Valuable sources of vitamins should be included in your daily diet. Vegetable stew based on zucchini will help diversify the usual menu, make it as useful as possible. The dish is considered dietary, perfectly absorbed by the body. Zucchini with vegetables is suitable for lovers of healthy, low-fat and light food.
How to cook zucchini stew
A French appetizer is made from any vegetable with the addition of meat, fish and spices. For us, this dish necessarily includes zucchini. Ragout can be made to any taste and preference. The dietary option involves the combination of steamed vegetables, and the hearty and fatter option is the addition of minced pork or lamb. Zucchini goes well in taste with different vegetables - such as, for example, potatoes, pumpkin, broccoli, mushrooms, beans, eggplant. The advantage of zucchini vegetable stew is that it is quick to prepare and that it can be served hot or cold.
Before making zucchini stew, you should prepare all the ingredients. Rinse each vegetable under running water. Zucchini must be peeled, and chicken or other meat must be rid of veins and chaff. In order for the tomatoes to be better cleaned of the skin, they should first be poured over with boiling water. Each component of the future dinner must be cut into appropriate pieces. If the stew is with meat or chicken, then you first need to fry them, and then everything else on the list. Many women cook a dish with cabbage, potatoes.
Zucchini ragout in a slow cooker
Kitchen appliances greatly facilitate the life of a modern woman, allowing you to cook different dishes with minimal time. The recipe for cooking vegetable stew is ideal for a slow cooker. A dietary summer dish is prepared quickly and simply, and you can take any vegetables you like as ingredients, plus add rice. So, you will need:
- medium-sized zucchini - 1 pc.;
- tomatoes - 2 pcs.;
- Bulgarian pepper - 2 pcs.;
- carrots - 2 pcs.;
- potatoes - 2-3 pcs.;
- cabbage - 0.5 kg;
- onion - 2 pcs.;
- refined oil - 60 g;
- tomato paste - 2 tablespoons;
- salt, pepper, bay leaf.
The components of the stew can always be replaced or changed in proportions, but the principle of preparation in each case remains identical. To make stew in a slow cooker, you need to follow a certain sequence:
- Turn on the multicooker to the “Frying” mode, add vegetable oil inside, throw in the peeled, diced onion. Sauté the first vegetable until golden brown.
- Pour the carrots peeled and cut into half rings to the onion, fry, and then turn off the set mode.
- In the same mode, but separately, bring the cabbage to half-cooked.
- Cooked peppers, zucchini, cut potatoes into squares, add to onions, carrots and cabbage, sprinkled with spices. Then you should close the multicooker with a lid and keep it on the “Extinguishing” mode for half an hour.
- If you want to add chicken, fry it first, then add it to the rest of the ingredients.
- Peel the tomatoes, mix with tomato paste, mark in a container, simmer, but not more than seven minutes.
- Stewed lunch or dinner will be tastier if served with sour cream.
Vegetable stew from zucchini in a pan
The usual affordable vegetables that grow in the garden of a domestic summer resident can turn into an exquisite healthy dish that will decorate the festive table. Thanks to simple ingredients, a traditional stew can surprise even a gourmet. Vegetable stew with zucchini in a pan, you and all family members will definitely like it. For the dish you need:
- medium-sized zucchini - 4 pcs.;
- eggplant - 3 pcs.;
- tomatoes - 6 pcs.;
- chicken - 1 piece;
- Bulgarian pepper (small size) - 2 pcs.;
- carrots - 2 pcs.;
- onion (yellow) - 1 pc.;
- garlic - 2 teeth;
- olive oil - 60 g;
- salt, pepper, bay leaf, nutmeg, thyme sprig.
The recipe for vegetable stew with zucchini requires a deep frying pan or cauldron so that all the vegetables fit. Remember that during frying, the size of the pieces of the ingredients will decrease, so do not be afraid that the container will initially be filled to the top. Work order:
- Pour boiling water over the tomatoes (no need to boil them), remove the skin, and cut the flesh into cubes. Peel zucchini, eggplant, peppers, onions from seeds and peel. Cut the main ingredient into circles, the second into cubes, the third into straws, and the fourth into half rings.
- Heat the frying pan, pour in the oil, pour out all the prepared vegetables. Fry the ingredients over high heat with constant stirring, but no more than 7 minutes.
- Separately, fry the chicken, then mix with vegetables.
- You can add a mixture of spices, peeled garlic. Cover the pan with a lid, simmer over low heat for 45 minutes.
- Before serving, remove the garlic, thyme branch from the dish.
Zucchini ragout in the oven
If you don’t know how to make French-style zucchini stew, then use the recipe below. The vegetables that will be cooked in the oven are guaranteed to surprise guests and your family. A dietary, tasty and light snack will become a favorite for all those present at the table. An interesting dish called "Ratatouille" has long been loved by the French, so you should definitely try it. You will need these ingredients:
- zucchini (preferably young) - 2 pcs.;
- eggplant - 1 pc.;
- tomatoes - 4 pcs.;
- garlic - 3-4 teeth;
- green or yellow bell pepper - 1 pc.;
- yellow onion - 1 pc.;
- sunflower oil - 20-40 g;
- fresh greens;
- salt, pepper, bay leaf.
Step by step vegetable stew with zucchini is done like this:
- Peel and cut into rings of the same size - half a centimeter - tomatoes, zucchini and eggplant.
- Lubricate the baking dish with oil, lay out the colored rings vertically one by one.
- Pepper, sprinkle with oil on top.
- Prepare the sauce in a pan from bell pepper, onion and tomato. Before turning off, add garlic cloves, finely chopped greens or sprigs.
- Pour the sauce over the vegetables inside the baking dish, put in the oven, which will be preheated to 180 degrees Celsius for an hour.
