Zucchini stewed with vegetables. Recipe

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

What you need to know about stewed zucchini

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

So why do they love him?. Zucchini is a dietary vegetable (22 kcal!), it is included in the diet of those who want to lose weight. Zucchini contains a lot of useful nutrients (potassium, calcium, magnesium, phosphorus, vitamin PP, etc.) and complex carbohydrates (fiber). It is gentle on the digestive system, that is, it is suitable for many gastrointestinal ailments, and it is simply an excellent food - due to its content.

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

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

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

Recipe Ingredients

To prepare stewed zucchini you will need:

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

How to cook delicious stewed zucchini

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

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

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

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

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

Let it brew a little and serve.

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

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

Add garlic squeezed through a press to the prepared dish. Adding the garlic last gives you the opportunity to kill two birds with one stone: set aside some stewed vegetables, to serve in a dietary version, and make the other part spicy.

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

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

How else can you cook stewed zucchini?

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

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

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

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

Stewed zucchini, recipe with photo ©

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

Dietary fruits

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

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

Selecting and stewing vegetables

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

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

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

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

Recipe with sour cream

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

Required Products:

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

Step by step guide:

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

Zucchini with potatoes in the oven

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

To prepare zucchini you will need:

Cooking steps:

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

Stew with cabbage

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

Required Products:

Step by step guide:

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

With green peas and beans

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

Required ingredients:

Cooking process:

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

Zucchini with mushrooms

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

Required Products:

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

Step by step guide:

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

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

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

Surely stewed zucchini recipe Many housewives know and love to cook. When zucchini appears on the table, this particular dish becomes the most popular. There are many recipes for stewed zucchini, from complex and time-consuming to prepare, including a large number of ingredients, to the simplest, which only require cutting, salting and stewing the vegetables.

Stewed zucchini can be served as hot or cold snack, side dish for meat dishes or poultry dishes. They can also be a separate dish when served with sour cream.

Everyone knows that zucchini is low in calories and can be used to prepare a large number of dishes - from summer salads before and . You can try to diversify your menu by preparing zucchini ordinary dish, but slightly improved or supplemented.

Zucchini stewed with vegetables (zucchini sauté)

Ingredients:

Zucchini - 1 pc.
Bulgarian Bell pepper- 1 PC.
Carrots (medium) - 2 pcs.
Onions (medium) - 2 pcs.
Spices for vegetables
Tomato paste - 3 tbsp. spoons
Sunflower oil - 2 tbsp. spoons
Cilantro - 1 bunch

Cooking method stewed zucchini with vegetables:

Rinse the zucchini and remove the skin with a knife. Cut the zucchini lengthwise, removing the seeds with a knife or tablespoon. To stew, the zucchini must be cut into cubes about 1 cm thick.

Wash the bell pepper, remove the stem and seeds. Cut the pepper in half, then chop into thin strips.

Peel the carrots, rinse well and grate on a coarse grater.

Peel the onion and chop into small cubes.

Place a frying pan on the heat and pour 2 tablespoons of oil into it. Place the prepared vegetables in the pan and stir with a spoon. Cover the pan with a lid and leave the vegetables to simmer until done.

After 10 minutes, you can add salt and pepper to the sauté and pour tomato sauce. To prepare the gravy, transfer the tomato paste into a deep bowl, add a glass of water and mix well. Pour the resulting mixture over the vegetables in the pan.

It is necessary to simmer vegetables in a closed frying pan, stirring them occasionally with a spoon.

Transfer the finished sauté to a dish or plate, sprinkle with finely chopped cilantro.

Recipe for stewed zucchini with rice

Ingredients (for 4 servings):

Carrots (medium) - 1-2 pcs.
Onions - 1 pc.
Zucchini - 2-3 pcs.
Premium wheat flour - 2 tbsp. spoons
Rice - 0.5 cups
Dill or parsley
Garlic - 2 cloves
Ground black pepper
Olive or sunflower oil for frying

Cooking method stewed zucchini with rice:

Peel the carrots and grate them. Cut the onion into small cubes and fry over medium heat. vegetable oil within 5 minutes.

Wash the zucchini, peel and cut into cubes. You don’t have to remove the skin from young hearths. Season the sliced zucchini with salt and pepper and bread in flour.

Place the zucchini in a frying pan with the fried onions and fry everything together for 10 minutes. In order for the vegetables to roast well, they should not be stirred frequently.

Add grated carrots to the zucchini and onions, mix everything well again.

