Zucchini with chicken in the most delicate sauce

Zucchini with chicken in the most delicate sauce

My son doesn't like zucchini. Not in any way. I somehow found this recipe on the Internet. The creator claimed that the zucchini in this dish would taste like mushrooms. I have prepared it. I took a small portion for myself to try. I’ll try it, it’s delicious. Naturally it doesn’t look like mushrooms, but it’s very tasty. My son enters. - Mom, what are you eating? “Chicken with mushrooms,” I lied “slightly.” - Let me try. I tried it. It says: “I wish this too.” Zucchini season is in full swing - I recommend preparing it. Moreover, production takes a minimum of time.

Ingredients for “Zucchini with chicken in the most delicate sauce”:

• Chicken breast - 1 piece
• Zucchini (small) - 2-3 pcs.
• Onions - 1-2 pcs
• Sour cream (for sauce) - 300 g

Production time: 30 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Zucchini with chicken in the most delicate sauce”:

This is a set of goods.

First, remove the bones from the chicken breast, cut into small cubes, and fry in vegetable oil in a frying pan until golden brown. The frying pan must be perfectly heated, and try to place the chicken in one layer - so that it is moderately fried and does not begin to stew. Fry quickly for 4-5 minutes maximum. Fry it and put the chicken in a separate pan.

In the same oil that was left after the chicken, fry the zucchini (also in cubes). We fried it the same way and put it in a pan with the chicken.

The next step was to fry the onions until they were golden brown. The important point here is that the onions need to be fried more intensely. Well, naturally, there is no time for fanaticism - there is no need to create activated carbon either.

So, we put everything in a saucepan, added sour cream, poured in 1/4 cup of water and set it to simmer.

When it boils, add salt and pepper; if the sour cream is thick, add water, or better yet, more sour cream - it will be tastier.
Now everything is ready - you can serve it with rice - it’s very tasty, or you can just eat it like my son did - with a spoon.

All together simmer for 5 minutes over a leisurely fire and it’s ready.
Believe me, it's very tasty.

By the way, once again I was preparing this dish, and here at the crucial moment, when I was slicing the zucchini, my son came in and, seeing my embarrassment, said patronizingly: “Okay,
mom, I already love these zucchini of yours!”

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Chicken stewed with zucchini

A menu without meat dishes seems meager to almost everyone. Chicken is one of the more dietary and cheaper products that allow you to vary your diet. Almost everyone likes the taste of poultry, but some people find it very dry. The problem can be solved if you stew the chicken with vegetables. It is often paired with zucchini, which complement and does not interrupt the taste of the main product. Chicken stewed with zucchini has a huge number of options. Some dishes are suitable for a home lunch, while others are not a shame to serve at a dinner party. Regardless of the chosen recipe, the process of making this hearty dish is not very difficult even for a novice cook.

Individual manufacturing

The preparation of chicken stewed with vegetables may vary, but there are several general rules that will allow you to get the desired result.

• You can use any zucchini for stewing with chicken. The young ones will be the most tender, and it is better to choose them for ceremonial appetizers. Before cooking, rinse such vegetables, dry them and cut them as indicated in the recipe. Large zucchini are peeled and seeds removed, which can spoil the taste and appearance of the finished dish.
• Chicken can be stewed in large pieces (drumstick, thigh) or cut into small cubes. In the first case, the dish will resemble chicken with a vegetable side dish, in the second - stew.
• The larger the chicken pieces, the more time it will take to cook them. When using portioned pieces, they are often first fried and only later stewed with the addition of vegetables, so that they do not have time to turn into an amorphous mass.
• Fresh and chilled chicken makes the dish more juicy than frozen chicken. If you decide to use a frozen product, let it thaw in the refrigerator, avoiding sudden temperature changes. Then the poultry meat will retain its texture and remain quite juicy.
• Chicken, especially chicken breast, does not contain a huge amount of fat. It will taste better if you stew it with the addition of fatty sauce (sour cream, mayonnaise). If you want to prepare a dietary product, you can do without sauce and without preparatory frying of the goods.

Herbs and spices will not spoil the taste of the finished chicken and zucchini dish, but will only improve it. Culinary experiences are welcome in this case.