Good luck everyone and sunny day! Which one of you loves vegetables? I think that most will answer this question in the affirmative, and indeed we all eat them every day. They are especially popular in the form of side dishes, such as mashed potatoes. What do you usually cook? Today I offer you to listen to awesome vegetable dishes in the form of vegetable platter, nothing more than vegetable stew.
Interesting! In different countries it is called differently, only one single and important rule unites them all, vegetables are stewed in their own juice or in a specially prepared sauce, sour cream. Spanish stew is nothing more than a pisto, 🙂, in France it was given such a name - ratatouille, in Italy it is called caponata, in Georgia it is generally a funny name ajapsandali with hot chili peppers.
Do you know why this dish is so popular in our Russian families and not only. The thing is that in order to cook it, you don’t need to invent and do something like that, but just take a kitchen knife to crumble all the ingredients and put it on the fire to stew. A very simple, and everyone's favorite option for preparing a side dish for the second, which has unusual chips and secrets. 🙂
You can feed such a healthy delicacy to the whole family, even children and a child after a year.
Many people cook vegetable stew because they include it in diet dishes, use it for weight loss.
This option is one of the simplest, best and at the same time the most delicious and proven. There is some little zest in it that makes this dish delicious in taste. And this substance, oddly enough, sour cream, without it it turns out not so fragrant.
Another secret of delicious stewed vegetables is what you cook in, it is best to take a cauldron or a slow cooker for this purpose. So the vegetables are better fed and will give you their taste of warmth and summer. You can use, in principle, an ordinary pot or pan, take what you have at hand, experiment.
We will need:
- Potatoes - 6 pcs.
- White cabbage - 1 head
- Onion - 1 pc.
- Carrot - 1 pc.
- Zucchini - 1 pc.
- Sweet pepper - 1 pc.
- Frozen green peas - 250 g
- Tomato paste - 3 tbsp.
- Sour cream of any fat content - 3 tbsp.
- Salt, pepper, garlic - to taste
Cooking method:
1. The very first step is cutting vegetables. You can choose your favorite kitchen knife for this, and quickly chop them into cubes or strips. You decide, I usually chop potatoes into cubes, carrots into thin bars, onions into rings. After adding vegetable oil and water to the cauldron, fry all these ingredients for about 10-15 minutes.
2. Next, add peas, you can take it frozen, you can canned. If you do not like legumes, then you can not add to this dish at all. Cut the zucchini finely, as shown in the photo, chop the cabbage thinly, cut the bell pepper into bars. Pour some water again so that nothing burns and simmer under a closed lid for another 10 minutes, stirring occasionally. If you like vegetable stew liquid, then pour more water. But in my opinion, this is already a vegetable soup. 🙂
Important! Instead of peas, you can use any vegetable mixture, such as Mexican)
3. Perhaps after the time the vegetables will not be ready yet, then simmer until they become soft. After that, add tomato paste, sour cream, finely chopped garlic, salt and pepper to taste.
4. Stir. Literally 2-3 minutes and turn off the stove. Miracle yummy is ready! Garnish with herbs such as parsley or dill. The dish should stand for some time and soak, then it will be even tastier and more aromatic.
Important! The dish is cooked over low heat.
Vegetable stew of eggplant, zucchini, peppers, tomatoes and carrots
Of course, such a miracle in the winter season is difficult to cook, but in the summer, zucchini and eggplant are always in our diet. Therefore, try to cook according to this option and please your household. So, how to cook correctly and step by step?
We will need:
Cooking method:
1. It is best that eggplants and zucchini are young. Because in not young fruits, it will take a long time to remove the peel. Cut into cubes as shown.
Important! Has this happened to you, vegetable stew is bitter, how can I fix it? It's all about the eggplants, before you boil or fry them, salt and leave to soak for 20-30 minutes, the salt should kill all this bitterness. In general, I even like bitterness very much.
Oh, and do not forget to wash them with running water after the time has elapsed.
2. Now Bulgarian pepper, it is best to take yellow or red, they give bright colors in the finished dish. Remove the seeds by carefully removing the core and wash. Cut into small squares with a kitchen knife.
3. Try to take ripe tomatoes, but not too soft, otherwise it will be difficult to cut them. The knife must be well sharpened. Cut into pieces, it is best to make them small.
Important! So that there are no tomato skins in the finished stew, as they become rough and will be difficult to eat. It's best to remove them. How to peel tomatoes quickly and easily? Place the tomatoes in a bowl and cover with boiling water for 10 minutes. Remove and immediately plunge into ice water. Voila, try it, the skin itself just peels off the pulp of tomatoes.
4. Cut the onion into half rings, place it in a pan with vegetable oil, fry until almost cooked, stirring. Add finely chopped garlic, stir. Now the next action is bell pepper, add it there too.
Important! To achieve a unique taste, add a couple more tablespoons of tomato paste to this dish. Well, it turns out very tasty with it.
6. Add a little water to the pan and simmer all the ingredients until tender. Don't forget to stir. Salt and pepper. Enjoy your meal!
Serve as a second dish for a side dish, for example, with these meatballs.
Vegetable stew of zucchini and tomatoes
This is probably the most simple and popular type, when summer is outside the window and you really want something stewed and tasty. How to cook so that everyone just “ate their fingers” 🙂 A budget option, so to speak, economy, because the ingredients here are at a minimum. It can be attributed to lean diet types.
How do you serve the stew, cold or hot? I like it mostly hot, cold, if there is a warm potato casserole with meat. Because then, the vegetable stew will act as a salad for me. And you?
We will need:
- Zucchini - 1 pc.
- Tomatoes - 3-4 pcs.
- Onion - 1-2 pcs.
- Garlic - 2 cloves
- Parsley - 2 tbsp.
