A stew of zucchini, carrots and tomatoes is considered one of the most popular summer dishes. It contains a large variety of vegetables. Therefore, it turns out not only tasty, but also quite healthy. Today's article will describe the most interesting recipes for making stew.

Classic version

Using the technology described below, you can relatively quickly and without much hassle make a light, aromatic stew of zucchini, peppers, carrots and tomatoes. This low-calorie dish does not contain an ounce of meat, so it will be a real godsend for those who follow a vegetarian diet. To prepare it you will need:

• Medium zucchini.
• 4-5 potatoes.
• Sweet bell pepper.
• A couple of cloves of garlic.
• Large carrot.
• Onion.
• A pair of ripe large tomatoes.
• Salt, spices, herbs and olive oil.

Process description

Before you make the zucchini stew, you need to tackle the vegetables. They are washed, peeled if necessary and chopped. Grate the carrots on a coarse grater, cut the onion into small cubes. Then they are placed in a frying pan greased with heated olive oil and lightly fried. While the onions and carrots are sautéing, you can chop the potatoes. After five minutes, it is sent to the onions and carrots and continues to fry.

Soon after this, thin strips of bell pepper and diced zucchini are placed in the frying pan. All this is fried for ten minutes, remembering to stir periodically and, if necessary, add vegetable oil. Otherwise, the contents of the pan may burn. When the vegetables soften a little, add tomato slices, salt, spices, chopped garlic and chopped herbs. Cover the frying pan with a lid and reduce the heat to low. After about twenty minutes, the stew of zucchini, carrots and tomatoes with potatoes can be removed from the stove and served. It can be consumed not only as an independent dish, but also as a side dish for fried or baked meat.

Option with green peas

This recipe is interesting because it involves using the oven. Thanks to this, this vegetable dish retains the bulk of the beneficial vitamins and microelements. Before you prepare a delicious zucchini stew, be sure to check if you have everything you need in your home. In this case you will need:

• 6-8 potatoes.
• Medium zucchini.
• A pair of onions.
• A glass of drinking water.
• 200 grams of cabbage.
• A couple of large ripe tomatoes.
• A glass of green peas.
• A tablespoon of paprika.
• 3 cloves of garlic.

In addition, make sure in advance that you have salt, thyme, bay leaf, herbs and vegetable oil on hand at the right time.

Algorithm of actions

Before you make a stew of zucchini and green peas, you need to pre-prepare the vegetables. They are washed, peeled if necessary and chopped. Potatoes and zucchini are cut into small cubes, onions and tomatoes into small pieces. The cabbage is chopped into thin strips.

All this is sent to a heat-resistant form, the bottom and walls of which are greased with vegetable oil. The first layer is potatoes. Chopped greens and onions are poured on top. Zucchini, cabbage and tomatoes are placed on them. The whole thing is seasoned with salt, spices and dried herbs, and then sprinkled with green peas and chopped garlic. Then pour water and a couple of tablespoons of vegetable oil into the mold and cover the vessel with a lid. Stew with zucchini is baked in the oven, heated to the traditional one hundred and eighty degrees. After about an hour, check to see if the potatoes are ready. If it remains a little hard, then the mold is returned to the oven. If everything is in order, then the dish is laid out on plates and served on the table.

Option with green beans

This simple and low calorie dish is perfect for an easy family dinner. It is prepared from inexpensive and accessible products, the bulk of which are always available in every pantry. To make a stew of zucchini, carrots and tomatoes, you will need:

• 400 grams of green beans.
• Onion.
• A couple of carrots.
• 80 milliliters of vegetable oil (preferably olive).
• Bay leaf.
• 5 ripe tomatoes.
• A couple of small zucchini.
• A teaspoon of salt.
• 7 black peppercorns.
• A couple of bunches of fresh herbs.

Cooking sequence

The beans are immersed in salted boiling water with the addition of bay leaves and boiled for ten minutes. Then it is thrown into a colander, cooled, freed from hard areas, cut into pieces about three centimeters long and placed in a separate bowl.

The remaining vegetables are washed, peeled and chopped. In a deep saucepan, greased with vegetable oil, fry onion half rings and grated carrots. As soon as they acquire a golden hue, crushed tomatoes are added to them. Mix everything well and after three minutes add the boiled beans and diced zucchini to the saucepan. Salt and spices are also added there. Simmer a stew of zucchini, carrots, onions and tomatoes over low heat until the vegetables are soft. The finished dish is decorated with chopped herbs and served. It is consumed only hot. After cooling, it loses some of its taste.

Option with broccoli

Using the technology described below, a very tasty and fortified dish is obtained. It is ideal for an evening meal. The calorie content of a stew made from zucchini, carrots and tomatoes is quite low. 100 grams of the dish contains only 34 kcal. To prepare it you will need:

• 250 grams of frozen peas.
• A couple of medium carrots.
• 300 grams of broccoli.
• A couple of zucchini.
• 100 grams of wild garlic.
• A pair of sweet green peppers.
• 35 milliliters olive oil.
• Leek.
• Salt, spices and fresh herbs.