Delicious recipe for chicken stewed with zucchini

• chicken or chicken drumsticks – 1 kg;
• zucchini – 0.5 kg;
• carrots – 0.3 kg;
• onions – 0.2 kg;
• chili pepper – 0.5 pcs.;
• garlic – 2 cloves;
• vegetable oil – 80 ml;
• table mustard – 20 ml;
• mayonnaise or sour cream – 50 ml;
• chicken broth or water – 0.5 l;
• salt, spices, fresh herbs - to taste.

• Rinse the chicken carcass (gutted) and dry it with cardboard napkins. Cut into portions.
• Mix mayonnaise with mustard and spices, garlic passed through a press, coat the chicken pieces with this sauce, leave for 30-60 minutes.
• Wash the zucchini and dry with a napkin. Peel large specimens, remove the pulp and seeds with a spoon, cutting the fruit in half. Cut the zucchini into cubes about 1 cm in size.
• Scrub, rinse the carrots, and dry with a napkin. Grate coarsely.
• Cut the pepper into small pieces, having previously cleared it of seeds and membranes.
• Peel the onion and cut into small cubes.
• Pour oil into a saucepan or cauldron and heat it over medium heat.
• Place chicken pieces in heated oil, fry them until golden brown, and temporarily transfer to a plate.
• Place peppers, onions, carrots and zucchini on the chicken space. Fry them for 5 minutes.
• Return the chicken to the cauldron, reduce the heat.
• Pour broth or water over the food, simmer over low heat under the lid for 30-40 minutes. 10 minutes before readiness, add salt, season to taste, add chopped herbs.

You can complement the chicken stewed with zucchini according to this recipe with rice or potatoes.

Chicken stewed with zucchini and potatoes

• chicken drumsticks – 0.7 kg;
• potatoes – 0.4 kg;
• zucchini – 0.4 kg;
• tomatoes – 0.2 kg;
• onions – 100 g;
• carrots – 100 g;
• vegetable oil – 60 ml;
• salt, pepper, green onions - to taste;
• water - how much will go.

• Rinse the chicken drumsticks, dry with a towel, and rub with pepper.
• Peel the zucchini and remove the seeds. Cut the pulp into medium-sized cubes.
• Pour boiling water over the tomatoes, peel and cut into small pieces of random shape.
• Peel and finely chop the onion.
• Peel the carrots and chop them on a grater.
• Peel the potatoes. Cut into approximately the same pieces as the zucchini.
• Pour oil into the bottom of a cauldron or pan with a non-stick coating, brown the chicken drumsticks in it, and remove temporarily.
• Place onions and carrots in a cauldron and fry for 2-3 minutes.
• Add potatoes and fry them the same amount.
• Add the zucchini, after 2-3 minutes return the chicken to the cauldron.
• Add tomatoes and a little water.
• Simmer over low heat under the lid for 40 minutes, making sure that the liquid does not boil away completely. Add warm boiled water as needed.
• 10 minutes before readiness, add salt and season the dish, add chopped herbs to it.

The dish prepared according to this recipe turns out nourishing and tasty; it does not need any addition.

Chicken breast stewed with zucchini

• young zucchini – 0.4 kg;
• onions – 0.2 kg;
• carrots – 0.2 kg;
• chicken breast fillet – 0.4 kg;
• flour, vegetable oil - how much will be needed;
• tomato paste – 40 ml;
• sour cream – 40 ml;
• water – 0.3 l;
• salt, pepper - to taste.

• After washing and drying the zucchini, cut into circles about 0.5 cm wide.
• Bread the zucchini in flour.
• Heat the oil in a frying pan, fry the zucchini in it on both sides, transfer to a saucepan or cauldron.
• Rinse the chicken fillet, dry it with a cardboard towel, cut into small pieces.
• Peel the carrots and cut into slices. If the vegetables are large, you can cut them into half circles or even quarter circles.
• Remove the skins from the onion. Cut it into half rings, not very thin.
• Heat a new batch of oil in a clean saucepan. Place onions and carrots in it and lightly brown them.
• Add chicken and cook over medium heat, stirring, for 5 minutes.
• Mix sour cream with tomato paste, salt and spices, add to chicken and vegetables. Turn down the heat. Simmer for 10 minutes.
• Place the chicken with carrots, onions and sauce over the zucchini and stir.
• Add warm boiled water. Simmer the food for 10-15 minutes.