- Basil - 1 tbsp
- Vegetable oil- 2-3 tablespoons
- Salt - to taste
- Black pepper - to taste
Cooking method:
1. Cut young zucchini into cubes. Of course, first, you will need to remove the core and seeds inside the fruit. If the skin is thick, also remove it with a special knife or vegetable peeler.
2. Remove the skin from the tomato, to do this, pour boiling water over them in a bowl, then change the hot water to cold. Everything can be easily removed from the temperature difference.
3. We will fry the stew in a pan. To do this, first of all, send chopped zucchini into it, and chopped onions in rings or cubes. Add vegetable oil, mix well and simmer until the zucchini is soft. After you bring in the tomatoes, they will need to be cut into medium sizes, approximately as shown in this photo.
4. Stew the vegetables until tender over low heat with the lid closed. At the end, add garlic and herbs passed through the press. It could be parsley or basil. In general, I love dill the most. What do you usually put in?
5. Salt and pepper to your taste. Ah, what a colorful beauty. And vusnotischschschschcha! Just drooling! Happy 😆)
The technology of cooking vegetable stew with potatoes and zucchini
Such a dish can be prepared in fasting, vegetarians simply adore it and gobble it up on both cheeks. My favorite boys also eat without stopping. So I suggest you give it a try!
We will need:
- Zucchini - 0.5 pcs.
- Potatoes - 3-4 pcs.
- Tomatoes - 2 pcs.
- Carrot - 1 pc.
- Onion - 1 pc.
- Sunflower oil - 2 tbsp. l.
- Pepper mix - to taste
- Salt - to taste
- Bay leaf - 1 pc.
- Dried herbs - 2 tsp
Cooking method:
1. Wash all vegetables well under running water. Then cut them arbitrarily the way you want. Or, tomatoes, zucchini, onions and potatoes into cubes, carrots into sticks, or grate on a coarse grater. In a cauldron, saucepan or in a deep frying pan, start simmering in stages, the first is the onion with vegetable oil until golden brown, the second is to add the grated carrot to the onion and fry for 2-3 minutes, then the third step is zucchini and potatoes, pour a little water and simmer for 15-20 minutes. At the end, put the tomatoes, pepper and salt, mix.
2. Cook for another 3-4 minutes, sprinkle with a mixture of peppers or suneli hops, add a bay leaf if desired, cover with a lid and let stand.
3. Divide the stew stew in a saucepan into plates and call everyone to the table. Hearty, nutritious and looks so magical that it is impossible to take your eyes off.
Vegetable stew with potatoes and cabbage, video
Well, now let's look at how to cook the most primitive and ordinary version with cabbage. I suggest you watch it in this YouTube video:
Vegetable ragout with meat, potatoes and cabbage
This year I cooked this dish with meat for the first time, as always it had to be done separately in the form of something else, such as meat zrazy. You can take any meat for this option, even beef, even pork, you can even elk.
We will need:
- pork or beef - 600 g
- potatoes -3-4 pcs.
- onion - 2 pcs.
- zucchini - 1 sh.
- tomatoes - 2-3 pcs.
- salt and pepper to taste
For a change, you can make your own adjustments, for example, put cauliflower.
Cooking method:
1. So, let's figure out what to put for what, I think that everyone understands that meat should be cooked on fire the most. So start cooking this dish with it. Cut it into pieces or pass through a meat grinder, fry with onions in a deep frying pan, almost until cooked, add onions not immediately, but at the end, when the meat is almost ready. After chopped finely zucchini. Fry 10-15 minutes
Important! Fry in vegetable refined vegetable oil.
2. Chop all other ingredients into cubes, this applies to potatoes and tomatoes. Stir and fry until tender, moisture should appear from the tomato, so look if the tomatoes are not juicy, then add a little water to the pan. Simmer until fully cooked until all vegetables are soft and fragrant in taste. Salt, pepper, you can add your favorite seasonings.
Important! Stew under a closed lid so that the vegetables give off their flavors better.
3. Put in portions on plates. Garnish with leaves of any fresh herb. Serve with sour cream and in a good mood. Delicious discoveries!
Vegetable ragout with chicken and potatoes
Perhaps this option will be a godsend for you, if you make it without potatoes, it will be very low in calories.
We will need:
- chicken fillet - 500 g
- potatoes -5-6 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- canned peas - 1 can
- tomatoes - 2 pcs.
- vegetable oil
- salt and pepper to taste
- greens
Cooking method:
1. Cut fresh new potatoes into small pieces. Cut the carrots into bars with a special knife. Boil the potatoes in a saucepan, the water can be slightly salted.
Important! Once the potatoes are ready, drain all the water. What needs to be done so that vegetable stew does not turn into porridge? Just in time to see that the potatoes are cooked and immediately drain the water. The readiness of potatoes can be determined by stabbing them with a knife during cooking. If the knife easily pierces the potatoes, then everything is ready.
2. Chop the onion with a knife into half rings. Cut chicken meat or chicken fillet into cubes. Salt and pepper.
3. Fry the chicken pieces in a pan with vegetable oil. Be guided that in about 20-30 minutes the meat will be ready. Add chopped tomatoes to it.
5. When serving, open a jar of canned peas. Put on a plate and stir. Vegetable stew, cooking it will give you an unusual taste of summer, as well as a good hearty dinner. Enjoy your meal! To make it look even more appetizing, sprinkle with herbs. And it feels like you can cook no worse than a chef in a restaurant, doesn't it.
Vegetable stew with mushrooms, zucchini and potatoes
We will need:
- eggplant - 1 pc.
- Bulgarian pepper - 1 pc.
- potatoes - 2-3 pcs. optional
- onion - 1 pc.