Cooking technology

All vegetables are washed in cold water, peeled and chopped. Leeks are cut into thin circles, zucchini - into cubes, peppers - into strips, carrots - into half rings. Broccoli is separated into inflorescences. The wild garlic and parsley are chopped with a very sharp knife.

Pour vegetable oil into a thick-walled frying pan with high sides and heat it. Then put onions and carrots there and lightly fry them. After a few minutes, add wild garlic and sweet peppers and continue to simmer over moderate heat. It is important to stir the vegetables constantly, otherwise they will burn.

After another ten minutes, add zucchini, broccoli and green peas to the pan. All this is salted, seasoned with spices and filled with 100 milliliters of water or broth. As soon as the liquid boils, cover the vessel with a lid and continue cooking. After about a quarter of an hour, the stew of zucchini, carrots and tomatoes is removed from the stove, sprinkled with chopped parsley and left for five minutes.

Option with eggplant and chicken

This recipe is interesting because it involves using a slow cooker. This allows you to significantly speed up the cooking process and minimize effort. Thanks to the presence of meat components, the dish is quite satisfying and nutritious. To make this stew you will need:

• A couple of eggplants.
• 500 grams of chicken fillet.
• A couple of zucchini.
• 3 potatoes.
• 4 ripe tomatoes.
• A couple of carrots and onions.
• 3 cloves of garlic.
• Salt, spices, herbs and vegetable oil.

This recipe is great because it allows you to use your imagination. For example, instead of chicken fillet, you can use any other lean meat. And if you wish, you can do without this component altogether. You should also remember that the key to successful preparation of a dish is the correct cutting of vegetables. It is important that all the pieces are approximately the same size.

All vegetables are washed, peeled and cut. Young zucchini and eggplant need not be peeled. They have it so thin that it is practically not felt in the finished dish.

The washed and dried chicken fillet is cut into medium pieces and placed in a multicooker bowl into which vegetable oil has already been poured. The meat is fried until golden brown, and then chopped onions and chopped carrots are added to it. Mix everything and continue cooking. After ten minutes, the remaining vegetables, salt and spices are sent to the device. If necessary, pour half a glass of boiled water into the multicooker.

Prepare a stew of zucchini, carrots and tomatoes in the “Stew” mode for an hour. The residence time of the dish in the multicooker may vary, depending on the model and power of the device. Therefore, you need to focus on the softness of the vegetables. After the timer signal notifies the end of the program, add chopped garlic to the stew and wait until it brews. This low-calorie dish is served without any mayonnaise or other fatty sauces. If desired, the prepared vegetable stew with chicken fillet can be placed into portioned pots and garnished with sprigs of fresh herbs.

Step 1: clean the zucchini.

Before you start cooking, you need to thoroughly prepare all the vegetables, because the taste of the finished stew depends on their quality. Therefore, rinse the zucchini thoroughly under running water. Cut off the place where the stalk was. Peel off the hard skin of the vegetable using a special knife. Chop clean zucchini in any way convenient for you. In my opinion, smaller pieces are more suitable for this dish than large ones.

Step 2: prepare the bell pepper.

Rinse the bell pepper also thoroughly, then remove the core along with the seeds and the tail. Rinse the vegetables from the inside as well to get rid of any seeds stuck to the walls. Cut the peppers peeled in this way into small cubes or thin strips.

Step 3: peel the carrots.

Wash the carrots in the same way as all the previous ingredients, then remove the peel from them and rinse again, just in case. The bright orange beauty for our dish should be chopped just as finely; in some recipes it is even recommended to chop it using a grater.

Step 4: peel the onion.

You need to remove the skin from the onion, just like always. Then chop into small cubes. It is best to use a knife soaked in cold water.

Step 5: Wash the tomatoes.

Rinse the tomatoes thoroughly with warm water and rub them a little with your hands to remove even adhered dirt. Remove the tails and cut out the seals that are left where they were. Chop the tomatoes into cubes. It is better to do this with a sharp knife so as not to crush the pulp of the vegetable and not to lose all the juice.

Step 6: prepare vegetable stew with zucchini.

Let's move on to cooking the vegetable stew itself. First, fry the onion pieces in oil heated in a frying pan. Fry it until translucent, then add carrots and simmer some more 7-10 minutes.


Add bell peppers and zucchini to the fried onions and carrots. Don't forget to add salt and pepper to taste. Mix everything thoroughly and simmer the vegetables 15 minutes over medium to low heat.


After the required time has passed, add chopped tomatoes to the almost ready vegetables and continue cooking, stirring all the time, 2-3 minutes. Then mix boiled purified water and a few tablespoons of tomato paste in a glass, stir the mixture until completely dissolved, then pour the resulting liquid into the frying pan with the vegetables. Turn up the heat and cook until all the liquid has evaporated, i.e. 5-7 minutes. At the end of cooking, be sure to check the taste to see if there are enough spices and salt; if necessary, add more; if everything is in order, then feel free to proceed to serving.