5 minutes before readiness, you can add finely chopped herbs and garlic to the stew.

Chicken stewed with vegetables is a real dish for any day. You can choose its variants that are worthy of being on the festive table.

Baked chicken with zucchini

Now on our menu is baked chicken with zucchini in the oven. More specifically, chicken wings and drumsticks, because they turn out tender when baked. Zucchini is a versatile vegetable that can be combined with any meat product, and in the version now offered, the snack will be just a highlight. Tender zucchini adds juiciness and a unique taste to the dish. The manufacturing recipe is quite simple, which you can simply verify by repeating all the steps given in the description. If desired, you can include cherry tomatoes, spices and herbs to taste in the ingredients - this will literally not spoil the taste of the finished dish. So, let's cook chicken and zucchini according to this usual recipe.

Baked chicken with zucchini

how to cook chicken with zucchini in the oven recipe

• domestic chicken - 500 g (wings and drumsticks),
• zucchini - 1 pc.,
• garlic - 2-3 cloves,
• mayonnaise - 1 level tablespoon,
• dark ground pepper - to taste,
• ground paprika - to taste,
• salt - to taste,
• vegetable oil - for greasing the mold.

Making a dish

Wash the chicken, cut it, set aside the wings and drumsticks. Dry and cut them into pieces. Place in a deep bowl, in which it will be convenient to marinate and stir the ingredients.

Pass the garlic through a garlic press or finely chop it with a knife and add to the chicken.

Add mayonnaise, mix. For those who categorically deny its presence in dishes, I advise you to use sour cream of any fat content or yogurt.

Rinse the zucchini and dry. Cut into medium-sized pieces, mix, add salt. I don’t recommend cutting into small pieces, otherwise they won’t be visible after baking, which will spoil the aesthetics of the finished dish. If desired, the zucchini can be peeled, but I did not peel it. Instead of zucchini, you can also use zucchini.

Grease a baking dish with vegetable oil without aroma, lay out meat, vegetables, add spices.

Preheat the oven to 180C and bake the dish until golden brown. I cooked for about 40 minutes because the chicken was “young” and cooked perfectly in that amount of time.

Baked chicken with zucchini is ready.
You can serve with tomato sauce and fresh vegetables, salad or fresh herbs. I hope you will also like my dish, I highly recommend you cook it, you won’t regret the time spent, it has been tested more than once.

Bon appetit.
Recipe for baked chicken with zucchini from Lena Gorodishenina

Chicken with zucchini in the oven - 3 recipes (fast and delicious)

I am sure that you have a great desire to improve the functioning of your liver and gastrointestinal tract, and calm your nerves. Zucchini with chicken in the oven (fast and delicious recipes) is what you need.

Or maybe you want to lose weight? Then you will literally have to linger on this useful page for us.

Below we will talk about methods for preparing ordinary, but very tasty and necessary dishes. Zucchini and chicken are low-calorie foods, so you can eat them without worry.

Zucchini gets along well with a variety of ingredients. But it is believed that dishes with chicken are the most juicy.

How to quickly and deliciously cook zucchini with chicken in the oven?

In the 18th century, Italians for the first time began to eat unripe zucchini fruits, despite the fact that they were brought to Europe from Mexico in the distant 16th century.

Why are unripe fruits used to make savory dishes? Let's talk about this.

Small zucchini up to 15 cm long are perfect for making various dishes, including the most popular Provencal dish - ratatouille, which in Russia is called vegetable stew.

The size, stripes and specks, rich yellowish or greenish color give this type of zucchini.

If you want to quickly prepare a tasty, low-calorie dish of chicken and zucchini, opt for a hybrid of an Italian breeder - zucchini.

Regular zucchini has the toughest skin, and the seeds are strong and large. Zucchini has the juiciest, warmest and least nutritious pulp. And you don’t have to remove the skin at all. The taste of the finished dish will not be affected.

How to stuff and stew zucchini along with chicken? Step-by-step culinary recipes with photos and videos from the YouTube channel will tell you about this.

