Stewed zucchini

Stewed zucchini is a healthy and simple dish for a lunch or evening menu. Many housewives use zucchini to prepare light snacks, salads or a full second course: they are combined with sauces, vegetables and meat. During the stewing process, they practically do not lose their beneficial properties and contain a small amount of calories.

Stewed zucchini in sour cream in a frying pan

Stewed zucchini can be served as a light snack for lunch or with any meat dish, such as cutlets or baked meat. Also, zucchini with sour cream makes an excellent healthy dinner.

1. 
   How to quickly and tasty cook stewed zucchini in a frying pan? Prepare the onions and carrots for frying.Peel the onion and cut it into two parts. Grind each part into small cubes. We also clean the carrots and rinse them with warm water to remove any dirt. Grate it on a coarse grater into a deep bowl.
2. 
   Pour a small amount of oil into the frying pan. We put it on the stove and turn on the equipment. Warm up for one minute. Add the onion and fry it for about 2-3 minutes. Stir constantly with a spatula.
3. 
   Next we send the carrots. Sauté it together with the onion for 3-4 minutes.
4. 
   While frying onions and carrots, we are distracted by zucchini. We rinse the required amount and dry with a towel. Trim the peel and cut the vegetable into medium-sized cubes.
5. 
   Place the zucchini in a frying pan with onions and carrots. Fry it for about 20 minutes. Don't forget to stir constantly.
6. 
   Let's move on to the remaining ingredients. Wash the greens and dry with a paper towel. Finely chop. We free the garlic from the husk. We also cut it into small pieces. Place the garlic and half the herbs in the pan. Drizzle with sour cream, salt and pepper. Stir the contents of the container until smooth and cook for another 10-15 minutes.
7. 
   Sprinkle the finished zucchini in sour cream with the remaining herbs and serve with a meat side dish.

Bon appetit!

Vegetables with zucchini, stewed in a frying pan

To make the zucchini more flavorful, be sure to add fresh or dried herbs and herbs. If you want to cook the zucchini in the oven, be careful not to burn it.

Cooking time – 2 hours.

Cooking time – 1 hour 30 minutes.

Number of servings – 1.

Ingredients:

• Onions – 2 pcs.
• Garlic – 3 teeth.
• Carrots – 3-4 pcs.
• Zucchini – 4 pcs.
• Tomato – 3 pcs.
• Dill – 70 gr.
• Bay leaf – 2 pcs.
• Olive oil – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 1 l.

Cooking process:

1. First, let's prepare all the ingredients. We clean the onions and garlic from peels and films. Remove the carrot skin with a knife. We wash the carrots with warm water using a sponge or brush. Wash the tomatoes, dill and zucchini. Dry them with a napkin or paper towel.

2. Finely chop the onion and garlic. Grind the carrots on a coarse grater. Place the prepared ingredients on separate plates. Cut the zucchini into slices of medium thickness and also place in a separate container.

3. Pour cold water into the electric kettle and bring to a boil. Place the tomatoes in a deep container and pour boiling water over them. After a couple of minutes, pour out the water, let the tomatoes cool and remove the skins. Cut the pulp into small cubes. Chop the dill.

4. Pour two tablespoons of olive oil into the pan. Place the container on the burner and turn on the stove to heat up. After a couple of minutes, add the onion and garlic. Fry them until golden brown. Stir constantly with a spatula. Add carrots. Fry the ingredients for about 5-7 minutes and stir constantly. Place the tomatoes in the pan. Fry the mixture for 10 minutes. Sprinkle with salt and pepper to taste.

5. Pour the second half of the olive oil into a large saucepan. Place the pan on the burner and turn on the stove. Heat the container with oil for a couple of minutes. Layer layers of zucchini and fried vegetables. Lightly salt the first and subsequent layers of zucchini and sprinkle with pepper. Bring the dish to a boil over low heat. Add bay leaf and cover the pan with a lid. Simmer for 30 minutes.

Bon appetit!