Step 7: Serve vegetable stew with zucchini.

Serve vegetable stew with zucchini hot, immediately after cooking. Offer a couple of slices of fragrant black bread for the finished dish. Stew can also be served as a side dish for meat, fish or poultry dishes; vegetable stew itself is very versatile and will highlight the taste of almost any hot dish. Enjoy delicious and healthy homemade food.
Bon appetit!

To make this dish more satisfying, at the end of cooking, simply crack a couple of chicken eggs into it and stir, this way you will get an interesting taste and your stew will become even more nutritious.

Some recipes also add fresh herbs, unfortunately, now is not the season, but in spring or summer be sure to add a little parsley, dill or onion to the stew.

You can safely experiment with vegetable stew and add to it the vegetables that you currently have on hand, even frozen ones, for example. But it’s better, of course, to choose fresh ingredients or those that grow in your garden.

A delicious vegetable stew can be prepared from any set of vegetables, and each time the dish will acquire unique flavors. In the summer, most housewives prefer to prepare a stew from seasonal vegetables growing in the beds or sold at this time at a relatively low price. This choice is justified, since such vegetables are healthy and delicate in taste. Very often, in the summer and autumn, different families prepare vegetable stew with zucchini. Zucchini contains a lot of fiber, so it allows you to fill up the dish without leaving a feeling of heaviness in the stomach and without depositing fat folds on the sides. In addition, vegetable zucchini stew is a tasty and easy-to-prepare dish.

Cooking features

Despite the ease of preparation, not everyone succeeds equally well in zucchini stew. The thing is that the technology for preparing this dish has its own nuances that every housewife needs to know about.

• The most tender and delicious stew is made from young vegetables. You can also make it from mature zucchini, but they will be more fibrous and not as tasty.
• Just wash the young zucchini and cut it into pieces of the shape indicated in the recipe. Large zucchini must be cleaned of seeds and peel. It is convenient to remove the skin from them with a vegetable peeler. To extract the seeds, cut the zucchini lengthwise. After this, removing the seeds will not be difficult if you use a suitable size spoon.
• The vegetable stew made from zucchini can also include eggplants. They need preliminary preparation. The fact is that they contain solanine, a harmful substance that gives vegetables bitterness. You can remove it with salt. To do this, cut the eggplants, add salt and leave for 20–30 minutes, after which they are washed. Another option is to soak the eggplants in salted water for the same time, dissolving a teaspoon of salt in a liter of liquid.
• Zucchini stew will be tastier if you include tomatoes in its composition, which will add a pleasant sourness to the dish. If you want the dish to have a more delicate consistency, the tomatoes need to be peeled. To do this, a cross-shaped cut is made on them (on the side opposite the stalk), after which they are blanched for a couple of minutes in boiling water, cooled by placing them in a container with cool water. After this, the skin is removed without any problems.
• Another rule that must be followed when preparing vegetable stew is to follow the correct sequence of adding vegetables. Firm vegetables, which require more time to cook, are placed first, and vegetables that have a more delicate structure are placed last.
• Vegetable stew with zucchini can be made dietary if you do not fry the vegetables, but only stew them. However, frying vegetables helps make the taste of the dish more pleasant and increases its satiety. In addition, during frying, vegetables are covered with a golden brown crust, which allows them to maintain their shape during stewing.

There are quite a lot of options for preparing vegetable stew with zucchini, so the technology may differ slightly depending on the chosen recipe. However, the basic principles will remain the same and can be used regardless of which recipe you choose.

Vegetable stew with zucchini, sweet peppers and green peas

• zucchini – 0.5 kg;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• bell pepper – 0.5 kg;
• green peas – 0.2 kg;
• tomatoes – 0.5 kg;
• salt, seasonings, herbs - to taste;
• vegetable oil - as much as needed.

Cooking method:

• Wash the zucchini, pat dry with paper towels and cut into cubes about 1 cm in size.
• Peel the carrots and cut into circles about 2-3 mm thick. If the carrots have a large diameter, you can cut them into semicircles or even quarter-circle sectors.
• Wash the pepper. Cut off the stems of the peppers and remove the seeds. Cut each pepper into 4 pieces and quarter the rings.
• Peel the onions and cut into thin half rings.
• Peel the tomatoes, cut into slices or cubes.
• Chop the greens with a knife.
• Mix the vegetables, not forgetting to add green peas.
• Generously grease a deep frying pan or cauldron with vegetable oil. Place the vegetable mixture there.
• Place the cauldron on the stove and simmer the vegetables, stirring occasionally, for 30 minutes. 10 minutes before readiness, sprinkle the stew with herbs, add salt and pepper.

This vegetable stew recipe can be called dietary. It turns out healthy and has a low calorie content. It can be served as a main dish or used as a side dish. Meat, chicken, and sausages go well with it.

Vegetable stew with zucchini and potatoes

• zucchini – 0.4 kg;
• eggplant – 0.2 kg;
• carrots – 100 g;
• onions – 150 g;
• potatoes – 0.3 kg;
• sweet pepper – 0.2 kg;
• garlic – 2 cloves;
• tomatoes – 0.5 kg;
• salt, seasonings - to taste;
• vegetable oil - as much as needed.