1. Stuffed zucchini with chicken baked in the oven - regular recipe
2. Zucchini casserole with chicken, cheese, tomatoes
3. Savory zucchini with minced meat, baked in the oven with cheese and bacon

Stuffed zucchini with chicken baked in the oven - regular recipe

What can they stuff zucchini with? Vegetables, champignons, minced meat, rice, even cottage cheese are used.

I suggest you learn the recipe for making delicious, juicy, wonderful zucchini stuffed with meat.

In a unique design, the second dish is prepared instantly without any problems.

If desired, you can add other ingredients to the chicken meat:

• zucchini - 2 pcs;
• minced chicken - 400 g;
• large tomato - 2 pcs;
• large onion - 2 pcs;
• sour cream - 100 gr;
• raw egg - 1 piece;
• carrots of the newest harvest - 1 pc.;
• fresh sour cream - 150 g;
• crushed garlic - 1 clove;
• cheese for golden brown crust - 100 gr.

We twist one onion into minced chicken. Add salt and pepper to taste.

We thoroughly wash the zucchini. Dry it. We cut the vegetable into 4-5 pieces of such height that they can be stuffed comfortably.

We cut it out and then squeeze out the core. We will use the pulp, but for now we put it aside. We leave thin walls around the zucchini ring. This will allow more meat inside to fit in.

Lightly rub each ring with salt. Chop the zucchini pulp into small cubes and grate the carrots. Chop the onion very finely.

Fry onions and carrots in vegetable oil over medium heat. Add finely chopped zucchini to the fried vegetables. Salt.

Add an egg, finely chopped herbs, fried vegetables, salt and pepper to the minced meat. Mix.

Place the zucchini rings in a baking dish and stuff them with minced chicken.

Cut the tomato into rings. Place the tomatoes on the stuffed zucchini. Pour sour cream and garlic on top, sprinkle with grated cheese.

Place the mold in an oven preheated to 180 degrees for 40-50 minutes.

For a good appetite, excellent presentation is essential.

Zucchini casserole with chicken, cheese, tomatoes

I offer a simple recipe for making zucchini casserole with step-by-step photos. If you believe the reviews, adults and children like the food.

This recipe will not make a casserole like they make in kindergarten, but maybe your child will like it even more!

Try, experiment, add eggplant, mushrooms, rice, beef and pork to the chicken casserole.

Enjoy your new taste sensations. Add salt and pepper to taste.

• zucchini - 1 kg;
• chicken fillet or breast - 550 g;
• turnip onion - 50-100 g;
• carrots - 1 fruit;
• ripe reddish tomatoes - 2 fruits;
• tomato paste - 1 tbsp. l;
• thick sour cream - 150 ml;
• eggs - 2 pcs;
• dill - 1 sprig;
• fresh or dry garlic - 4 teeth;
• hard cheese - 100 g;
• salt, pepper - to taste.

In a hot frying pan, sauté the onion in vegetable oil until transparent. We also send grated carrots and finely chopped chicken fillet there. Add a little tomato paste. Fry all the products until the water has completely evaporated.

Grate young zucchini on a large grater. Salt, pepper, mix.

Preparing the filling for the casserole. Add raw eggs, salt, pepper, green dill and garlic to the sour cream. Mix the contents with a whisk. The filling is ready.

Grease the baking dish with butter. Place half of the grated zucchini on the bottom. Using a spoon, smooth the vegetable mass over the surface.

The next layer is meat, and then again a layer of zucchini. To decorate the casserole, place a tomato on top of all layers. At the last step, pour out the filling.

Place the pan in an oven preheated to 180 degrees. After 40 minutes, sprinkle the casserole with cheese and wait another 10 minutes until the dish is completely cooked.

The casserole comes out juicy, fragrant and healthy, and this is the main thing.

Savory zucchini with minced meat, baked in the oven with cheese and bacon

During the opening of the harvest season, zucchini is the first vegetable to ripen. Light dishes are especially popular in spring and summer. Zucchini boats are an original, beautifully decorated, festive, low-calorie dish.

The boat shape is created from half a small zucchini squash. Using a spoon, extract the pulp so that an improvised boat comes out. Zucchini is stuffed with meat, mushroom, and vegetable mince.

I suggest you get acquainted with one common but unusual recipe.