In this recipe, I will tell and show how to quickly and tasty stew potatoes with zucchini and tomatoes. The dish turns out dietary and lean. And what I like most is that it is self-sufficient. You do not need to separately prepare a side dish and stew the zucchini, but threw it all together and got a ready-made dinner.
In the summer, when there are many homemade zucchini grown in open field, you can change the ratio of zucchini and potatoes to two to one. In the meantime, they are purchased from me in greenhouses, I took vegetables in approximately the same way. Adding a tomato is optional. I always taste. It happens that the acid that tomatoes give is enough. But, again, greenhouse tomatoes are more watery, so today I put a spoonful of tomato.
Headings:
Preparation time: 20 minutes
Time for preparing: 30 minutes
Total time: 50 minutes
Exit: 3 servings
Required Ingredients:
- Potato - 5 pcs. medium size
- Zucchini - 1 pc.
- Tomatoes - 2 pcs.
- Green onions - 1 bunch.
- Water - 1 glass
- Carrots - 2 pcs.
- Sunflower oil - 100 g
- Salt, spices
Step by step cooking recipe
Let's do some preparatory work. Wash vegetables thoroughly green onion from roots.
Peeled potatoes cut into pieces a little obliquely.
Cut the zucchini in half and then into slices.
Fry the white part of the onion separately in sunflower oil and put it on a plate.
We cut the tomatoes into cubes. If you don't want them to feel like ready dish, then you can grind them with a blender.
In a deep frying pan, fry the grated carrots, put slices of zucchini, potatoes and tomato cubes. Add a glass of water and simmer until done.
Step 1: Peel and cut potatoes.
Potatoes must be peeled by removing it with a special knife. After that, rinse the vegetables from sand and adhering earth. Cut a clean potato into thin sticks or strips and place it on disposable paper towels. Blot the laid out potatoes, removing excess moisture so that they turn out crispy during baking.Step 2: Wash and cut the zucchini.
Rinse the zucchini and thoroughly clean the peel with a special brush. Since the skin of the zucchini I have chosen is very thin, you do not need to peel it, but if your vegetables boast a dense skin, then before cooking it must be removed with a knife.
Cut clean zucchini into cubes or strips, just like potatoes before. They also need to be dried with paper towels.
Step 3: crush the garlic.
Peel the garlic and cut off the ends. After that, chop the clean garlic cloves with a press, but if you don’t have such a tricky device, then just grate the ingredient.
Step 4: Prepare zucchini with potatoes.
Put the pieces of zucchini and potatoes on a baking sheet and start preheating the oven until 200 degrees Celsius. In the meantime, the oven reaches the desired temperature, sprinkle the vegetables with oregano, herbs, chopped garlic and other spices, not forgetting to salt as well. Mix everything well, distributing seasonings. Pour over the top olive oil and mix one last time.
Put the baking sheet with vegetables in the oven and cook the dish 35-40 minutes. But don't throw it through 15 minutes again look into the oven and stir the vegetables. Then repeat this procedure for 10-15 minutes and again if needed. This is necessary so that the vegetables are evenly covered with a golden crust.
Step 5: serve potatoes with zucchini.
Oven-baked potatoes with zucchini are served hot as a side dish. Of course, you can serve this dish and how independent dish, adding to them any sauce, for example, sour cream. Enjoy mouth-watering crunchy vegetables with a wonderful garlic flavor.
Enjoy your meal!
In addition to oregano, use any other greens that you like, and not just dried ones.
big fans spicy dishes, of course, they can indulge themselves and add when cooking hot pepper both fresh and ground.
crunchy lovers cheese crusts can lightly sprinkle zucchini with potatoes with grated cheese for 3-5 minutes until fully prepared.
Zucchini with potatoes - delicious and hearty meal, in which there are very few calories, in 100 gr only 56 Kcal. It is served as an independent snack for dinner or lunch. Here are some cooking options.