- garlic - 2 cloves
- vegetable oil - 2-3 tbsp
- pepper and salt to taste
Cooking method:
1. Cut the eggplant into cubes. The skin does not need to be removed. If you do not like bitterness, then fill them with water and add salt, let them stand for 15 minutes, then pour out the water. The bitterness must go.
2. Peeled potatoes, bell peppers, onions, also cut into cubes. Put all chopped ingredients in a cauldron or pan, and fry with vegetable oil.
Important! Don't forget to stir the vegetables so nothing burns.
2. After you see that the eggplants have become soft and the potatoes are almost ready, add the mushrooms. You can use any mushrooms, if you fry, stew from pickled ones, then, in principle, you will have to stew much less time, about another 5 minutes. If the mushrooms are fresh, then simmer for 15-20 minutes so that they are well fried.
Important! Potatoes in this dish can not be added, made without potatoes. It will turn out very tasty too!
3. Salt and pepper, if desired, with freshly ground black or red pepper. At the end of the stew, add finely chopped garlic. Stir and let the dish brew.
4. This mushroom gourmet is truly a divine miracle, it looks just fantastically beautiful. Garnish with parsley or basil.
Vegetable stew with zucchini and potatoes in a slow cooker
Well, how to cook the fruits of summer without a miracle helper, of course, you can’t do without it. This version uses unusual spices, you can use your favorites. In a slow cooker, you can cook, stew according to any option presented in this article. So choose at your discretion and create the most delicious masterpieces.
The most popular and easy version of stewed vegetables for which,
We will need:
- potatoes - 4-5 pcs.
- zucchini - 1 pc.
- onion - 1 pc.
- white cabbage - 200 g
- carrots - 1 pc.
- bay leaf - 1 pc.
- paprika - 0.5 tsp
- seasoning for vegetables - 1 tsp
- curry - 0.5 tsp
- dried and fresh garlic - 1 clove
- vegetable oil
- water - 0.5 tbsp.
Cooking method:
1. Chop the zucchini and cabbage, like in the picture.
2. Cut the potatoes and onions into cubes too.
3. Put chopped potatoes and onions into the multicooker bowl, add vegetable oil. Turn on the "Frying" mode without a lid and fry for 10-15 minutes. Then add zucchini and cabbage to them. Grate the carrots on a coarse grater and put there too. Salt, pepper, sprinkle with aromatic seasonings. Stir the dish and simmer for 20 minutes.
The next step, select the "Extinguishing" mode, pour water into the products, mix, close the lid and wait 15 minutes.
Then open the multi-miracle and throw a leaf of lavrushka. Let all the ingredients still stand and simmer.
Important! If you put laurel at the very beginning of cooking, it will give bitterness in the dish. Put it always and everywhere at the end.
4. When serving, garnish with dill, sprinkle with grated garlic for better flavor of the dish.
Vegetable stew in pots in the oven
As you know, in pots it always turns out richer and more fragrant. So why not cook vegetable stew in them. Do you cook in this dish?
Interesting! It turns out that if you cook this dish without zucchini and without potatoes, then you will get an Armenian dish called Ailazan. It is also prepared without meat, but with great love and care for loved ones, such a vegetable creation.
We will need:
- Eggplant - 2 pcs.
- Zucchini - 1 pc.
- Carrot - 1 pc.
- Bulgarian pepper - 2 pcs.
- Potatoes - 3-4 pcs.
- Tomatoes - 2 pcs.
- Onion - 1 pc.
- Vegetable broth - 0.5 tbsp. or water
- Olive oil - 2 tbsp
- Greens - to taste
- Salt and pepper - to taste
Cooking method:
1. Onion, zucchini and eggplant cut into cubes, or as small as possible.
2. The second stage - cut the tomatoes thinly into semicircles, carrots and red peppers into strips.
Important! Remove the skin from the tomato so that it does not interfere with eating.
3. Diced potatoes, pour vegetable or olive oil into a pan and place potatoes, eggplants, zucchini, onions, salt and pepper. Roast for about 15 minutes. Next, they need to be placed from the pan into pots. Now fry the tomatoes and bell peppers separately in another pan with oil (salt, pepper), for a short 5 minutes, and then send them to the pots.
4. Now fill the pots with water or any broth, you can vegetable or meat. Stew vegetables baked in the oven for 15 minutes at a temperature of 200 degrees.
Cunning! The broth can be frozen separately, in such lumps, and then, if possible, add it to any dishes.
Decorate the finished dish with herbs. It turned out to taste like in kindergarten or such a sensation that I ate such a stew in my school years. Bon appetit, friends!
Friends, have you tried this dish with frozen vegetables? Write your comments about this. I only made preparations of stew for the winter in jars under the lids.
The birthplace of the word "stew" is France, it was in this country that an appetizing appetizer appeared, which was usually served at the very beginning of the feast. As a rule, this dish was prepared from vegetables, but fish, meat or mushrooms were often added to it, which made the stew more satisfying and tasty. In addition to the main products, spices, sauces and spices were used in the preparation of snacks, the addition of herbs was quite relevant. Often, zucchini became the main ingredient in stews - fortified vegetables not only taste good, but also have a great effect on human health.
Zucchini stew does not necessarily have to contain only one vegetable, other ingredients are added to it, for example, potatoes, eggplant, meat (pork, beef, veal, lamb, chicken), minced meat, beans, mushrooms, etc. In addition to the excellent taste, the stew has another important plus - it cooks quickly, so it is used by the hostess as a lifesaver when it is necessary to quickly feed the family or treat guests. Ragout can be served hot or cold.
Zucchini ragout - food preparation
Before you start cooking zucchini stew, all products should be thoroughly rinsed with running cold water. Peel the zucchini and seeds, remove spitting and veins from the meat, remove the skin from the vegetables (in the case of tomatoes, the fruits can be scalded with boiling water to make it easier to remove the skin). All the ingredients of the stew are cut into small pieces. It is better to start cooking the dish with roasting meat (if it is part of the recipe).
