage, add pieces of tomato and halves (quarters) of champignons to everything. Sprinkle the mixture with lime juice and simmer the vegetables in own juice another 10-15 minutes.
Divide ready-made stewed zucchini with mushrooms, carrots and onions according to a step-by-step recipe with a photo into portioned plates and sprinkle with fresh herbs. If desired, you can add a little potato, bell pepper to the dish, or change the proportion of the components in the recipe. From this, the taste of the stew will not suffer in any way.

Tender zucchini stewed in the oven with vegetables: video recipe

Food cooked in the oven is much healthier than fried in a pan. At least in cases where the recipe is not violated, and the ingredients for the dish are carefully selected and prepared. This long-known theory is easy to test in practice. Enough to stew tender zucchini with vegetables in the oven according to our video recipe, and personally enjoy the amazing taste and aroma of homemade stew.

Tender zucchini stewed in the oven with vegetables (video recipe):

Stewed zucchini with potatoes and vegetables in a saucepan

The main highlight of zucchini is the ability to perfectly absorb the tastes and aromas of neighboring components. And in this recipe, the miracle vegetable is perfectly saturated with notes of pepper paste, tender tuna, garlic and sweet bell pepper. Such a seemingly incompatible combination takes place as a successful culinary experiment. Ready-made zucchini stewed with potatoes and vegetables in a saucepan will be a great treat for both brutal men and fragile women who follow their figure.

Necessary ingredients for zucchini stewed in a pot with potatoes and vegetables

zucchini - 2 pcs.
bulb bulb - 1 pc.
large potatoes - 2 pcs.
chili flakes - 1 tsp
green onion - 1 bunch
Korean paste - 1 tbsp
garlic - 2 cloves
canned tuna - 1 can
Bulgarian pepper - 2 pcs.
salt - 1 tsp

Step by step cooking zucchini stewed in a saucepan with vegetables and potatoes

Unusual stewed zucchini with eggplant: a recipe with a photo step by step

Most often, in the preparation of vegetable stew, it is the zucchini that is added to the pan last. This ingredient reaches full readiness faster than the others, so it rightly remains at the last stage. Otherwise, it will be digested, fall apart and turn into a homogeneous and completely unappetizing mass. Do not forget about this when you start cooking unusual zucchini stewed with eggplant, onions and tomato paste according to our recipe with a photo.

Necessary ingredients for unusual zucchini with eggplant recipe with photo

medium-sized zucchini - 1 pc.
pork belly -150 g
bulb - 1 pc.
small eggplant - 1 pc.
tomato paste - 1 tbsp
drinking water - 1 tbsp.
garlic - 2 cloves
parsley or cilantro - 1 bunch
flour - 1 tbsp.
salt - 0.5 tsp
pepper mix

Zucchini is a dietary product from which you can cook variety of dishes- for example, caviar, salads, vegetable stews. They are very satisfying and healthy, they can be consumed even during a diet, as they contain a minimum of calories.

How to cook stewed zucchini

If you are interested in knowing how to stew zucchini deliciously, you should use the following tips:

To make the dish very tender, and the vegetable absorbs the smells of other components, the hard peel is peeled. Young fruits are left unpeeled.
How to stew zucchini tasty? Everything is very simple - you can use chicken or vegetable broth, water, add sour cream.
The chopped vegetable is added to the stew 5 minutes before it is ready, because it becomes softer faster than the rest of the ingredients.

Food preparation

When planning or another dish, all the necessary components are first selected:

The main fruits must be ripe, if the peel is thick, rough, then it must be removed;
As a supplement, use eggplant, tomato, garlic, cabbage, potatoes are also suitable.
To increase satiety, you can add an egg, minced meat.
Cut the components into equal pieces.

Recipes for stewed zucchini

How to stew zucchini so that they turn out juicy, tender and fragrant? To do this, you must strictly adhere to the chosen recipe and do not forget about the cooking time so that the products are not raw, but also not boiled. Perfect for vegetable stew. boiled potatoes or cereals, also great addition becomes turkey, beef, chicken, duck breast. Housewives often choose such recipes, because they cook quickly, and with the same cooking method, you can get caviar, stew or sauté.

With vegetables

This dish will become a favorite appetizer, a salad replacement, it can be a side dish for fish or meat. Use a variety of products, thanks to this, the taste will be brighter, richer and more interesting. Vegetables are considered dietary, so they are allowed even during observance strict diets. The recipe for stewed vegetables is very simple to perform and does not take much time.