Zucchini with potatoes - a hearty and dietary dish
Ingredients
Vegetable oil 2 tbsp Onion 2 pieces) tomatoes 4 pieces) Carrot 2 pieces) Potato 0 kilograms Zucchini 4 pieces)
- Servings: 4
- Time for preparing: 1 minute
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 quick and easy to prepare. 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.
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 sunflower oil into a multicooker bowl, heat it, 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 hot water, pepper, drop 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:
You will also like this cooking option:
Ingredients:
Garlic
- zucchini - 1 pc.
- small potatoes - 3 pcs.
Cooking steps:
Peel the vegetables, cut into strips, transfer to a frying pan with heated oil. Fry under a closed lid for several minutes. Salt, stir again, cover with a lid. Set a small fire again. At the very end, squeeze the garlic, sprinkle with ground black pepper.
Please your loved ones and.
Required products:
Mayonnaise - 120 g
- sour cream - 155 g
- zucchini
- tomatoes - 4 pcs.
- soy sauce - 55 ml
- garlic clove - 5 pcs.
Cooking steps:
Boil potatoes until tender. It may be a little undercooked. Grease a baking dish with vegetable oil. Crumble the potatoes into circles with a thickness of 0.5 cm. Put them on a baking sheet in an even layer. Drizzle with soy sauce. Mix sour cream with mayonnaise. Pour half of the mixture over the potatoes. Remove the stalks from the tomatoes, chop them into circles, lay out the second layer, salt and pepper. Peel the garlic, squeeze it through a press on the tomatoes, spread evenly. Peel the zucchini, remove the seeds, cut into slices. Put the zucchini in the last layer, salt, spread with the rest of sour cream and mayonnaise. Put the casserole in a preheated oven for 25 minutes, setting the temperature to 180 degrees. Grate the cheese, after 15 minutes sprinkle the casserole, removing it from the oven.
How about you?
Egg casserole.
Ingredients:
Squash fruits - 620 g
- hard cheese - 220 g
- sour cream - 320 g
- a small bunch of green onions
- a pinch of oregano
- garlic clove
- a pinch of paprika
- salt
Cooking:
Peel the potatoes, chop the green onions, grate the garlic on a fine grater, and grate the cheese on a coarse grater. Peel the zucchini from the peel and the seed part, cut into thin half rings. In a separate bowl, mix garlic and sour cream, paprika, salt and oregano. You will get a very tasty sour cream sauce. Grease a glass dish with oil, put on the bottom potato wedges. Sprinkle lightly with salt. Spread only half of the potatoes. Lightly grease sour cream sauce put on top. Preheat the oven to 200 degrees, bake the dish for 40 minutes in the oven. Take out to sprinkle with grated cheese. Place back in the oven until the cheese melts and a neat crust forms.
Do and .
Zucchini with potatoes and meat.
Ingredients:
Beef - 1 kg
- medium potato - 5 pcs.
- small zucchini - 3 pcs.
- soy sauce– 180 ml
- granulated sugar - 2 tablespoons
- garlic clove - 3 pcs.
- sesame - two teaspoons
- salt - a teaspoon
- vodka - 55 ml
- ground black pepper
How to cook:
Cut the meat into long narrow strips. It is better to cut it across the fibers. Grease the saucepan with vegetable oil. Put the softened meat, add salt to taste, fry with occasional stirring over high heat. The meat should turn brown. Chop the vegetables into cubes, reduce the heat to half, pour in the soy sauce, add vodka, soy sauce and granulated sugar. First lay out the potatoes, and after a few minutes - zucchini. Squeeze the garlic into a saucepan. If there is too little moisture in the saucepan, add some water to it. Leave the meat to stew over low heat for about 30 minutes. Add sesame seeds, stir, leave with the lid closed for another 5 minutes.
Vegetable stew with cabbage, potatoes and zucchini.
You will need:
Potato - ½ kg
- zucchini
- tomato - 3 pcs.
- sweet pepper - 2 pcs.