Step-by-step recipe for making stewed zucchini with potatoes

The dish turns out very juicy, since the ingredients included in the recipe contain enough liquid. To avoid the wateriness of the prepared zucchini, you should choose denser tomatoes.

Cooking time – 1 hour 45 minutes.

Cooking time – 1 hour 5 minutes.

Number of servings – 1.

Ingredients:

• Zucchini – 3 pcs.
• Potatoes – 0.5 kg.
• Tomato – 3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomato juice – 100 ml.
• Sunflower oil – 3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Cream - optional.
• Dill – 1 bunch.
• Water – 1 l.

Cooking process:

1. Peel the potatoes and rinse under running warm water. We also wash the zucchini and dry it with a kitchen towel. Cut the potatoes and zucchini into small cubes.

2. Peel the onions, and peel the carrots from the top layer. Wash the carrots in warm water. Cut the onion into small pieces and grate the carrots on a coarse grater.

3. Pour sunflower oil into a frying pan and place it on the burner. Turn on the stove and heat for about a minute. Add potato cubes and fry.

4. Wash the tomatoes. Pour water into the kettle and boil. Pour boiling water over the tomatoes for a couple of minutes, and then lower them into cold water. Remove the skin. We remove the place to which the cutting was attached. Cut the tomatoes into cubes.

5. Place the prepared vegetables in a clean frying pan. Next we send the tomatoes, pour all the ingredients with tomato juice and cream. Sprinkle with salt and pepper.

6. Cover the dish with a lid and simmer over low heat for 30-40 minutes. Wash the dill with water and dry. Chop the greens. Sprinkle it over the finished assortment and serve.

Bon appetit!

A simple and tasty recipe for vegetable stew from zucchini with tomatoes

If necessary, fresh tomatoes can be replaced with a couple of tablespoons of tomato paste. The time spent on cooking depends on the “youth” of the zucchini: more mature zucchini takes longer to cook.

Cooking time – 1 hour 15 minutes.

Cooking time – 50 minutes.

Number of servings – 1.

Ingredients:

• Zucchini – 1 kg.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Tomato – 2-3 pcs.
• Garlic – 2-3 teeth.
• Greens – 1 bunch.
• Salt - to taste.
• Pepper - to taste.
• Water – 1 l.

Cooking process:

1. Rinse the zucchini with warm water and dry with a kitchen towel. Remove the peel using a knife. If the zucchini is young, then you should not remove the peel, as it is very thin and juicy. Scoop out the core of the zucchini with a spoon. Cut the zucchini into medium sized cubes.

2. Peel the onion and cut it into small cubes. Pour the oil into the frying pan and place the container on the burner. Turn on the stove. Heat a frying pan with oil for about a minute. Fry the onion over high heat until golden brown. Stir constantly with a spatula.

3. Peel the carrots with a small knife. We wash it with warm running water. Cut the vegetable into small cubes. Add carrots to onions and fry them for 2-3 minutes. Stir.

4. Wash the tomatoes. Place them in a deep bowl. Pour water into the kettle and bring it to a boil (if you don’t have an electric kettle, boil the water on the stove). Pour boiling water over the tomatoes and leave for 2 minutes. After a couple of minutes, lower them into ice water, and then easily remove the skin. We remove the place where the stalk is attached. Cut the tomatoes into medium-sized cubes.

5. Add chopped zucchini to the onions and carrots. Mix the ingredients and cover the pan with a lid. Turn the heat down and leave the mixture to simmer.

6.After 15 minutes, when the vegetables become softer, mix them again and cover the pan with a lid again. If there is not enough liquid, add a little boiled or filtered water. Simmer the dish for 10 minutes.

7. Peel the garlic and chop it finely. Add chopped tomatoes and garlic to the pan. Salt and pepper to taste. Mix the contents of the container and leave for 10 minutes. We do not cover with a lid.

8. Wash and dry the greens. Grind it and sprinkle it on the prepared vegetables.

Bon appetit!