Cooking method:

• Peel the eggplant, cut in half lengthwise, add salt and place in a colander for 20 minutes.
• Wash and cut the zucchini into cubes. The optimal size of the pieces is 1 cm.
• Peel the potatoes and cut into cubes the same size as the zucchini.
• Wash the eggplants to remove excess salt. Cut into cubes.
• Peel and chop the onions with a knife.
• Wash the pepper, remove the seeds, and remove the stem. Cut into strips or squares.
• Peel the tomatoes and rub through a sieve. It's a good idea to puree the tomatoes using a blender.
• Squeeze garlic into tomato puree, add salt and spices, stir.
• Peel and grate the carrots.
• Heat vegetable oil in a cauldron. Place onions and carrots in it and fry them for a few minutes. Add potatoes. Brown it slightly.
• Add eggplant. Fry the potatoes with them for about 5 minutes.
• Place the remaining vegetables in the cauldron, pour tomato sauce over everything. Simmer over low heat for 30 minutes. Stir the stew from time to time to prevent it from burning. If necessary, you can add a little water or tomato juice to it.

Before serving, it’s a good idea to sprinkle the vegetable stew with herbs. According to this recipe, it turns out to be satisfying, so it can completely replace dinner.

Vegetable stew with zucchini is one of the best side dishes, which is especially good to cook in summer or autumn. This dish goes well with meat, sausages, and chicken. If desired, it can also be used as an independent dish, since the stew with zucchini turns out to be quite satisfying.

Good afternoon dear friends. The autumn season is in full swing and you can take a little break from preparations and prepare something from the gifts of autumn. I mean vegetable zucchini stew. In order to cook it deliciously, you don’t need to do too complicated manipulations; everything is prepared simply and easily.

In order to prepare this dish deliciously, you can use different sets of ingredients from potatoes to meat and mushrooms. You can use almost any herbs you like as seasonings. But really, to prepare such a delicious dish you just need to combine all the vegetables together and fry, the main thing is not to mix anything up. You can also prepare a stew with the addition of meat to make the dinner more satisfying.

There are really a huge number of recipes, but today we will look at some of the simplest and most delicious options for preparing this dish. But no matter what cooking option you choose, in any case, the dish will give you a little summer warmth, which will most likely lift your spirits. And it is possible that you will cook it more than once.

On the front page today there will be a recipe for making stew with the addition of tender chicken meat and potatoes. The dish really turns out very tasty and satisfying, so you will cook it more than once, that’s for sure.

Ingredients.

Chicken breast 1 pc.
Young zucchini 1-2 pcs.
Potatoes 1 kg.
Onions 2 pcs.
Carrot 1 pc.
Tomatoes 3-4 pcs.
Greens to taste
Seasoning for chicken meat
Vegetable oil
Salt and pepper to taste

Cooking process.

Cut the chicken fillet into pieces, add salt and a little seasoning.

Fry chicken meat in vegetable oil along with onions until half cooked.

While the meat is cooking, peel the potatoes and cut them into cubes.

We also cut the zucchini into the same cubes. If it has a hard skin, it is best to get rid of it.

Remove the skin from the carrots and grate it.

Lightly fry the meat on all sides and add potatoes and zucchini to it and mix the contents of the frying pan.

For cooking, it is better to use a frying pan with high sides or a cauldron so that all the ingredients can easily fit.

Now we will prepare a fry for our vegetable stew from grated carrots, onions and tomatoes. Fry the vegetables in vegetable oil until tender.

Then add it to the rest of the vegetables.

Stir the main dish and add salt and pepper to taste. If there is not enough liquid, you can add a little water. Cover the cauldron with a lid and simmer the vegetables over low heat for about an hour. We determine readiness by the readiness of the potatoes and zucchini - they should become soft.

The stew turns out to be hearty, tasty and very aromatic. Before serving, you can garnish with chopped herbs or a few sprigs of parsley. Bon appetit.

Vegetable stew with potatoes and zucchini

The following recipe can definitely be classified as a delicacy, it is so tasty and light, both in taste and in preparation. It contains almost the same ingredients with the exception of chicken meat, but the taste only benefits from this.

The whole secret of this treat lies in the beautiful presentation and the mood in which the culinary magic will happen. In general, then you will understand everything yourself.

Ingredients.

Zucchini 1 pc.
Potatoes 3-4 pcs.
Tomatoes 2 pcs.
Carrot. 1 PC.
Onion head 1 pc.
Sweet pepper 1 pc.
Curry pinch
Vegetable oil
Garlic 1 clove
Parsley
Salt and pepper to taste

Cooking process.

To prepare the dish, all the necessary ingredients need to be cut into small cubes.

Tomatoes, potatoes, zucchini, tomatoes, peppers, carrots and onions.

Pour some vegetable oil into a frying pan, heat it and fry the potatoes.