Zucchini Ragout - the best recipes
Recipe 1: Zucchini Stew with Meat and Potatoes
Meat, potatoes and zucchini are a great combination; men eat stews made from such ingredients with pleasure, because it is hearty and tasty.
Ingredients:
- 300 grams of meat (veal or pork);
- 1 potato;
- 1 small zucchini;
- 1 carrot;
- 2 onions;
- 2 tomatoes;
- 2 tablespoons of vegetable oil;
- a few cloves of fresh garlic;
- ground black pepper;
- greens;
- salt.
The addition of cauliflower and (or) sweet pepper will be relevant.
Cooking method
We cut the meat into small pieces, put them in a frying pan, previously poured with vegetable oil. The roasting process lasts 10 minutes. We start working with vegetables (except for onions and tomatoes) - we clean them, cut them into sticks or cubes, add to the meat and fry. We put the onion in the pan penultimate (15 minutes after the start of the heat treatment), it is better to cut it into rings or half rings. Lastly, we send the tomatoes and chopped garlic to the pan. Salt the stew, pepper it, add the sauce and mix thoroughly. After the dish is ready (40 minutes), turn off the fire, cover the stew with a lid and let it brew for 5-10 minutes. Zucchini stew is served on the table in a large dish, decorated with finely chopped greens. You can season with sour cream with garlic.
Recipe 2: Zucchini Ragout with Chicken and Sour Cream
Chicken stew (especially when it comes to breast) is close to dietary cooking, so it is perfect for women who are watching their own figure and children.
Ingredients:
- 1 zucchini (1/2 kilogram);
- ½ kilogram of chicken breast;
- 2-3 sweet peppers;
- 2 tomatoes;
- 1 onion;
- 1 carrot;
- 150 grams of sour cream;
- ground black pepper;
- salt.
Cooking method
Cut the zucchini into cubes, send to the pan, fry until half cooked. Cut the chicken into small pieces and fry separately in vegetable oil. Grate the carrots on a coarse grater, cut the onion into half rings, sauté. Cut the tomatoes and peppers and fry a little. Put all the ingredients of the squash stew in a deep frying pan, add black ground pepper and salt. Cook for 10-15 minutes over low heat, then set aside and let stand covered (10 minutes). The dish is served with sour cream.
Recipe 3: Zucchini Vegetable Stew
A healthy vitaminized dish that will appeal to children and adults.
Ingredients:
- ½ head of cabbage;
- 1 zucchini;
- 1 carrot;
- 1 onion;
- ½ kilogram of tomatoes;
- 3 tablespoons of olive oil;
- 3 cloves of garlic;
- salt;
- dill.
Vegetable ingredients can be changed, for example, add eggplant, bell peppers, etc.
Cooking method
Shred the cabbage and fry a little, cut the zucchini into cubes, add to the pan with cabbage, simmer. Grate the carrots, finely chop the onion and sauté separately. 10 minutes before readiness for vegetables (zucchini and cabbage), add peeled and finely chopped tomatoes, 5 minutes - sautéed onions and carrots, garlic, ground pepper, salt. After the stew is ready, let it brew under the lid.
Vegetable stew is served on the table with sour cream and herbs.
Recipe 4: Zucchini stew with mushrooms
Mushrooms are wonderfully combined with zucchini, so the stew from these ingredients is incredibly tasty.
Ingredients:
- 2 zucchini;
- 300 grams of mushrooms;
- 1 onion;
- 1 tomato;
- ½ jar of olives;
- 50 milliliters of vegetable oil;
- ground black pepper;
- salt;
- greens.
Cooking method
Rinse the mushrooms thoroughly, scald, change the water several times and boil. Fry mushrooms in a frying pan in vegetable oil. Cut zucchini, onions and tomatoes, fry separately from mushrooms in vegetable oil in a pan. In the last minutes of frying, add chopped olives to the vegetables. Add mushrooms, salt and pepper, simmer until tender. Sprinkle the finished dish with herbs.
For stews, it is best to take young zucchini, you do not need to remove the skin from them, remove the seeds and pulp.
The composition of the stew can change, if one ingredient is missing, it can be replaced with another without compromising the taste.
The ideal option is when the products for the stew are taken in approximately equal proportions.
You can add sesame seeds to the squash stew, the dish will acquire notes of Korean cuisine.
You can cook stew not only on a gas stove, but also in an oven, microwave, clay pots or a slow cooker.
Dishes from vegetables should be on our table for sure and every day.
From the generous gifts of the garden and garden, you can cook excellent culinary creations. A variety of vegetables allows you to combine them with each other, experiment.
In most cases, such experiments are successful and help to discover new taste sensations.
Among the popular vegetable dishes, especially in spring and summer, stew with zucchini and potatoes stands out.
It contains other products that are found in one saucepan, and as a result, a dish is born that combines elements of soup and roast.
During the cooking process, it is important that all vegetables do not lose their shape, and the dish does not turn into mashed potatoes. Then it will not only feed deliciously, but also give aesthetic pleasure.
Vegetable stew with zucchini and potatoes - general principles of cooking
The peculiarities of vegetable stew are that, firstly, it is prepared easily and quickly, and secondly, you can put any vegetables and a variety of spices in the dish.
To zucchini and potatoes, as the main ingredients of the dish, onions, carrots, tomatoes, corn, garlic, sweet and bitter peppers, cabbage and even rice are added.
All vegetables must be thoroughly washed, peeled and cut, depending on the recipe.
You can fry all the ingredients, and then stew in one container. A delicious stew is obtained when vegetables processed in a pan are baked in the oven.
