Zucchini stew

Zucchini stew

Stew mix

I am not discovering America with this recipe, but maybe this information will be very useful to someone. This mixture will help you out in winter, when you can use it to prepare a fragrant vegetable stew. I ask you to pay special attention to those who are fasting, because vegetables are expensive in winter, and this freezing will add variety to your table. I also invite you to discuss the topic of frost on the forum. Link below.

Zucchini stew in sour cream sauce

Delicate, creamy zucchini stew with fragrant paprika! Delicious both hot and cold, it exists as a completely independent dish and can be an addition to a side dish! Thanks to chef sergej_pozhar and his LiveJournal for the recipe idea!

Scandinavian stew with meatballs “Milk”

For Scandinavian cuisine, the use of milk in the production of soups and hot dishes is typical. I really like this - because the dishes turn out tender. I somehow came across a recipe for this stew – I made it and checked it out! And here it just got sharply cold. On a chilly autumn evening, sitting in warm socks and with a plate of this stew, the mood nevertheless rises!

Chicken “Ratatouille”

Surely, almost everyone is familiar with this ordinary vegetable dish of Provencal cuisine made from peppers, eggplants and zucchini, somewhat reminiscent of vegetable stew. In this recipe we get a real dish by adding chicken fillet. It turns out unusually tasty - juicy chicken meat under a layer of fragrant vegetables. In addition, the spring dish is light and tender! I hope you enjoy it too!

Quiche without dough “Autumn Braid”

This dish reflects the heritage of the autumn harvest: zucchini, pumpkin, mushrooms, tomatoes. How delicious! This vegetable braid is good as a warm or cool snack.

Turkish vegetable stew

A very ordinary dish, but thanks to the sauce, it is very tasty. Unusually summery and colorful. You can eat it both warm and cool. Any set of vegetables to suit your taste.

Vegetable stew

Dear cooks, I am posting the recipe for my very favorite stew, which I first tried as a child at my beloved aunt’s in the glorious town of Buzuluk and which is loved in my family to this day. So, as they say, the recipe is time-tested. The stew is made from common ingredients and is especially delicious when served cool. Because you will have to tinker a little, you need to cook it in a large saucepan so that it lasts forever. Stew is excellent both as an independent dish and as a side dish for meat.

Irish stew

Anyone who has read the famous and very funny book by Jerome K. Jerome “Three in a Boat and a Dog” should keep in mind how the heroes prepare an Irish stew, the main principle of which is that you can put in it whatever you want. whatever your heart desires! But unlike the book one, my stew is very tasty and filling!

Stew “Peasant style”

Since ancient times, Russian cuisine has been famous for its various porridges, stews and vegetable dishes. Vegetables such as pumpkin, zucchini and eggplants appeared in Russia at the end of the 19th century, but they took pride of place only at the beginning of the 20th century. These vegetables were first fermented or salted in barrels, and then they began to cook stews with them, stew and bake, or simmer in a Russian oven. The recipe that I would like to bring to your attention has been passed down in my family from generation to generation for a century. This baked vegetable stew was prepared by my great-grandmother, my grandmother, my mother, and now I cook it too. I am sure that my daughters will also prepare this dish for their children. I invite you, dear cooks, to “A Journey Through Ancient Recipes”!

Ratatouille

I think everyone loves Ratatouille. 3a its impeccable combination of vegetable taste, 3a its lightness and vibrant summer colors. I offer my own version - I recently started cooking it in the oven - light and low-fat Ratatouille.

Zucchini stew . Zucchini stew is a healthy vegetable dish. The dish can be classified as light, digestible, dietary, suitable for supporters of vegetarian cuisine.

Zucchini stew is a mix of chopped vegetables, stewed with seasonings and vegetable oil. The composition of zucchini stew, not counting this main vegetable in it, usually includes such products as tomatoes, onions, carrots, sweet bell peppers, herbs, salt, dark ground pepper, and bay leaves.

This is the traditional composition of zucchini stew. But, there are options for making this dish, when other products are added to the traditional set of vegetables and herbs for squash stew, for example, celery root or stem, hot hot pepper, chopped nuts, sweet and sour apples, different types of cabbage and others.

All products for the stew are cleaned, then cut into random pieces and sautéed under a lid over medium or low heat, with the addition of vegetable oil. You can cook zucchini stew in a cauldron, in a frying pan, in a slow cooker, or in an oven in a mold.