Add carrots, pieces of pepper and onion to it. Add salt, mix and fry until the food is ready under a closed lid.

The next batch will contain zucchini and tomatoes. If the zucchini is young, it will take no more than 10 minutes to cook. Make sure nothing burns. Add vegetable oil if necessary. Add salt to taste and simmer the food under a closed lid until cooked.

A few minutes before cooking, add seasoning and finely chopped parsley. That's the whole process of preparing this dish.

Zucchini and potato stew

This dish can be classified as very simple, tasty and healthy. We cook it several times during the season, since everything we need for it grows in the garden. Perfect for a light lunch or dinner. Sometimes you can take it with you to work as a snack. It can be easily heated in the microwave and does not lose its tasty properties.

Ingredients.

Zucchini 1 pc.
Potatoes 2-3 pcs.
Sweet bell pepper 1-2 pcs.
Onion 1 pc.
Carrots 2 pcs.
Tomatoes 2-3 pcs.
Greens to taste.
Salt and pepper to taste.
Vegetable oil.
Your favorite seasonings are also to taste.

Cooking process.

I usually cook such a treat in a cauldron, since my cauldron is still very old and its walls are thick, so it warms up from all sides. In general, I pour oil into the cauldron and throw in onion cubes, and begin to fry them.

Then I add diced carrots to the onions.

After the carrots come potato cubes. If you want to cook the dish faster, make smaller vegetable cubes.

After the zucchini, peppers and tomatoes.

I try to peel the tomatoes. It’s easier to do this by pouring boiling water over them for half a minute, then draining the water and placing the tomatoes in cold water.

Salt the tomatoes again and add a few tablespoons of water. I’ll stir, cover with a lid and simmer the vegetables over low heat until the dish is completely cooked. Don’t forget to stir the vegetables periodically so that they don’t burn to the walls. Approximate cooking time is 25-30 minutes.

2-3 minutes before readiness, add allspice and finely chopped herbs, stir, let the dish boil and turn off the heat completely.

This is the kind of beauty you should get too.

Bon appetit.

Recipe with zucchini, chicken and mushrooms in pots

The other day I came up with the idea of ​​making a stew in pots with the addition of chicken and mushrooms, and using zucchini instead of zucchini. And I can tell you the idea is simply amazing. Everything turned out so cool that you'll lick your fingers.

Ingredients.

Butter 50 grams.
Carrot 1 pc.
Zucchini 1 pc.
Half an onion.
Champignons 3-4 pcs.
Chicken fillet 100 grams.
Salt and pepper to taste.
Mayonnaise to taste.
Favorite seasoning for chicken meat.

Cooking process.

The ingredients are for just two pots. So to speak, we do it for testing. But you can safely increase the amount of ingredients by 2-3 times and make 2-3 servings for all family members at once, since it turns out very tasty.

And so we put a small piece of butter at the bottom of the pot.

Then grated carrots and onion half rings.

Cut the chicken into pieces and place carrots on top.

After the meat, place the chopped mushrooms and sprinkle the whole thing with salt and allspice black pepper.

We also cut the potatoes and zucchini into small cubes and arrange them carefully.

The last layer is zucchini pieces; they also need to be lightly salted.

We fill the pots with mayonnaise on top and transfer them to the already hot oven. The dish is prepared for about an hour at a temperature of 180-200 degrees. I determine readiness by looking at the potatoes; if they are easily pierced with a fork, then the dish is considered ready.

A few minutes before cooking, each pot can be sprinkled with grated cheese and kept in the oven until a beautiful cheese crust appears. True, you need to cook with the lid removed. Children especially like this crust.

It turned out so delicious for me. Bon appetit.

Delicious squash and eggplant sauté

Well, we’ve cooked with meat, we’ve cooked with mushrooms, but not yet with eggplants. It's time to add to our selection with a recipe for autumn squash and eggplant stew. By the way, there are excellent recipes for making it even tastier.

Ingredients.

Eggplant 1 pc.
Zucchini 1 pc.
Bell pepper 2 pcs.
Tomatoes 2-3 pcs.
Onion 1 head.
Garlic 2-3 cloves.
Parsley half a bunch.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

Wash the zucchini and eggplant and cut into cubes without removing the skin.

Cut bell pepper into small pieces.

Peel the tomatoes and chop finely.

Fry onion half rings in hot vegetable oil.

Without reducing the heat, add the zucchini, eggplant and finely chopped garlic to the pepper and continue to fry the vegetables, stirring constantly for 3-4 minutes.

Reduce heat to medium, add tomatoes, stir, salt and pepper to taste.

Reduce the heat to a minimum, cover with a lid and simmer the vegetables under the lid for 20 minutes.

Before serving, decorate with parsley. Bon appetit.

Zucchini with cabbage in the oven

I have another delicious stew recipe for cooking in the oven. But now instead of pieces of meat there will be cabbage, and instead of pots there will be a special baking dish. Such forms can easily be purchased in stores or markets where they sell disposable tableware.

Ingredients.