Ingredients:

zucchini - 900 g;
carrots - 120 g;
onion - 90 g;
tomato paste - to taste;
green onion - 1 bunch;
dill - 1 bunch.

Cooking method:

Take the vegetables and wash well, cut into cubes.
Chop the onion in half rings, grate the carrots on coarse grater.
As soon as the pan is hot, fry the onions and carrots.
Add chopped cubes, salt.
How long to stew zucchini? Not less than 10 minutes.
Dilute tomato paste with water, add chopped green onion Pour the products with the resulting mixture.
You need to cook for another 5-7 minutes.
Add greens before serving.

in sour cream

Stewed zucchini with sour cream made according to this recipe is very tasty, their highlight is in the creamy aroma. This dish will be ideal for a family dinner or for treating guests. In addition, it is worth noting that mothers can offer it as complementary foods to children from the age of one. The hostess will need a minimum of products and efforts, and the result will definitely please, because it will turn out to be no worse than in the photo.

Ingredients:

zucchini - 2-3 pcs.;
carrots - 1-2 pcs.;
onion - 1 head;
salt and pepper - to taste;
sour cream - 1 tbsp.;
vegetable oil - to taste;
rice - 0.5 tbsp.

Cooking method:

Wash thin-skinned zucchini, cut into cubes.
Chop onions with carrots.
Rinse rice, leave in liquid to swell.
Fry the food, transfer to a saucepan with a double bottom.
Saute carrots and onions in a frying pan, add sour cream, leave for 2-3 minutes. Pour the mixture into a saucepan.
Pour the rice evenly over the vegetables, lightly salt, pour in the broth - the liquid should be 2 cm above the level of the rice.
Cover the pot with a lid, place on slow fire, leave for a while until the rice is cooked.
This appetizer turns out bright, looks elegant, as in the photo in culinary magazines.

With potato

How to stew zucchini with potatoes? To do this, you can use the recipe below. This is a quick and easy way to cook vegetables with detailed description. It is worth taking note of the recipe for vegetarians or people who fast, and the photo will be a guide for the hostess.

Ingredients:

young zucchini and potatoes - 450 g each;
salt - 1 pinch;
olive oil - to taste;
bell pepper(preferably multi-colored) - 8 pcs.;
chili pepper - 2 pods;
onions - 1-2 heads;
broth - 220 g;
eggplant - 1-2 pcs.;
spices - 2 tsp;
garlic - 5-6 cloves.

Cooking method:

The oven or grill is heating up.
Cut the bell pepper lengthwise.
Wash eggplant, cut lengthwise into two halves.
Cover the baking sheet with a sheet of parchment, place the eggplant cut down, peel the onion and leave it whole, add the bell pepper, cook for 20 minutes at 250˚C.
Cut all products into squares.
Mince the garlic.
Leave the roasted vegetables to cool.
Cut chili peppers into rings.
On the olive oil fry potatoes with garlic and onions - cook for 5 minutes.
Put all the products in a saucepan, leave for 10 minutes.
Add broth, salt and spices.
As soon as all the products are completely ready, turn off the fire and the dish can be served at the table.

Braised zucchini in a slow cooker

How to stew zucchini in a slow cooker so that cooking does not take much time? For this purpose, you can use the following recipe, very simple to perform, but at the same time interesting and unusual. Snack diversifies the table, because it is perfect for family dinner and treats for guests who will be amazed by the unusual and bright taste simple vegetables.

Ingredients:

young zucchini - 2-3 pieces;
ground coriander - 1 pinch;
carrots - 2-3 pcs.;
spices - to taste;
tomato - 1-2 pcs.;
ground ginger- 1 pinch;
fresh herbs - to taste;
garlic - 4-5 cloves;
onion - 1 head.

Cooking method:

Cut carrots into half rings, onion into cubes, garlic into slices.
Pour vegetable oil into the bowl of the multicooker, place the vegetables.
Cut all products into rings, lay on top, sprinkle with spices, salt, cover with tomato slices.
Close the lid, turn on the "Frying" program, set the timer to 60 minutes.
About 5 minutes before done, add greens.
Stewed zucchini can be served at the table.

with minced meat

Cooked zucchini stewed with minced meat are spicy, but most importantly - useful, because they supply the body required amount proteins and vitamins. It is better to stew products on a minimum fire, which results in a dietary and healthy dish, which does not exert additional burden on the stomach. You can cook in a pan, oven or slow cooker.