As an option for serving the dish, the prepared zucchini stew can be minced or chopped in a blender (food processor). Then the stew will transform into another common dish - squash caviar.

Zucchini for stew should be taken young, with tender pulp. If the zucchini is mature, then the seeds should be removed. Also, zucchini must be peeled.

From time to time, before preparing zucchini stew, housewives fry slices of zucchini pulp on both sides until golden brown. Then they cut them into cubes and continue to simmer along with the rest of the vegetables. This technique somewhat diversifies the taste of zucchini stew.

Finely chopped parsley, dill, green onions, and basil go well with zucchini in the stew.

Recipes for zucchini stew from our chefs

Vegetable stew with potatoes, zucchini and cabbage

Stew is perhaps one of the most favorite dishes. In particular, it is often prepared.

Vegetable stew with minced meat

Vegetable stew is a dish loved by almost everyone. There are options for its manufacture.

Vegetable stew with chicken in a slow cooker

For vegetable lovers, I would like to offer a simple, healthy and very tasty recipe.

Vegetable stew with zucchini and mushrooms

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Vegetable stew in the microwave

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Vegetable stew with sausage

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Recipe for vegetable stew with eggplants

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Vegetable stew with beans

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Vegetable stew with champignons

I really love spring. This is the season of new vegetables and a huge number of delicious dishes made from them. Wish .

Vegetable stew with zucchini, potatoes and cabbage in a slow cooker

Vegetable stew cooked with zucchini, potatoes and cabbage in a slow cooker -.

Vegetable stew with zucchini and tomatoes

Vegetable stew with zucchini and tomatoes is a common summer dish, quite easy to eat.

Zucchini stew with chicken

I bring to your attention a wonderful stew of zucchini and chicken. For now, .

Vegetable stew with chicken fillet

Stew is a pretty versatile dish. It can be prepared with different.

Vegetable stew with chicken, potatoes and eggplants

Summer and autumn amuse us with juicy, colorful vegetables, which means it's time.

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How to properly cook vegetable stew with zucchini: 5 delicious, detailed recipes

During the vegetable season, any housewife thinks about how to cook stew. In fact, there are so many different options for making this delicious summer dish. And you can choose virtually any vegetables for this. Cucumbers, tomatoes, fresh onions, radishes, etc. can be used as ingredients for the stew.

But one of the most favorite vegetable crops, which stews sometimes do without, is zucchini. This vegetable is tasty, satisfying, and, most importantly, very necessary. This article will look at 5 different recipes for making stews using zucchini.

1. Vegetable stew with zucchini, chicken and cauliflower

And let's start with a description of the recipe for stew, which, in addition to vegetables, also includes meat. But it is not very nutritious and therefore fits perfectly into a common plate filled with vegetables. We are talking about chicken. The dish comes out light, but at the same time very satisfying. It will take no more than 1 hour to make it. It will certainly appeal to both adults and children.

Ingredients

So, the ingredients for this stew are 400 g of cauliflower, 5 potato tubers, one fresh zucchini, 3-4 sweet peppers, a couple of tomatoes, one onion, one carrot, 1 kg of chicken. You will also need half a glass of water, 60 ml of oil for frying and a little salt.

Manufacturing

1. Pour oil into the frying pan. And while it is warming up, we begin to chop some vegetables. These will first be onions and carrots. First, cut the onion into rings. Fry for 5 minutes, and then add carrots cut into semicircles to the onion. And after stirring, fry for another 7 minutes.
2. The next ingredient to go into the roaster is chicken. Cut the meat into pieces and add to the roasting vegetables. Sprinkle with salt, mix and fry for a quarter of an hour.
3. We cut the potato tubers into small slices and also put them in the roasting pan. It is important not to forget to thoroughly mix the contents of the frying pan during all this.
4. Next we work with zucchini. It is necessary to remove their skin and extract the seeds. Cut the remaining squash into cubes and place in the roasting pan.
5. Next, chop the cabbage and also place it in the roasting pan with the other ingredients.
6. Now you can send peppers and tomatoes that were previously cut into strips.
7. After mixing, pour water into the frying pan. Sprinkle with salt again.
8. Continue to simmer until the potatoes are ready. You can add any greens to the dish, depending on your own preferences.

2. Vegetable stew with chicken in pita bread

And here is another version of vegetable stew, in the preparation of which chicken is used. It can be served as an additional appetizer, but it can also fully serve as an independent dish. It will not take much time to make such a stew. The whole process will take about 40 minutes.