Potatoes 300-400 grams.
Zucchini 1 pc.
Garlic 3-4 cloves.
Cabbage 200-300 grams.
Carrot 1 pc.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

Peel the vegetables and cut into cubes.

Cut into thin strips.

Let's pass the carrots through a grater.

Place all ingredients in a bowl, add salt and pepper, add vegetable oil and mix.

Grease a baking dish with vegetable oil.

Place the vegetables in a mold and seal it with foil.

Place in a hot oven and cook for 30-40 minutes at 200 degrees.

The meal turned out tasty and aromatic. The smell pervaded the whole house. Bon appetit.

Mushroom stew with zucchini

At the end of the collection, I propose to deviate a little from the topic and provide you with a delicious recipe for making mushroom stew. Mushrooms, it’s just my weakness; I will never pass up a mushroom dish. The video details every step of making this mushroom treat. This dish also has one secret ingredient that makes it very advantageous over all other similar dishes. So look and don’t say you didn’t see anything.)))

This concludes my selection. I think you can choose a recipe to suit your needs. Don’t be afraid to prepare, because you can only learn something through trial and error. Peace, kindness and more positivity to everyone.

Hi all!

Those whose zucchini are ripe, raise our hands up and run to work. Today we will talk about a wonderful ingredient like zucchini. We will prepare an amazing stew from it. Be sure to use different varieties of vegetables. Which also ask to come to the table. We need to dispose of them somewhere. I assure you that an option has been found.

Just recently we prepared amazing preparations for soups and... Now we will consider not only winter stew options, but also for every day. Sometimes you pick one zucchini, and in your head you’re already thinking about what to cook delicious for the family. And there will be a special surprise for our men. For greater satiety, we will add chicken to one of the recipes. For a richer taste, we use several more types of products. Such as eggplants, tomatoes, cabbage, etc.

Zucchini stew is a fairly simple dish. Which can be prepared in one breath. The main thing is to follow all recommendations. As a result, you will get a delicious and quick lunch, and maybe even dinner. To make it more appetizing, you can add meat, mushrooms, and legumes.

An equally important point is the preparation of vegetables. Under no circumstances do we use rotten products. And if the ingredient turns out to be overripe, for example zucchini, first remove the skin from it. It seems like such little things, but I assure you that they will affect the taste and very noticeably.

How to make a finger-licking zucchini stew recipe

Making zucchini stew is very easy. The most important thing is that this dish can be called dietary. Since it contains a minimal amount of vegetable oil. But we use fresh vegetables as much as possible.

To prepare such a dish, it is advisable to use vegetables from your own garden. Or buy them at the market from your grandmother. Unfortunately, it will not be possible to obtain such an excellent result with imported ingredients.

We will need:

• Zucchini - 2 pcs. (medium size)
• Carrots - 1 pc.
• Tomato - 1 pc.
• Sweet red pepper - 1 pc.
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Water - 2 glasses
• Salt, pepper to taste
• Vegetable oil for frying - 20-40 ml.

Preparation:

1. First you need to start preparing the vegetables. Let's start with potatoes, we peel them. Wash and cut into medium-sized cubes. Then fill a deep bowl with water and add potato slices. This way we will remove any remaining starch.

2. Wash the zucchini and remove any rotten areas. We cut off the stalks on both sides and cut them into two equal parts in length. Then we divide each of them in half and into cubes.

If the zucchini fruit is already overripe, remove the skin and seeds from it.

3. Wash the tomatoes under cold running water. We cut off the stalk, chop it arbitrarily, but not coarsely.

4. Wash the sweet pepper, remove seeds and core. Then shake off any remaining seeds. Slicing in this case is similar to tomatoes.

5. Peel the onions. Shred finely enough. So that while cutting the onion does not make you shed a tear. After cleaning, place it in cold water. And keep it there for 10-20 minutes. And you can safely start slicing.

6. Peel the carrots. Rub through a grater, or you can put it through a food processor. But I think that you shouldn’t bother over one vegetable.

7. Let's start preparing the stew. Pour vegetable oil into a deep enough frying pan. Next add chopped onions. Fry it for 5 minutes, then add grated carrots and continue frying.

As a result, we should get a ready-made sauté.

Remember to stir the roast periodically to prevent burning. It is advisable to cook it over medium or low heat.

8. Once the frying has reached readiness, you can safely add the remaining ingredients. We will do this in several passes. Add potatoes, followed by zucchini, tomatoes and bell peppers. Mix everything carefully and season with salt to taste. Add the required amount of water. Cover with a lid and simmer until done.

To determine the readiness of the stew, taste the potatoes. If it doesn’t crunch on your teeth, then all the ingredients are ready.

You can serve zucchini stew for lunch and dinner. In addition to this vitamin dish, you can prepare a light salad of fresh vegetables.

Cooking a delicious stew of zucchini with potatoes and cabbage

A fairly simple combination of two ingredients: cabbage and potatoes. But how great they are combined together in one dish. This is what makes our stew not only satisfying, but also very healthy.