Ingredients:

fruits of the pumpkin family - 1-2 pcs.;
vegetable oil - 45 g;
salt - 1 pinch;
cream - 1/3 tbsp.;
minced meat - 280 g;
fragrant ground pepper- 1 pinch;
garlic - 2-3 cloves;
onion greens - 2-3 feathers.

Cooking method:

Fry minced meat in vegetable oil in a frying pan.
Cut all the products into cubes, chop the garlic, place in a frying pan with minced meat, salt, add cream.
Mix all the ingredients, cover the pan with a lid, leave for 20 minutes on minimum heat.
At the very end, add allspice and finely chopped green onions.

With meat

Zucchini is a product that is easily and quickly digested. human body, contains minimal amount calories, therefore, are recommended for use during the diet. This fruit provides valuable vitamins. Cooking zucchini stewed with meat is very easy and simple, if you strictly adhere to the recipe below.

Ingredients:

pork - 300 g;
spices - to taste;
zucchini - 500 g;
salt - to taste;
onion - 140 g;
tomatoes - 280 g;
garlic - 3-4 cloves.

Cooking method:

Cooking begins with the fact that they are peeled and cut into cubes.
Pork is washed, cut into pieces, salted, spices are added and fried.
As soon as the liquid released by the meat evaporates, finely chopped garlic and onions are added, cooked for about 10 minutes.
All ingredients are laid out, tomatoes, pre-chopped.
The fire is screwed to a minimum, 30 g of water is poured.
The dish is stewed until the meat is fully cooked, at the very end it is seasoned with salt, spices, pepper.

with rice

If you have a desire to cook not only very tasty, but also diet dish, which will allow you not to worry about extra calories, you should pay attention to the following recipe. Stewed zucchini with rice will pleasantly surprise relatives, ideal for girls who are watching their figure. This tasty snack for unloading days And Lenten menu.

Ingredients:

fruits of the pumpkin family - 900-1100 g;
greens - 1 bunch;
rice - 300-500 g;
spices - to taste;
water - 30-60 g;
vegetable oil - 2 tbsp. l.;
sour cream - ½ tbsp.;
onion - 1 head.

Cooking method:

Peel all vegetables, cut into cubes.
Chop the onion into half rings.
Heat oil in a frying pan, fry the onion.
Add zucchini.
Boil rice.
Place a layer of rice at the bottom of the saucepan, cover with vegetables and onions, sprinkle with chopped herbs.
Add some water, sour cream, cook until liquid evaporates

With mushrooms

Fragrant and juicy zucchini stewed with mushrooms are incredibly tender. This dish will pleasantly surprise you with its bright and interesting taste. To do this, you must strictly adhere to the recipe below and not deviate one step from the recommendations of professional chefs. As a result, there will be a snack on the table that will appeal to both adults and young children.

Ingredients:

zucchini - 1-2 pcs.;
fresh greens - 1 bunch;
mushrooms (fresh) - 90-110 g;
spices - to taste;
eggplant - 1-2 pcs.;
green bell pepper - 1 pc.;
olive oil - 4 tbsp. l.;
sour cream - 90-110 g;
garlic - 1 clove;
onion - 1 head.

Cooking method:

Cut all products into cubes.
Finely chop the greens.
Sauté onion and garlic in olive oil (1-2 minutes).
Add mushrooms, pepper, salt, add parsley.
In a separate pan, fry bell peppers, zucchini, eggplant - cook under a closed lid for 10 minutes, stir occasionally.
Add some water, reduce heat to low, cook for 10 minutes.
Enter the roast, mix everything, and before serving, add fresh herbs to the table

Video:

The main advantage of the "" recipe is the speed of its preparation, which naturally reduces the thermal effect on vegetables and thereby preserves more useful substances. In addition, stewing vegetables gives a huge scope for culinary creativity. Indeed, in the process of cooking for zucchini, you can add any ingredients that are at hand: tomatoes, potatoes, onions, carrots, Bell pepper… So stewed zucchini is healthy and tasty at the same time!

Some people think that zucchini are bland and unpretentious vegetables, and often do not include them in their diet. But in vain! These vegetables contain easily digestible fiber and trace elements that contribute to proper digestion. Another important fact is the low "Stewed zucchini" calories. Also, zucchini is a way to "absorb" the taste and aroma of products that complement them, but at the same time saturate the dish with its own flavor, giving it a final accent.