It is appropriate to add ground and allspice pepper, coriander, turmeric, oregano, curry, dried and fresh herbs to the dish.
For cooking, a saucepan with a thick bottom or a cauldron is suitable. The stew is brought to readiness under a closed lid.
1. Vegetable stew with zucchini and potatoes "Homemade"
Ingredients:
Two bulbs;
Three carrots and sweet peppers;
One zucchini;
seven potatoes;
The fourth part of the cabbage;
Three tomatoes;
½ teaspoon curry;
Salt and pepper;
A pinch of sunel hops.
Cooking method:
Let's start by cleaning all the vegetables.
Cut onions and carrots into medium-sized cubes. Fry both vegetables in a deep saucepan. We use vegetable oil for frying. Add the curry and season with salt to release the juices from the onions and carrots.
Cut sweet peppers, potatoes and zucchini into cubes. We will send all the vegetables to the saucepan. We continue to cook, stirring so that nothing burns.
Add about half a glass of water to the stew and leave to simmer, covered, until the potatoes are half cooked.
Place tomatoes and cabbage in a saucepan. We also cut them into medium cubes before that. Mix the stew and leave to stew for another ten minutes.
Add pepper and suneli hops to the saucepan. Checking for salt. If it is not enough, then you can add more.
We cook the stew for another fifteen minutes and turn it off.
2. Vegetable stew with zucchini and potatoes "Vitamin Plate"
Ingredients:
Carrot;
Two bulbs;
zucchini;
Eggplant;
Large potato;
Two red peppers;
Three garlic cloves;
Five l. Art. tomato paste;
Ch. l. oregano;
Two laurels;
Salt and five peas of allspice.
Cooking method:
Cut onions and carrots into half rings.
At the bottom of the cauldron, pour two or three tablespoons of vegetable oil. When it starts to sizzle, pour onions and carrots. Simmer the vegetables until they soften a little.
We cut the potatoes into pretty cubes and send them to the cauldron. Mix with onions and carrots.
Eggplant and zucchini are also cut into cubes. If the vegetables are young, then it is not necessary to peel them. We fall asleep pieces of zucchini and eggplant in a cauldron. Mix everything again.
After fifteen minutes, you need to add sweet pepper to the stew. We will also cut it into small cubes and send it to the rest of the vegetables.
After five minutes, pour in the tomato paste and stir the stew.
Add allspice and parsley. Then pour in the oregano. You should definitely try the salt.
Grind the garlic into small pieces and put in the stew for a piquant taste.
Pour a cup of water, mix the vegetables and cover the cauldron.
Stew the stew for about thirty minutes, so that all the vegetables are well boiled.
3. Vegetable stew with zucchini and potatoes in a slow cooker
Ingredients:
Four zucchini;
five potatoes;
Carrot.
Lukovichka.
Two tsp. seasonings for potatoes.
Cooking method:
Cooking with a slow cooker is probably the easiest way. The main thing here is to choose the right mode correctly, and the kitchen assistant will do everything herself.
Wash and clean vegetables. Then cut into small pieces. But the carrots need to be chopped with a grater.
Turn on the "Frying" mode, pour a couple of tablespoons of sunflower oil. We fall asleep onions and carrots and pass them for no more than three minutes.
Then add zucchini and potatoes. Add seasoning for potatoes. If someone does not have enough salt, then you can add it to your own taste.
We cover the multicooker with a lid, set the "Extinguishing" mode. Set the time to 40 minutes, and press the start button for the kitchen assistant.
After a predetermined time, you can enjoy the fragrant stew.
4. Vegetable stew with zucchini and potatoes “Summer has come”
Ingredients:
700 gr. young potatoes;
zucchini;
300 gr. champignons;
Chili pepper;
Six cloves of garlic;
Carrot;
Sweet pepper;
Two bulbs;
Eight sprigs of dill and cilantro;
Five peas of black pepper;
1/2 teaspoon of coriander, sumac and oregano seeds each;
Olive oil.
Cooking method:
Boil young potatoes.
Mushrooms and sweet pepper cut into thin plates, onions - half rings. Cut carrots and zucchini into cubes.
Chop cilantro and dill finely.
Cut the chili pepper and garlic into as small pieces as possible.
Pour three tablespoons of olive oil into a saucepan and pour mushroom plates here. Let them fry a little. When excess moisture is gone from them, and this will take about six minutes, remove the mushrooms from the saucepan with a slotted spoon.
Instead of mushrooms, we fall asleep slices of zucchini. Salt a little so that it actively gives off moisture. Fry over high heat, stirring constantly. After five minutes, unload the zucchini in a bowl with mushrooms.
Add oil to the saucepan and add the onion. When it becomes transparent, add carrots.
Pour hot and sweet pepper into a saucepan.
It's time to add garlic and salt.
Grind the black peppercorns and coriander grains in a mortar and pour into the stew.
Add previously fried zucchini and mushrooms to vegetables. Then add the oregano and sumac. We mix everything. Simmer until ready.
We put potatoes on vegetables and sprinkle with herbs. We cook the stew for another ten minutes and we can serve it on the table.
5. Vegetable stew with zucchini and Greek potatoes
Ingredients:
Six zucchini;
Four potatoes;
Two carrots, eggplant, multi-colored bell peppers and onions;
Three cloves of garlic;
400 gr. tomatoes;
Pepper, sugar and sea salt - to taste;
100 ml of white wine and olive oil;
A bunch of parsley;
A spoonful of oregano.
Cooking method:
We will prepare all the vegetables necessary for the recipe and wash them thoroughly.
Zucchini, potatoes, eggplant and carrots cut into rings.
We cut the onions into half rings, the pepper into slices, and the tomatoes and garlic into slices.
Each vegetable must be fried separately in olive oil. The order of frying does not matter.