For a more piquant taste, we will add several more varieties of vegetables to the composition. For example, garlic will add additional aroma and spiciness. Tomatoes will fill the dish with wonderful juice, and carrots - you already know that this is the most vitamin-rich product.

We will need:

• Zucchini – 2 pcs. (small sizes)
• Potatoes – 5 pcs.
• Cabbage – 1/2 head
• Onion – 1 pc.
• Carrots – 2 pcs.
• Garlic – 4 cloves
• Tomato – 1 pc.
• Salt, black pepper - to taste
• Sunflower oil – 50 ml.
• Water – 1 glass

Preparation:

Once again, when preparing a dish, we start with vegetables. It simply cannot be any other way. When it comes to zucchini stew.

1. Initially, let's prepare the sauté. To do this, peel the carrots and be sure to wash them. Cut lengthwise into two equal parts. Cut each into half rings, thickness up to 5 mm.

Peel the onions. We cut it randomly, but not into large slices. Try to keep it smaller, because... Not everyone eats onions. But it must be present in this dish.

Peel the garlic and cut into thin slices. Look, the number of cloves may vary. Depending on your taste preferences.

Now pour vegetable oil into the frying pan for frying. We put all our chopped vegetables in it and start frying.

While the vegetables are roasting, you can start chopping the rest of the food.

2. In this dish, potatoes are an equally important component, and that’s what we’ll do now. Peel the fruits and wash them. Then cut into large slices, as shown in the photo below.

Add to the pan with the rest of the vegetables and continue the frying process. Be sure to mix the whole mixture.

3. Cut the zucchini into small pieces. Please note that if the fruits are not quite young, you will need to peel the skin and remove the seeds.

Add the zucchini to the pan and continue to fry all the ingredients over medium heat for 3 minutes. Stir the mixture periodically. Then pour in a glass of water, cover with a lid and continue the simmering process.

4. Let's start preparing the cabbage. We take a head of cabbage and strip it of the top leaves. Divide into two equal parts, remove the stalk from one. You can cover the second one and put it in the refrigerator, we won’t need it.

We will cut the white cabbage into thin strips. Then pour it into a deep bowl. Lightly salt and mix. The stirring process should be accompanied by rubbing. That is, mix and knead slightly in your hands until juice appears.

As soon as the juice appears, you can safely add the cabbage to the pan with the rest of the products.

5. Wash the tomatoes and peel them. Just put them in boiling water for 10 minutes. Then remove and fill with cold water. Now you can remove the film and start cutting. We will cut it similarly to zucchini, in small slices.

Add the tomato to the pan. Mix all the vegetable mass thoroughly. Season with salt and pepper to taste. Cover with a lid and continue the simmering process.

On average, preparing such a dish takes from 50-55 minutes. Again, it all depends on the products, their quality and freshness.

It is preferable to serve zucchini stew hot. Despite this, my son gobbles it up on both cheeks and when it’s cold. I don’t see anything wrong with this, since it contains a minimal amount of fat.

Vegetable stew with eggplant in a slow cooker

And again our assistant came to our aid. I'm talking about my favorite multicooker. Do you have such a friend in the kitchen? No, be sure to get one, it turns cooking into a fairy tale. If yes, then let's get down to business.

Today we will prepare an amazing stew with the addition of eggplant. In my opinion, the combination of zucchini and eggplant is simply wonderful. In addition to this dish, these vegetables look great on the grill. Be sure to try it, I'm absolutely delighted...

We will need:

• Zucchini - 1 pc.
• Bell pepper - 1 pc.
• Eggplants - 1 pc.
• Carrots - 1 pc.
• Tomatoes - 1 pc.
• Onion - 1 pc.
• Greens, cilantro - 1 bunch.

Preparation:

1. First of all, let's prepare the vegetables. We will cut the eggplants and zucchini into cubes. The remaining products are in small slices. I don’t think it’s worth going into detail that some part needs to be cleaned of husks and skins.

The only thing I want to pay attention to is the eggplant. After cutting, it is advisable to soak it in cold salted water for 20 minutes. This way we will get rid of excess bitterness.

2. You probably noticed that in preparing this type of stew we do not use vegetable oil. Which makes it many times healthier and less caloric.

So let's prepare our multicooker. We will place the vegetables at once, but not in a heap, but in layers. Next, I will indicate the list of ingredients, what to use. I will start from the very bottom: onions, carrots, eggplant, zucchini, sweet peppers, tomatoes.

If you are not a precursor to healthy dietary nutrition, but just want to eat tasty food. Onions and carrots can be initially fried, and then add the rest of the products.

Now that all the ingredients have been added, you can start cooking. Close the electrical equipment cover. Now our task is to set the desired mode. In this case, it’s “rice, cereal”; the cooking time is 35 minutes. On most types of multicookers, this mode is usually written as “pilaf”. So you can use it, the main thing is to set the time correctly.

At this time, you can start preparing the greens. Take a bunch of cilantro and rinse it under running water.

For better disinfection, the greens are kept in a solution of vinegar and water. For 10-15 minutes, this is the minimum time.