Ingredients

You need to take one onion, one carrot, 4 potato tubers, half a bell pepper, a couple of garlic cloves, 300 g of new zucchini, 100 g of green peas, half a glass of water, a couple of tablespoons of oil for frying, 6 thin pita bread, also a little salt, black pepper and cumin.

Manufacturing

1. Pour oil into a frying pan and begin to chop the onions and carrots. When the pan is fairly hot, you can add the chopped vegetables. It is better to cut the onion into half rings, and the carrots into small cubes. Fry for 5 minutes.
2. Cut the potatoes and chicken into medium-sized pieces and place them in a frying pan where the onions and carrots are fried.
3. We also cut the pepper into medium pieces and also put it in the pan.
4. Then add finely chopped garlic to the pan. Salt, pepper and sprinkle with cumin. Mix everything thoroughly and fry for 10 minutes.
5. Cut the zucchini into medium pieces and place in a frying pan.
6. Cook the peas separately in salted water, and then, when they are half ready, pour them into a common frying pan.
7. Pour water, stir, cover and simmer for 20 minutes.
8. When the stew is ready, you need to give it time to cool to room temperature.
9. Spread the pita bread, put the chilled stew in the middle, pour over some sauce, wrap it in an envelope and secure with a green onion.

3. Vegetable stew in a cauldron

Any dish cooked in a cauldron comes out especially tasty. And stew is no exception. After all, vegetables release a lot of juice during such heat treatment, and this is what gives them a special taste.

Ingredients

You will need 150 g of carrots, 200 g of bell pepper (it is better to take green), 400 g of potatoes, 400 g of new zucchini, 200 g of tomatoes, 400 g of meat, 150 g of onions and 10 g of greens.

Manufacturing

1. Prepare the vegetables and peel them.
2. Cut the zucchini and meat into cubes.
3. Finely chop the pepper.
4. Pour oil into a cauldron and set to heat up.
5. Finely chop the onions and tomatoes.
6. Cut the carrots into the largest pieces.
7. Place everything that has been prepared into a heated cauldron. Salt and add any spices.
8. After some time, when the vegetables and meat are fried, put huge pieces of potatoes on top. After this, immediately pour water and close the lid.
9. When everything is ready, you can add the greens.

4. Vegetable stew with zucchini and sausages

This is a tender and juicy dish, the satiety of which is added by sausages. It will perfectly relieve hunger both at lunch and during the evening meal. Not everyone will need more than half an hour to make it.

Ingredients

You need to take a couple of sausages, a couple of zucchini, one carrot, one onion, a couple of tomatoes, 120 g of white cabbage, a couple of garlic cloves, also a little salt and oil for frying.

Manufacturing

1. First you need to fry the carrots and onions. To do this, they are cut into small circles and placed in a heated frying pan with oil. During frying, it is important not to forget to stir from time to time so that nothing burns.
2. Chop the zucchini and place in the pan. But you shouldn’t create very small pieces, otherwise they will simply boil over.
3. Next, add chopped tomatoes and cabbage to the pan. You can grate these vegetables.
4. Now you can add salt, pepper and other spices.
5. When the vegetables are ready, place thin slices of sausage on top. Cover with a lid and simmer for 5 minutes.
6. Now all that remains is to add chopped garlic.

5. Vegetable stew with chicken breast in a frying pan

Here's another recipe for a delicious, simple, quick-to-make and nutritious stew.

Fundamentally! It is better to cut vegetables and meat into large pieces, and it is better to fry them over high heat. This way they will remain juicy and whole.

Ingredients

Take 250 g of chicken breast, one eggplant, 200 g of zucchini, one onion, one carrot, one tomato, also a little salt, oil and chicken seasoning.

Manufacturing

1. Chop all the vegetables. It's better to create bigger pieces.
2. First, fry the onion in oil, then add carrots a little later - eggplant, and later - zucchini. Mix everything. We wait until it browns and stir again.
3. We cut the chicken across the grain. Add it to the vegetables and mix immediately. You should try to cover the meat with pieces of vegetables so that it does not release juice.
4. When all the pieces are thoroughly fried, add salt and seasoning.
5. Close the lid and wait for the stew to be ready.

Conclusion

Vegetable stew can be used as a side dish, or perhaps as an independent dish. To make it filling, you can simply add pieces of meat. You can cook this dish on the stove. You can bake it in the oven or stew it in a slow cooker. The stew in a cauldron turns out good. There are a huge number of options, and any recipe is worthy of the attention of a housewife who wants to entertain her household with savory and appetizing dishes.