Arrange vegetables on a large baking sheet. Let's salt and pepper. Sprinkle with sugar and drizzle with a little olive oil.
Spread the white wine evenly over the vegetables.
We send the baking sheet to the oven for an hour and a half (170 degrees).
After about forty minutes, take out the baking sheet and sprinkle the vegetables with chopped parsley and oregano. We mix. If there is not enough liquid, then add a little water, wine and oil.
We bake our stew until the vegetables are browned and eat with great pleasure and appetite.
6. Italian vegetable stew with zucchini and potatoes
Ingredients:
Two potatoes;
zucchini;
Two sweet peppers and two carrots;
Tomato;
Lukovichka;
A clove of garlic;
A few sprigs of parsley and basil;
stalk of celery;
Half a red bitter pepper;
Italian herbs;
Olive oil.
Cooking method:
We cut the vegetables into approximately equal medium pieces and put them in one bowl.
Cut potatoes, peppers and zucchini a little larger than the rest.
In a deep saucepan, heat the olive oil and pour all the chopped vegetables. Salt and cover with a lid.
Vegetables should be stewed until the potatoes are ready. They need to be stirred from time to time.
Fifteen minutes before the end of cooking, sprinkle the stew with Italian herbs.
7. Vegetable stew with zucchini and Malaysian potatoes
Ingredients:
Three zucchini;
Three potatoes and carrots;
Two heads of broccoli;
Two bulbs;
Five ripe tomatoes;
Three l. Art. rice
Two laurels;
Art. l. Sahara;
Half a teaspoon of turmeric and paprika;
Salt, vegetable oil;
Two pinches of dried herbs;
Art. l. crushed nuts.
Cooking method:
Let's start by cutting the broccoli into small pieces. It should boil, so we load it into boiling water.
Cut all other vegetables into cubes.
Put zucchini and potatoes in a saucepan with cabbage. Water does not completely cover the vegetables, it is about a centimeter below their level.
Add carrot pieces and rice. Mix well.
We continue cooking on a small fire. We are not too lazy to stir, because rice can easily stick to the bottom and spoil the stew.
Fry the onion in a pan until it becomes slightly golden. Add tomato slices. We fry them until soft.
Add the nuts to the bowl with the stew.
When the rice is completely boiled, we fall asleep tomato-onion mixture.
Salt and add sugar. We put lavrushka, turmeric and paprika. Cooking for another ten minutes.
Just before turning off, add dried herbs.
Ready stew should stand for at least fifteen minutes in order to thicken.
Such a dish should be eaten from deep plates and be sure to put a spoonful of sour cream.
8. Vegetable stew with zucchini and potatoes in Hungarian style
Ingredients:
A kilogram of potatoes;
Zucchini and Bulgarian pepper;
Five tomatoes;
One medium carrot and onion;
200 gr. raw corn;
A pinch of red pepper;
L. h. ground coriander;
Vegetable oil;
Half a glass of hot water.
Cooking method:
Cut the onion head into half rings and divide into feathers.
We cut the carrot into medium-sized strips, and the pepper into cubes.
Peel the zucchini and potatoes. Let's cut them into large pieces.
Chop the tomatoes into as small pieces as possible.
Pour a little vegetable oil into a saucepan. Saute carrots and onions until soft.
Add tomatoes to the saucepan. Salt, sprinkle with hot red pepper and coriander.
Pour hot water and mix the contents of the saucepan.
We put pepper, potatoes and zucchini in the dishes.
Sprinkle raw corn on top. Close the saucepan and cook the stew for about half an hour.
The dish is ready when the potatoes are boiled. It is desirable to serve it hot. Then it has the most intense taste and aroma.
Vegetable stew with zucchini and potatoes - tricks and tips
Decorates and reveals the taste of sugar stew. Therefore, it is desirable to add at least a little of this sweetness.
Ragout tastes better if you follow two rules:
1. Cut all vegetables equally.
2. Fry each ingredient separately.
White wine will successfully replace vegetable broth.
In spring, you can enjoy a juicy and light vegetable stew with zucchini and potatoes, if you add the first greens to it: dill, sorrel, parsley.
Good afternoon friends!
Today we are preparing vegetable stew according to the most delicious recipes. It can be prepared from any vegetables, at your discretion, and you can vary the number of ingredients. This is a universal dish, it can be offered as a second or side dish with meat.
The stew recipes are interesting in that the basis of the dish is the same for everyone - it is chopped stewed vegetables, and the additives to them can be very different: meat, mushrooms, seafood, legumes. The cooking methods are also interesting - you can stew in a pan, bake in the oven, or, as it has become fashionable lately, cook in a slow cooker.
Have you ever cooked this dish? What did it turn out for you?
Each vegetable has a different cooking time. How to make it so that in the final product it retains its shape, hardness and biological value, and does not turn into caviar. Read on, I'll talk about it later.
vegetable stew recipe
I love autumn for its abundance. I look at the beds and rejoice at the variety of colors and variety of the grown crop. I get inspired for culinary exploits, and the first thing that comes to mind is vegetable stew. Let's cook it together, improvise and add everything that we have to the dish.
Ingredients:
- onion - 2 pcs.
- carrots - 2 pcs.
- zucchini - 1 pc.
- potatoes - 2 pcs.
- eggplant - 2 pcs.
- olive oil - 2 tbsp. l.
- bell pepper - 2 pcs.
- garlic - 4 cloves
- green hot pepper
- bay leaf - 2 pcs.
- apple cider vinegar - to taste
- seasonings: oregano, basil - bunch
- greens: parsley, dill - bunch
- salt - to taste
- sugar - to taste
- chicken broth - 100 gr.
Cooking:
Simple rules to follow when preparing stew:
- cut all vegetables into large pieces
- put food only on a hot pan
- fry until half cooked
- put in sequence
- salt only at the end of cooking
We put the pan on the fire, pour in the oil.