Juicy and aromatic zucchini stewed with meat

The meat dish turns out very juicy and flavorful. When ready, you can top each serving with a small amount of sour cream to make your dinner or lunch even tastier.

Cooking time – 1 hour 45 minutes.

Cooking time – 1 hour 5 minutes.

Number of servings – 1.

Ingredients:

• Zucchini – 3 pcs.
• Pork meat – 500 gr.
• Tomato – 3 pcs.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Garlic – 3-4 teeth.
• Parsley – 1 bunch.
• Salt - to taste.
• Spices - to taste.
• Vegetable oil – 2-3 tbsp.

Cooking process:

1. Peel the onions and carrots. Wash the carrots with warm water and chop (on a grater or using a knife) into small cubes or strips. Chop the onion as finely as possible. We wash the pork meat and cut it into medium-sized cubes.

2. Pour vegetable oil into a deep frying pan. Place the container on the burner and turn on the stove. Heat for about a minute and add the onion. Fry it until golden brown. Next we send the carrots. Mix it with the onion and fry for a few minutes until the carrots soften.

3. Pour the meat into the frying pan and fry over high heat for 1-2 minutes. During this time, vigorously mix the products.When the meat releases its juices, turn the heat down and fry the pork until the liquid boils away. Stir constantly.

4. Pour in water and mix the ingredients. Leave to simmer for 60 minutes. If the water boils away earlier, add a little more liquid. Loosely cover the pan with a lid.

5. Wash the tomatoes. Place the tomatoes in a deep container and pour boiling water over them (boil water in an electric kettle or in a saucepan on the stove). We wait a couple of minutes. Transfer the tomatoes to ice water. Then remove the skin. Cut the pulp into small cubes.

6. Wash the zucchini and greens. Dry them with a paper towel. Remove the husks from the garlic. Trim the zucchini peel, cut it into two halves and remove the core. Chop the zucchini into cubes. Finely chop the garlic first and then the parsley.

7. Add chopped zucchini, tomatoes and half the garlic to the meat. Salt and pepper the mixture to taste. Stir and, if necessary, add a little water. Cover the pan with a lid and simmer the mixture for another 30 minutes. Mix the ingredients periodically.

8. After half an hour, remove the lid from the pan and add the rest of the chopped garlic to the dish, sprinkle with herbs. Stir and remove the pan from the burner. Turn off the stove. Leave the dish alone for 15-20 minutes. Then serve to the table in portions.

Bon appetit!

How to deliciously cook zucchini with minced meat in a frying pan?

For preparing this dish, it is recommended to choose young zucchini, as they are healthier and juicier. The vegetable also helps remove excess fluid from the body, which prevents the appearance of edema.

Cooking time – 2 hours 15 minutes.

Cooking time – 1 hour 35 minutes.

Number of servings – 1.

Ingredients:

• Zucchini – 2 pcs.
• Pork meat – 200 gr.
• Beef meat – 150 gr.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Eggs – 1 pc.
• Rice – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Tomato paste – 2-3 tbsp.
• Sour cream 15% – 3 tbsp.
• Vegetable oil – 1-2 tbsp.

Cooking process:

1. Wash pork and beef meat and dry it with paper towels. Cut into medium sized pieces. Grind the meat into minced meat using a meat grinder.

2. Rinse the rice several times and drain the water into the sink. Place the rice in a saucepan and add water. Place the container on the burner. Turn on the stove. Boil the rice until soft.

3. Beat one egg into a bowl with minced meat and add rice. Salt and pepper the mixture to taste.

4. Remove the skins from the onion. Finely chop it and pour it into a bowl with the rest of the ingredients. Stir until smooth.

5. Wash the zucchini. Wipe them with a towel and cut them into round pieces. Clean out the core with a knife.

6. Fill the zucchini “molds” with minced meat. Place the zucchini with the mixture in a large deep saucepan. Pour some water and salt. Place the container on the stove and turn on the equipment. Bring the dish to a boil.