Rinse the rice and add to the pan with the vegetables. Fry everything for 5 minutes. Add enough water to the pan to cover the rice 2 cm above. Cover the pan with a lid and leave the vegetables to simmer along with the rice for 20-25 minutes. During stewing, vegetables must be stirred periodically; if the water evaporates, add the required amount.

After the rice is ready, add chopped dill or parsley and finely chopped garlic to the vegetables. Cover the pan with a lid, remove from heat and let the vegetables steep for a few minutes.

Zucchini stewed with bell pepper

Ingredients (for 6-8 servings):

- 0.4 kg
Zucchini or zucchini - 0.5 kg
Ground black pepper
Carrots - 200 g
Vegetable oil
Onion - 200 g
Dill or parsley

Cooking method stewed zucchini with bell pepper:

Remove the seeds from the bell pepper and remove the stem. Cut into small cubes. Peel the carrots, rinse and grate into a bowl on a coarse grater. Peel the onion and cut into small cubes.

Wash the zucchini, remove the peel and seeds if necessary, and cut into cubes.

Fry the chopped onion in vegetable oil, add carrots to it, and also lightly fry.

Add chopped peppers to the frying pan with onions and carrots, simmer the vegetables in a sealed container for 5-7 minutes.

Add zucchini to the pan, salt, add ground pepper to taste, cover the pan with a lid and leave to simmer for 15-20 minutes without adding water.

When serving, sprinkle the finished dish with finely chopped herbs.

Best Chef Erwin Peters - best recipes

Due to its low calorie content, zucchini can be safely called a dietary product and can be used even in the most strict diets. This vegetable is consumed in its raw form quite rarely; basically, before it gets to the table, it undergoes heat treatment: boiling, stewing, baking, frying.

It is preferable to stew zucchini together with other vegetables: onions, carrots, potatoes, peppers, tomatoes. And adding to stews from zucchini with different spices and seasonings allows you to find new flavor facets of this vegetable.

Before the stewing process, all vegetables are cut into cubes and fried until half cooked, or even better until golden brown. In this case, the vegetables will retain their shape and will not turn into mush when stewed.

Recipe for stewed zucchini with vegetables

Ingredients:

zucchini – 1 kg;
onion – 100 g;
carrots – 150 g;
a bunch of green onions;
tomato paste;
vegetable oil;
a bunch of dill.

Preparation

Wash the zucchini thoroughly and cut into cubes. Cut the onion into half rings, grate the carrots coarsely. Fry the onion in vegetable oil until golden brown, add the carrots and fry for about another 5-7 minutes. Add zucchini to onions and carrots. Salt and fry for 5-10 minutes. Tomato paste dilute with water, add green onions and pour in the zucchini. Continue simmering until the zucchini is ready.

Stewed zucchini with vegetables and potatoes

Ingredients:

zucchini squash – 500 g;
potatoes – 500 g;
red and green bell peppers – 4 pcs.;
onions – 2 pcs.;
eggplants – 2 pcs.;
garlic – 6 cloves;
canned peeled tomatoes – 500 g;
a mixture of your favorite spices - 2 teaspoons;
vegetable broth – 250 ml;
chili pepper pods – 2 pcs.;
olive oil;
salt.

Preparation

Preheat the grill in the oven to maximum. We wash all vegetables thoroughly. Cut the pepper into two parts lengthwise and remove the seeds. We also cut the eggplants into two parts lengthwise. Put the onion whole. Line a baking sheet with parchment paper. Place the vegetables cut side down on the paper and bake under the grill for seven minutes.

If you don't have a grill, you can bake vegetables in the top part oven at a temperature of 250 degrees for 20 minutes. Peel the potatoes, wash and cut into cubes. We process zucchini in the same way. Peel and chop the garlic.

Remove the grilled vegetables from the oven and cool. Peel the pepper. Dice the onion, pepper and eggplant. Cut the chili pepper into thin rings.

In a wide saucepan olive oil fry potatoes, onions and garlic. Fry for 5 minutes over medium heat until golden brown. Place all vegetables in a saucepan. Simmer, removing the lid, for about 10 minutes, stirring all the time.

Add tomatoes too. Salt everything and sprinkle with spices. Continue to simmer until the vegetables are ready. Serve hot.

Zucchini stewed with vegetables in sour cream

Ingredients:

zucchini – 1 pc.;
onion – 1 pc.;
carrots – 2 pcs.;
rice - half a glass;
sour cream – 1 glass;
vegetable oil;
salt pepper.