Usually, stewing zucchini is done with the addition of meat or vegetable broth or on the water; however, these vegetables do not need to be "thinned", as the zucchini is watery in and of itself and, at elevated temperatures, release enough of their own juice to cook them. Often, zucchini is stewed separately from other ingredients (for example, the same carrots or potatoes) or laid at the very end, since they cook faster. And a few minutes before the dish is ready, the ingredients are mixed and stewed over low heat for a little more so that they are properly saturated with each other's aromas; for example, during cooking.

How to prepare zucchini for stewing
Before you start stewing zucchini, they, like other vegetables, must be washed well, peeled (only young zucchini with a delicate skin are not peeled) and seeds and cut into convenient pieces of approximately the same size so that the finished dish as a result turns out not only tasty, but also appetizing, attractive. It is better to prepare zucchini immediately before cooking so that they do not become weathered. And if meat is supposed to be added to them, then it must be fried or boiled in advance, depending on the recipe.

"Stewed zucchini" recipe with yogurt

Some may be surprised that this fermented milk product is used when stewing zucchini. Yogurt will make the dish more tender, with a pleasant, unexpected unusual flavor. For the recipe, only young zucchini without seeds and with a thin peel are selected. On average, for 0.5 kg of zucchini is taken:
- 200 ml natural unsweetened yogurt(or kefir)
- 2 tsp mustard seeds,
- salt to taste,
- greenery.
Washed zucchini cut small cubes or thin slices and transferred to a saucepan. Vegetables are stewed for 10-15 minutes over moderate heat, salting them. Then yogurt and mustard seeds are added to the zucchini, with which the dish will acquire original taste. Extinguishing continues for another 8-10 minutes. And in the end, already removing from the fire, chopped greens are poured. Especially this dish, like vegetables, will appeal to those who count the calories of foods and prefer only wholesome food.

Recipe " Braised zucchini with tomatoes»

During processing, zucchini is literally saturated with the aroma of smoked chicken and cheese, which is also added with other ingredients, and as a result, the dish turns out to be just delicious thanks to such a well-composed combination. You can safely add other vegetables: cauliflower or sweet pepper. The products needed for the recipe are as follows:
- 0.8 kg of zucchini,
- 2-3 large tomatoes,
- 1 chicken smoked breast,
- 1 onion,
- 1 processed cheese,
- greenery,
- spices.
Zucchini are washed, cut into cubes of 1.5 * 1.5 cm and, after slightly salting them, are put to stew in their own juice over low heat. In the meantime, chopped onions are fried in a pan in vegetable oil. To it are added tomatoes, blanched, peeled and cut into slices. Put in the fry and cut into small pieces smoked chicken. All this is passed for 10-12 minutes. processed cheese rubbed on a coarse grater. The passivated vegetables are poured into semi-finished zucchini along with grated processed cheese. The mass is thoroughly mixed and stewed for another 5-7 minutes. Serving the dish, it must be sprinkled with herbs and poured with sour cream. It goes well with any meat dish.

Recipe for stewed zucchini with vegetables and egg

As an option - a way to stew zucchini with vegetables and an egg. For piquancy, milk is added to the dish, thanks to which it turns out very appetizing and beautiful. To prepare the recipe you will need:
- 0.5 kg of young zucchini,
- 1 pc. carrots, onions and tomatoes,
- 1 egg,
- 3 tablespoons milk,
- vegetable oil,
- garlic, herbs and spices to taste.
Carrots and onions are peeled and finely chopped. After they are fried in a small amount vegetable oil. Tomato (it is desirable to remove the peel from it) is also cut into small slices or cubes. The egg is beaten with a pinch of salt with a mixer, and milk is gradually added to the resulting mixture, continuing to beat. Zucchini are cut into larger cubes, mixed with fried vegetables, tomato and beaten egg with milk. All this translates into suitable dishes, covered with a lid and vegetables are stewed for at least 7-10 minutes. Then the lid is removed, the dish is seasoned with garlic and spices, and the vegetables continue to cook until the excess liquid has evaporated. The cooked dish is necessarily sprinkled with herbs for flavor.