- onion
- carrot
- cabbage - 220 g
- garlic clove
- tomato paste - two tablespoons
- ground black pepper
- greens
- a mixture of dried herbs
- clean water - 3 cups
Cooking steps:
Pour 2 cups of water into the kettle and let it boil. With a sharp kitchen knife, peel potatoes, onions, garlic and carrots. Remove the top leaves from the cabbage. Bell pepper and free the zucchini from the stalks, along with greens and tomatoes, wash under water. Pat dry on paper towels and place on a cutting board. Chop the potatoes into slices, transfer to a deep bowl with cold liquid, leave for a while. Shred the cabbage. Cut vegetables. Put the tomatoes in a deep clean bowl, pour boiling water over, leave for 60 seconds. Let cool, remove the skin, transfer the pulp to a new board, cut into cubes, finished products distribute into separate bowls. In a clean bowl, mix a few tablespoons of paste, a glass of purified water.
Heat up in a cauldron vegetable oil, dip carrots and onions into it, fry, send chopped peppers and zucchini, simmer everything together for 5 minutes with constant stirring. Add tomatoes, potatoes and cabbage, pour in water, boil, reduce heat, simmer for 20 minutes. Let it brew and serve zucchini with potatoes and cabbage to the table.
cook delicious dinner in the summer season it is possible only from vegetables, it is not necessary to use meat for this. Today I present to you a recipe for a delicious baked vegetable pair - potatoes with zucchini in the oven. It's an easy-to-make and satisfying meal for the whole family. It is convenient to cook such potatoes with zucchini in the summer, when there are young fresh vegetables.
If desired, you can add other vegetables to the main components, such as bell pepper, eggplant, and if you want to make the dish meaty, you can add chicken pieces.
Taste Info Second potato dishes / Second: zucchini and eggplant / Baked potatoes in the oven
Ingredients
- zucchini 2 pcs.;
- young potatoes 500-600 g;
- cream 100 ml;
- sour cream 3 tbsp. l.;
- hard cheese 150 g;
- vegetable oil 50 ml;
- salt 1 tsp;
- nutmeg (ground) pinch;
- mixture ground peppers pinch;
- garlic to taste.
How to cook baked zucchini with potatoes in the oven
Potatoes and zucchini do not cook the same time. For this recipe, you can use old potatoes, and young. If you have old potatoes, then boil them first in their skins until half cooked. If you cook new potatoes, then you can not cook it in advance. Wash the potatoes thoroughly, rub them with the hard side of a kitchen sponge. Peeling new potatoes is not necessary. 
Rinse two medium zucchini and cut into circles. If the zucchini already has a thick skin, peel it off with a vegetable peeler. 
Slice potatoes thinner than zucchini. 
Turn on the oven to 180 degrees. In a bowl, combine potatoes with zucchini, add vegetable oil and salt, mix with your hands. Cover a round pan or heat-resistant pan with parchment paper. Then spread the potatoes with zucchini in a circle in a pan, alternating circles. 
Sprinkle ground vegetables on top nutmeg and a mixture of peppers. You can also add a mixture Italian herbs as fragrant spices. Usage herbs and spices will always give your dishes a bright and piquant hue, and they will not turn out bland and of the same type. 
Pour cream over vegetables. For lean version do not use cream or cheese. You can use tomato juice. 
Grate or finely chop the cheese and sprinkle on top of the vegetables. Thanks to cheese, we get a very appetizing crust on top of vegetables 
Finely chopped garlic and sour cream send to vegetables. Cover the pan with foil and put in the oven for 20 minutes. 
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After the vegetables are almost cooked, you can remove the foil and bake for about 15-20 minutes until golden brown. Cool the cooked potatoes for 10 minutes and then you can serve.
Chopped dill and parsley will add fresh scent baked potatoes with zucchini. 
If you do not have an oven, then potatoes with zucchini in the indicated way can be baked in the oven. Baked potatoes with zucchini is an easy and inexpensive option to cook dinner, but it turns out very appetizing.