Chop the cilantro quite finely. Now that the time has come for the multicooker, open the lid. Add the chopped bunch to it, close it and set the “heating” mode, cooking time 10 minutes.

You may have noticed that this recipe does not use salt. This is of course optional, you can add salt and ground black pepper to taste.

After the time has passed, taste your dish. If all the ingredients are ready, you can put them on plates and serve. Bon appetit!

A spicy version of pepper, carrot and tomato stew

How great it is when you can easily combine several ingredients in one dish. I'm talking about our next recipe, in which we will use the healthiest vegetables. Which can be found in any garden in the autumn. So, let's harvest and get down to business...

We will need:

• Zucchini - 1 pc.
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 1 clove
• Bell pepper - 1/2 part
• Potatoes - 2 pcs.
• Tomato - 1 pc.
• Greens - to taste
• Salt and ground black pepper - to taste
• Odorless vegetable oil - 50-60 g.

Preparation:

1. Let's start cutting vegetables. Peel the onions. Chop into small cubes.

2. Peel the carrots. Rub through a grater or cut into circles.

Pour a small amount of vegetable oil into the frying pan. Next add carrots and onions and fry over medium heat.

3. While the sauté is being prepared, let’s prepare the remaining vegetables. We wash the bell pepper, remove the seeds and stem. We divide it into two equal parts, put one aside, we won’t need it. The second part is cut into small slices.

Pour the chopped pepper into the pan with the rest of the vegetables and continue the frying process. Make sure the fire is not too strong. If necessary, reduce it to medium.

4. Wash the zucchini, remove the skin and seeds. In this case, our fruit is overripe, so it undergoes double cleaning. Divide into two parts, cut each into half rings with a thickness of at least 7 mm.

Place the chopped zucchini in the pan and continue frying the vegetables.

5. The next ingredient is potatoes. We peel it. Cut into small cubes or slices, but not large. Rinse to remove remaining starch under running water. Then add to the rest of the ingredients on the fire.

6. Let's start cutting the last vegetable. We wash the tomatoes and remove any rot, if any. Cut into small cubes similar to potatoes. And pour it into the frying pan.

Season the stew with salt and pepper to taste. You can add hot pepper for those who like it spicy. 5 minutes before readiness, add garlic. Having passed it through the press in advance.

Simmer the vegetable mixture until cooked. If the food begins to burn, but is not yet fully cooked, you can add a small amount of hot water. Cover with a lid and continue the stewing process.

Place the finished stew in a dish and serve. It turns out very aromatic and very tasty.

Quick recipe for zucchini stew with potatoes and chicken

Let's consider another option, perfect for everyone in the family. If in previous versions we prepared stew without meat. In this case, we will use chicken in the composition. This dish will not only fill you up, but will delight you with a wonderful taste.

With a minimum amount of ingredients we will achieve amazing results.

We will need:

• Chicken meat - 300 gr.
• Zucchini - 1 pc.
• Potatoes - 3 pcs.
• Onion - 1 head
• Carrots - 1 pc.
• Vegetable oil - 50 ml.
• Salt, pepper - to taste
• Tomato paste - 2 tablespoons

Preparation:

1. Peel the onions and chop them into small cubes. Peel the carrots and grate them into three. Pour vegetable oil into a frying pan and fry the chopped vegetables in it.

2. Wash the chicken meat and cut it into medium-sized pieces. Place in the pan with the vegetables. Mix everything thoroughly and add a little salt. Cover with a lid and simmer with the lid closed.

Now you can start chopping the next vegetable. Wash the zucchini, remove seeds if there are any. Shred into small cubes. Add to the pan with the rest of the ingredients.

After 2-3 minutes, add tomato paste to the pan. Mix again and continue to simmer.

3. Peel the potatoes and cut them in the same way as zucchini. Medium sized cubes. Place the chopped vegetable in the frying pan. Salt and pepper to taste. Cover with a lid and continue to simmer until done.

On average, stewing time takes up to 40 minutes. Maybe more, it all depends on the products you use in the dish.

The finished stew can be served. To give it an amazing fresh aroma, sprinkle chopped herbs on top. This dish is preferably served hot.

Video on how to cook vegetable stew for the winter

You know that zucchini is a rather unique vegetable. Which can be used not only in preparing ordinary dishes. But also used for preparations for the winter. That is why I offer you an amazing version of stew for the winter. Which will retain all their beneficial qualities until spring.

What could be better than taking out such a jar on cold winter days and presenting it to the table. Treat your family and friends. Well, let's start studying. I bring to your attention a short but very informative video recipe.

Mmm, this recipe is truly amazing. The main thing is to have time to prepare it and not miss the moment of fruitful zucchini. It’s a pleasure to prepare such a preparation; the main thing is to stock up on fresh ingredients and get down to business.

We have quite a varied selection. I'm sure you've found something suitable for yourself. And they already ran to delight their family with a new recipe. The most important thing is that this dish is perfect for every day.

This concludes my note. I wish you wonderful sunny days. And delicious food on the table. See you again, friends!