Recipe " Zucchini stewed in sour cream»
If a dietary dish comes out with yogurt, then with sour cream it becomes more satisfying and high-calorie. Many squash dishes accompanied by sour cream; for example, the recipe "". And zucchini stewed in sour cream is no exception. They are perfect for any side dish. To make this dish you need:
- 1.5 kg of zucchini,
- 2 large tomatoes,
- 4 sweet peppers,
- 3 cloves of garlic,
- 250 ml 15-20% sour cream,
- vegetable oil,
- herbs and spices.
Sweet pepper is cleaned from seeds, cut into cubes and fried in a hot frying pan in a small amount of vegetable oil for 3-5 minutes. Zucchini are washed, peeled, cut into cubes and transferred to a frying pan with peppers. Vegetables are fried for about 10 minutes over high heat. During this time, the skin is peeled from the tomatoes, they are finely cut and sent to the pan with vegetables. After stirring, the vegetables are stewed for another 2-3 minutes. Then, sprinkling them with spices, salt, pepper, herbs and pouring sour cream, they are stewed under a closed lid over moderate heat until cooked (about 10-12 minutes). The finished dish should be infused after turning off the fire, soak; so it tastes even better.

Recipe " Braised cabbage with zucchini»
Often, when stewing, zucchini is supplemented with cabbage (fresh or sauerkraut). For the recipe with fresh cabbage you will need:
- 4 medium zucchini,
- 0.5 kg of cabbage,
- half a glass red lentils,
- 1 celery root,
- 3 cloves of garlic,
- 1 onion,
- vegetable oil,
- curry, black pepper, salt,
- parsley greens.
Zucchini are cut into thin slices. The cabbage is thinly chopped, poured with boiling water for 4-5 minutes and then, after decanting the water from it, it is squeezed out. Carrots are peeled and cut into cubes. The onion is cut into half rings. Peeled celery root is crushed. Then the onions are lightly fried in vegetable oil with celery and half a carrot, after which they are poured with a small amount of water and lentils are added to them. Vegetables and beans are stewed until tender. During cooking, water is added to them if necessary. Finely chopped garlic is added to the stewed vegetables, when they have cooled, and they are crushed into a homogeneous mass with a blender.

The prepared puree is transferred to the pan, and the remaining carrots and parsley are also laid there. The mass is cooked until the carrots soften under the lid. If it turns out too thick, then it must be diluted with water. At the end of cooking, black pepper, salt to taste and a pinch of curry are poured. Zucchini are stewed until cooked separately, adding to them a small amount of salted water. Stewed zucchini is poured with boiled vegetable mass with seasonings and stewed over low heat, stirring the dish intensively, for 5-7 minutes. Ready meal you need to give time to brew so that the zucchini is soaked in the sauce. If desired, serving stewed zucchini on the table, they can be sprinkled with sunflower yards, which will give the dish an unusual, pleasant aroma. Such zucchini are especially good for those who strictly monitor their weight. Stewed zucchini with cabbage, like others, can be cooked in the indicated kitchen appliance; stewed zucchini in a slow cooker They are prepared quickly and simply, but they turn out beyond praise.

Recipe " Zucchini stewed with meat»

Zucchini and meat make an excellent duet. In this case, for extinguishing, you can take as whole pieces meat, and twisted minced meat. For this recipe you will need:
- 0.5 kg of pork or beef,
- 2 medium zucchini or zucchini
- 1 tomato and carrot,
- 1 sweet pepper,
- 1 onion larger
- 1-2 cloves of garlic,
- herbs, spices and salt to taste,
- 2 tablespoons vegetable oil.
All vegetables must be washed. Then the zucchini is peeled, cut in half, the core is selected from them with a spoon, and they are cut into 1.5 * 2 cm cubes. Carrots are also peeled and cut into thin circles. Sweet pepper is cut in half, the seeds are removed from it, and the flesh is cut into thin strips. Tomatoes are scalded with boiling water, the peel is removed from them, and the vegetables themselves are cut into cubes. The onion is minced. The meat is washed and cut into small slices; you can pre-beat it, then it will turn out more juicy.

Vegetable oil is poured into a saucepan, heated and the onion is fried in it until golden brown. After that, meat is laid to the onion, lightly fried. Alternately, with an interval of 2-3 minutes, vegetables are added to the saucepan: carrots, sweet peppers, zucchini and tomatoes. All this is salted, the dishes are covered with a lid and the dish is stewed for about 15 minutes over medium heat. About 5 minutes before readiness, finely chopped garlic is added to it. The recipe is served, as well as sprinkled with fresh herbs.