Recipes for making a delicious vegetable stew with zucchini

If you want your diet to be healthy and tasty, there is nothing better than turning to vegetables. From them you can prepare a huge number of dishes that your body will accept with ecstasy, receiving a vitamin extravaganza.

I would like to offer good recipes for zucchini stew , which are prepared quickly and deliciously - with different sets of ingredients - you can choose who likes what more. Zucchini differs in that it perfectly absorbs the smell of other vegetables, giving the dish a special tenderness.

Recipe for a delicious dietary zucchini stew

Ingredients

You can put various vegetables in this stew, with very rare exceptions (for example, cucumbers are not suitable).

How to cook delicious vegetable stew with zucchini

1. Peel 2 carrots and cut into half rings.
2. Pour olive oil (20 g) into the pan and add carrots. It takes longer to cook than other vegetables, so we cook it first. Let it fry slowly over low heat.
3. We clean the onion and cut it into half rings. Add onion to carrots.
4. We clean the zucchini, cut it into 4 parts lengthwise and then into slices. Place in a saucepan. Stir the mixture from time to time.
5. Cut the sweet pepper into small strips. Place in vegetable mixture.
6. Chop a couple of cloves of garlic. Place in a saucepan. Don't forget to stir.
7. Cut 3 tomatoes into half rings and add to vegetables. Pepper and add salt. Stir well.
8. Covering the pan with a lid, simmer the stew over low heat for half an hour.

As a result, we get a low-calorie dish that can be served with meat and fish , or mixed with low-fat cottage cheese .

Recipe video

A master class on making a tasty and healthy low-calorie vegetable stew, the main component of which is zucchini.

Recipe for vegetable stew with zucchini, potatoes and cabbage

Ingredients

Cooking zucchini stew with potatoes and cabbage

1. Cut 2 onions into small cubes. We also cut 2-3 carrots into small cubes.
2. Pour 40 g of vegetable oil into a cauldron, add onions and carrots there and let them fry. Add some salt to the vegetables and, if desired, add a little curry - about half a teaspoon.
3. Cut 3 sweet peppers into small strips. Cut the zucchini into small cubes. Potatoes – 6-7 pieces – peel and cut into slightly larger cubes.
4. Place the pepper, zucchini and potatoes in a cauldron. Mix. If there is not enough water, you can add a little water (not more than half a glass).
5. We close the cauldron with a lid and wait until the potatoes are still a little ready. Cut 3 tomatoes into small slices and add them to the stew. Don't forget to stir.
6. We chop the cabbage not very finely and put it in a cauldron. Let it simmer for a little longer - about 15 minutes.
7. Now you can add tomato paste - about a tablespoon, if desired. Throw bay leaf, pepper, and favorite spices (oregano, suneli hops) into the pan.
8. Add some salt and add 3-4 g of sugar. Keep on fire for 10 minutes.

In this stew you can put green peas, green beans, and asparagus.

Recipe video

The video shows a lesson on making zucchini stew with the addition of various vegetables, including potatoes and cabbage.

Recipe for zucchini stew with photo

Ingredients

Cooking zucchini and tomato stew

1. Peel the skin from the zucchini and cut into small cubes.
2. Cut 2-3 tomatoes into thin slices.
3. Finely chop the greens.
4. Grate the garlic on a small grater - a couple of cloves will come in handy.
5. Pour vegetable oil (almost 20 g) into the frying pan, add the zucchini and fry for no more than 2 minutes.
6. Add tomatoes.
7. Don't forget to salt the vegetable mixture to taste.
8. Keep the mixture on the fire until the zucchini pieces become soft - about 7 minutes. You can add pepper if desired. Add garlic to the stew and stir. Keep it on the fire, stirring, for another minute or two.

Serve sprinkled with herbs.

Recipe video

A video tutorial on how to make a simple, healthy and tasty dish – zucchini and tomato stew.

Useful tips

Naturally, this stew can be prepared in another way. For example, there is a good recipe for zucchini stew in a slow cooker, or you can also create a vegetable stew in the oven. The ingredients can be easily changed in accordance with preferences, adding, by the way, not only vegetables.

Vegetable stew with chicken or minced meat has a mind-blowing taste. But personally, I love eggplant stew most of all for its rich, special taste and unique summer smell.