Cut the onion into large squares, it will stew well during cooking. When the oil warms up, send the onion to the pan. After 2 minutes it becomes transparent.
We rub the carrots on a coarse grater and combine with onions, mix, close the lid, leave on low heat.
We cut the potatoes into medium cubes, send them to the pan with carrots and onions.
Bulgarian sweet pepper is better to take yellow. A beautiful color scheme gives an aesthetic appearance to the dish and raises the appetite. Remove the seeds from the pepper and cut into medium slices. We send it to the pan.
We cut off the tail of the eggplant, cut into medium rings. If it turns out to be bitter, chop it and put it in a bowl, salt well and leave for 20 minutes. He will highlight the juice, it must be drained and the bitterness will go away with the juice. We will fry the eggplant in another pan.
We clean the young zucchini. If you come across with seeds, remove them with a spoon. Cut into large pieces and send to the vegetable mixture. Add a little and mix.
To make the stew juicy, add 100-150 grams of chicken broth.
We also add fried eggplant.
Cut young white cabbage, simmer for 7 minutes.
Tomatoes are peeled. To do this, dip them in boiling water for a few seconds and immediately under cold water. The skin is easily removed. We cut and wait until the cabbage is stewed and only then add the chopped tomatoes.
If there is no tomato, you can add tomato juice or paste.
We clean the garlic, knead with the flat side of the knife and chop. Mashed garlic quickly gives its taste and aroma to the dish.
Add your favorite seasonings. I take oregano, basil, a little fennel.
Now you can salt and simmer for another 4 minutes.
Right now it is necessary to report those ingredients that will determine the taste of the dish. If you need sourness, add apple cider vinegar, for bitterness - hot pepper, for sweetness - sugar.
Cut parsley, dill. Sprinkle on top. Vegetable stew is ready, let it brew for 20 minutes. When hot, it has the most intense taste. Serve cold.
Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant
This is one of the easiest and most delicious recipes. I've been making this dish all summer, changing ingredients as new vegetables mature. Low-calorie, vitamin-rich and easy to digest, it goes well as a side dish with any meat.
Ingredients:
- onion - 2 pcs.
- carrots - 2 pcs.
- zucchini - 2 pcs.
- potatoes - 2 pcs.
- eggplant - 2 pcs.
- cauliflower - 1 pc.
- chicken broth - 150 gr.
- olive oil - 2 tbsp. l.
- garlic - 4 cloves
- seasonings: oregano, basil, bay leaf - to taste
Cooking:
- Carrots, onions cut into medium squares and pass in a small amount of oil.
- Cut potatoes into slices and fry.
- Boil the cauliflower and cut into individual pieces.
- Boil string beans.
- We combine all vegetables except cabbage in a deep frying pan, pour 100 grams of broth and simmer.
- 10 minutes, add diced zucchini and simmer another 10 minutes.
- At the end of the stew, put the stewed cabbage, add crushed garlic, bay leaf, spices.
- When serving the stew, generously sprinkle with herbs.
A simple recipe for vegetable stew with meat in a slow cooker
The use of kitchen appliances, frees from a long stay in the kitchen. This results in a stew with soft and juicy meat, tasty potatoes and cabbage. Cooking time 1 hour.
Ingredients:
- beef meat - 500 gr.
- potatoes - 1000 gr.
- onion - 2 pcs.
- carrots - 2 pcs.
- white cabbage - 300 gr.
- tomato paste - 1 tbsp. l.
- vegetable oil - 2 tbsp. l.
- salt, spices - to taste
Vegetable ragout with chicken and potatoes
This is one of the best recipes for vegetable stew with meat. It turns out a light, satisfying, budget dish. Also attracted by the large selection of available ingredients and the speed of preparation.
Ingredients:
- chicken breast - 500 gr.
- onion - 2 pcs.
- carrots - 2 pcs.
- zucchini - 1 pc.
- potatoes - 500 gr.
- vegetable broth - 150 gr.
- olive oil - 2 tbsp. l.
- garlic - 4 cloves
- seasonings: basil, bay leaf - to taste
- tomato sauce - 1 tbsp. l.
- black peppercorns - 6-8 peas
- greens: parsley, dill - to taste
Cooking:
- Cut the chicken breast fillet into medium pieces and fry in olive oil, in a cauldron, until half cooked, for 10-15 minutes.
- Choose medium sized potatoes, peel and cut in half. Fry in hot oil until golden brown. We put it in a cauldron for meat.
- Cut young carrots into medium rings. If it is rough, then it is better to grate on a coarse grater. Peel the onion and cut it into medium half rings. Mix both ingredients and simmer slightly, then add to the meat and potatoes.
- Optionally, add cabbage, green beans. Boil them in a small amount of salted water, and send them to the cauldron.
- Add finely chopped garlic, black peppercorns, bay leaf, basil sprigs, tomato sauce, salt.
- In a frying pan, fry two tablespoons of flour, dilute with vegetable broth, in which cabbage and beans were boiled.
- Mix everything gently, pour in the broth, close the lid and simmer for 20-30 minutes over low heat.
- Put the finished stew with chicken on a large dish, sprinkle with chopped dill and parsley on top. Enjoy your meal!
How to cook vegetable stew in a saucepan
Any vegetable, except cucumber, will work for this simple recipe. It turns out a light, low-calorie, but very tasty dish.
Ingredients:
- zucchini - 1 medium size
- carrots - 2 pcs.
- onion - 2 pcs.
- sweet bell pepper - 1 pc.
- tomatoes - 2 pcs.
- garlic - 2 cloves
- salt, pepper - to taste
That's probably all. Thank you for reading to the end. Look forward to new recipes.