7. Take the second onion and peel it. Cut into small pieces. Peel the carrots from the top layer and rinse with warm water. Grate on a coarse grater.

8. Pour vegetable oil into the frying pan. Place the container on the burner and turn on the stove. Warming up. Add the onion and fry for a couple of minutes. Next we send the carrots. Fry for another 2-3 minutes. Stir constantly. Add tomato paste. Stir and continue frying.

9. After a couple of minutes, add sour cream. Add salt to the sauce and stir until smooth. Pour the sauce over the zucchini. Cover the pan with a lid and simmer for 40 minutes.

Bon appetit!

A simple and quick way to prepare stewed zucchini with mushrooms

To prepare the dish, you can choose absolutely any mushrooms: champignons, oyster mushrooms or wild mushrooms. The main thing is that they are fresh. Dried mushrooms are not suitable for this dish.

Cooking time – 1 hour.

Cooking time – 40-45 minutes.

Number of servings – 1.

Ingredients:

• Champignons – 200 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Zucchini – 1 pc.
• Vegetable oil – 1-2 tbsp.
• Salt - to taste.
• Spices - to taste.

Cooking process:

1. Wash the young zucchini. Dry it with a kitchen towel. We do not remove the peel. Cut the vegetable lengthwise into two parts. Cut each part into slices.

2. Peel the onions and carrots. Wash the carrots with warm water and cut lengthwise with a knife. Cut into half rings. Chop the onion into cubes.

3. We sort through the mushrooms and peel off the top layer. Rinse with warm water. Dry with paper towels. Let's cut it.

4. Pour vegetable oil into the frying pan. We put it on the stove and turn it on. After a couple of minutes, when the frying pan with the oil is hot, add the onion and fry it for a couple of minutes. Next, add the carrots, mix them with the onions and continue frying for about 5 minutes.

5. Add zucchini and mushrooms to the pan. Mix the ingredients. We continue to fry. Salt and pepper to taste. Mix the mixture again.

6. Simmer vegetables for 7 minutes without a lid. Then cover the pan with a lid and continue to simmer the mixture for about 10 minutes.

Bon appetit!

How to cook juicy zucchini with rice in a frying pan?

Rice for the future dish must be cooked in advance so that it has time to cool. It’s best to take fresh vegetables, as frozen ones will make the side dish watery.

Cooking time – 1 hour.

Cooking time – 50 minutes.

Number of servings – 1.

Ingredients:

• Zucchini – 180 gr.
• Tomato – 140 gr.
• Onions – 1 pc.
• Sweet bell pepper – 1 pc.
• Vegetable oil – 25 ml.
• Rice – 50 gr.
• Salt - to taste.
• Spices - to taste.
• Water – 1.5 l.

Cooking process:

1. Pour the rice into a small deep bowl and rinse it with warm water. Drain the water into the sink. We do this procedure several times. Place the rice in a saucepan or saucepan. Pour in purified water and place the container on the burner. Turn on the stove and cook the rice until soft.

2. Rinse the zucchini under running warm water and dry with a kitchen towel. If the zucchini is not young, peel it. Cut the zucchini into cubes.

3. Remove the husks from the onion. Cut it into cubes.

4. Wash the tomatoes and blot excess moisture with a paper towel. Cut the tomatoes into small cubes.

5. Wash the pepper, dry it and cut it lengthwise into two parts. We remove the core from each one. Wash both parts of the pepper again and cut them into small cubes.

6. Place the frying pan on the burner. Add oil. Turn on the stove and heat the container with oil for a couple of minutes. Transfer the onion and zucchini to a container. Stir the vegetables while frying.

7. After 5 minutes, add peppers and tomatoes to the onions and zucchini. Salt and sprinkle the mixture with spices, mix and simmer the mixture over low heat.

8. Add rice to vegetables, mix ingredients until smooth. Pour in 100 ml of water. Simmer the mixture of vegetables and rice for 10 minutes.

Bon appetit!