Preparation

Peel the zucchini and cut into cubes. Finely chop the onion and carrots. We wash the rice in seven waters and leave to swell. Fry the zucchini in vegetable oil, then transfer them to a saucepan with a thick bottom. Separately from the zucchini, fry the onions and carrots. When the onions and carrots brown, add sour cream and simmer for 3 minutes. Pour the mixture over the zucchini.

Pour the rice and level it over the surface of the vegetables, add salt and add water or broth. The liquid should be poured 2 cm above the rice. Cover the pan with a lid and continue to simmer over low heat until the rice is cooked. ready, you can serve.

Stewed vegetables are always healthy and extremely tasty. Whatever grows in the garden will end up in the roasting pan. 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 are entering the culinary arena. Why is this dish so famous?

Culinary gold: sharing secrets

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

Many people believe that stewed zucchini with vegetables and potatoes can be prepared without a recipe. To do this, just throw all the components in crushed form into a heat-resistant dish or multi-cooker container, and then obediently wait until they are cooked. But if it were all that simple, they wouldn’t organize cooking 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 your vegetable mix into an amazing dish with exquisite taste and a unique aroma:

for stewing it is better to take young fruits;
zucchini of retirement age must be thoroughly peeled and seeded;
There is no need to finely chop elderly zucchini, otherwise instead of an exquisite stew we will end up with a porridge of unknown ingredients;
zucchini is a juicy vegetable, so you can 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; their cooking speed is faster than that of other vegetables;
Cream, plain yogurt, sour cream or broth will help highlight the taste of zucchini;
spices and spices will penetrate into every cell of this vegetable, the result is piquant and aromatic dish, conquering the hearts of gourmets;
red wine or beer will give zucchini an unusual taste, try it and you won’t regret it;
zucchini can be combined not only with potatoes, but also with cabbage, eggplant, tomatoes, and sweet bell peppers;
To give stewed vegetables a thick consistency, use flour;
flour is diluted in water and added to vegetables at the very end of cooking.

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

Compound:

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

Preparation:

Don't know where to start with your culinary creation? Run first preparatory work. Peel and wash the vegetables.

Not all vegetables included in this dish take the same amount of time to cook. A little tip: start sautéing the carrots first as they take longer to cook.

Let's not hesitate and immediately put it in the frying pan.
Let's start sautéing the carrots in refined vegetable oil and minimal heat.

Let's also put it in the frying 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 the same stage, you can add a little chopped garlic for piquancy.
Gently mix all the vegetables.
Cover the pan with a lid and simmer the vegetables for about 40 minutes.
Tip: Stir the vegetables periodically so that the flavor 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.

Zucchini, zucchini, the fat won't fall on the side

Zucchini stewed with vegetables and chicken is classified as low-calorie dishes. In this case, it is better to take chicken fillet and first boil it until tender. Adjika, ketchup and coriander seeds will add piquancy and incredible aroma to stewed vegetables.

Read also:

Stewed zucchini with vegetables in a slow cooker is prepared in exactly the same way. Only chicken fillet can be fried or boiled directly in the multi-cooker container. A little advice: don't rush to get rid of the broth, you may need it. You can determine this by the consistency of the dish.

Compound:

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

Preparation:

The river begins from the mouth, and the preparation of stewed vegetables begins from the purchase necessary products. Let's inspect the refrigerator and once again check the availability of ingredients according to the list.

The right to open a culinary marathon is given to onions. Chop it into cubes and put it in a frying pan to fry.

Prepare the chicken fillet and let it 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.
At the same time, chop the zucchini into thin slices.

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

Mix the vegetables thoroughly 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 fan of savory things, you can get by with classic ketchup or tomato paste.

We mixed everything, distributing the spices and sauce evenly, covered the pan with a lid and timed it for exactly 7 minutes. And the final touch is salt to taste.

From garden to table

Stewed vegetables with eggplants 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, keep them in salt for a little while, and then drain the juice. The bitterness will disappear along with the clear liquid.

Compound:

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

Preparation:

We immediately process all the vegetables, peel them, wash them, dry them and chop them.
We will need two frying pans or saucepans.
In the first one, we first sauté the onion, then mix it with carrots and bring it to full readiness.
In a separate frying pan or saucepan, fry eggplants, zucchini and sweet peppers alternately.
Don't forget to pre-soak the eggplants in a lightly salted solution.
Combine all the fried vegetables together and mix.
Scald the tomatoes with boiling water and remove the skin from them.
To make this easier, you can cut the skin crosswise on top.
Chop the tomatoes and add to the vegetables.
Let's 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.