Like any dish with the inclusion of meat, stewed zucchini is more high-calorie. But their calorie content, in principle, depends on the type of meat chosen. For instance, chicken stew with zucchini it will turn out almost dietary, but pork will add fat content to vegetables. The amount of vegetable oil added to fry vegetables also affects fat content.

Helpful Hints"How to cook stewed zucchini":
- For the recipe Stewed zucchini with potatoes"And other options for stewing, it is better to select young zucchini: they do not need to be peeled, and in fact the majority of useful substances are concentrated in it. In addition, with the skin on, the vegetables will retain their shape and will not “go sour” during heat treatment.
- If old zucchini are still used for the dish, then it is advisable to cut them into large cubes 2 * 2 cm.
- In addition to water and broth, red wine or dark beer can be used to “dilute” zucchini when stewing. The combination is unusual at first glance, but gives an amazing taste effect.

- If the stewed zucchini turns out to be watery and too liquid, then you can add to them for density wheat flour. This is done in this way: the required amount of flour (depending on the desired density) is diluted in? parts of a glass of cold water, stir until completely homogeneous and pour in a thin stream to stewed vegetables a couple of minutes before the dish is ready. cold water can be replaced with cool milk; this will be especially appropriate for the "" recipe.

Braised zucchini can be offered as self-dish or, for example, as a side dish under. Thanks to excellent palatability, this dish is also prepared for the winter, combining zucchini with other vegetables in recipes. Very popular recipe Stewed eggplant with zucchini"and" Stewed zucchini with cauliflower.

Stewed zucchini, filled with vitamins and valuable microelements, is the best suited for light 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, they not only do not get better, they lose weight from them! Therefore, now, when the market is full of young zucchini and zucchini, we include in our diet as much as possible more dishes from zucchini. I bring to your attention my favorite recipe for stewed zucchini.

Ingredients:

(4-6 servings)

1 kg. courgettes or zucchini
3 pcs. onion
2 large carrots
1 red salad pepper
1/2 ladle meat broth or water
1 st. a spoonful of flour without a slide
salt pepper
vegetable oil

For stewed zucchini, you can take any kind of zucchini, whether it be zucchini or ordinary zucchini, the only condition is that the skin of the zucchini should be thin. If the peel is still dense, then it is better to cut it off. It is also worth refraining from overgrown zucchini, which have not only a dense skin, but also coarse seeds. Of these, you can cook zucchini caviar, but it’s still better to stew young zucchini.
Cut the zucchini into thin slices. A vegetable cutter is ideal for this, but also a regular sharp knife does the job pretty quickly. I cut the zucchini in half, and then in slices.

You can also cut zucchini in a different way, for example, in cubes, in general, the type of cutting does not play a special role.
We cut the onion in half rings.

Three carrots on a large grater.

Well, now that the main ingredients for stewed zucchini have been prepared, let's proceed to the culinary sacrament, that is, to cooking.
I want to say right away that the idea of \u200b\u200bsaving time and throwing all the vegetables in the stew at the same time is not the best. Only consistent 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 saucepan with a thick bottom. Pour in some vegetable oil. Simmer onions on low heat.

When the onion becomes soft and transparent (no need to stew until caramel color), put the carrot.

Simmer over medium heat for about 5-7 minutes. It is during stewing with onions that carrots release juice, as a result of which the dish turns out to be a beautiful yellow-orange color of the gravy. To make the vegetables release juice faster, you can salt them a little.
When the carrots become soft, put the chopped zucchini. Fry for a couple of minutes without a lid.

Usually, at the beginning of the stew, there is quite a bit of liquid in the pan, so pour a little 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 for 15-20 minutes over medium heat. Intermittently interfere.
Throw in the diced red peppers. Instead of red pepper, you can put green or yellow, creating your own color scheme dishes. Simmer for 5-7 minutes.

When our dish is almost ready, add a tablespoon of flour (without a slide). So that the flour does not take lumps, evenly distribute it over the entire surface, and then quickly stir everything. Thanks to the flour, the gravy is thicker and richer.

Well, now the last chord of the culinary symphony - we add salt and spices to our dish, you may need to add a bit of sugar. We let the zucchini stew for a few more minutes, and turn off the fire.

These delicious stewed zucchini are perfect as a side dish for meat. They are best served warm, although they are equally delicious cold.
Zucchini can also be used to make a very tender creamy soup,