PP dietary zucchini with chicken breast

The dish is considered dietary because stewed zucchini contains a minimal amount of calories. They are advised to be eaten if necessary to follow a certain diet.To make the meal more filling, you can add chicken breast.

Cooking time – 1 hour 5 minutes.

Cooking time – 50 minutes.

Number of servings – 1.

Ingredients:

• Chicken breast – 1 pc.
• Zucchini – 1 pc.
• Carrots – 1 pc.
• Onion – 1 pc.
• Salt - to taste.
• Spices - to taste.
• Dill – 1 bunch.
• Vegetable oil – 1-2 tbsp.
• Water – ½ tbsp.

Cooking process:

1. Peel the carrots from the top layer. We thoroughly rinse it from dirt, while helping ourselves with a brush or sponge. Blot the carrots with a paper towel to absorb excess liquid. Cut the carrots into half rings.

2. Remove the onion skin. Cut into two parts and chop each into half rings.

3. Wash the zucchini and dry it with a kitchen towel or paper towel. First cut the vegetable into round slices and then into small cubes. If the zucchini is “old”, the peel must be removed and the core must be cut out.

4. Process the chicken breast: remove films and veins. Rinse it with cool water and dry it with a paper towel. Cut the chicken into small pieces.

5. Place the frying pan on the burner. Pour vegetable oil into it. Turn on the stove and give the frying pan with oil time to heat up. Place the onions and carrots in a container and start frying.

6. After 3 minutes, add the chicken breast. Salt and sprinkle the ingredients with spices, mix them until smooth. Fill the glass with water halfway. Pour it into a frying pan, which we cover with a lid. Simmer for 5 minutes.

7. Add zucchini to the mixture. Cover the pan again with a lid and simmer its contents for about 7 minutes. Wash a bunch of dill, dry it and chop it finely. Sprinkle it over the finished dish.

Bon appetit!

Vegetable stew from zucchini with cauliflower

Experts recommend eating vegetables both fresh and stewed, as they are good for the stomach and heart. Zucchini and cauliflower are low-calorie, rich in vitamins and minerals - an excellent combination for adherents of a healthy diet.

Cooking time – 1 hour 25 minutes.

Cooking time – 1 hour 5 minutes.

Number of servings – 1.

Ingredients:

• Cauliflower – 500 gr.
• Zucchini – 500 gr.
• Carrots – 1-2 pcs.
• Tomato – 1-2 pcs.
• Onion – 1-2 pcs.
• Greens - to taste.
• Olive oil – 2 tbsp.
• Salt – ½ tsp.
• Ground black pepper - to taste.
• Water – 1.2 l.

Cooking process:

1. Sort out the cauliflower. Remove all leaves and damaged inflorescences. Separate the remaining inflorescences from each other. Pour water into the pan, place the container on the burner and turn on the stove. Add salt to boiling water and stir lightly. Add cabbage and let simmer for 5 minutes. Place the cabbage in a colander.

2. We remove the husks and films from the bulbs. Cut them into halves. We chop each of them.

3. Clean the carrots from dirt. Rinse under running warm water. Dry with a paper towel. Grind on a grater.

4. Add olive oil to the pan. Move to the burner. Set the heat to medium and pour the onion into the container. Fry for 2-3 minutes.

5. Pour in the grated carrots. Stir and continue frying for three minutes.

6. Wash the zucchini, wipe them and trim the peel. Chop the vegetable into cubes. Add zucchini to onions and carrots. Fry the ingredients for 3 minutes, stirring constantly. Reduce heat, add a little water. Cover the pan with a lid and simmer the food for 10-15 minutes.

7. Wash the tomatoes and herbs and wipe with a paper towel. Grate the tomatoes on a fine grater. Chop the greens as finely as possible.Transfer the cauliflower to the pan. Pour the mixture with grated tomatoes. We wait until the vegetables come to a boil. Sprinkle with salt, pepper and herbs. Stir until smooth and simmer for 3-4 minutes.

Bon appetit!