Zucchini stewed in a frying pan. Zucchini stewed with vegetables. Recipe

The summer season is over: compotes, jams and pickles are swirled, but what to do with the green “pot-bellied” fruits that delight the housewife’s eye with their abundance? In this generous vegetable harvest it’s simply a sin not to cook them vitamin dish How to deliciously stew zucchini with vegetables in a frying pan - our step-by-step recipes will tell you.

There are just so many options for dishes with stewed zucchini, so we decided to publish those that have already been proven over the years classic recipes our traditional treats.

How to properly stew zucchini in a frying pan

Zucchini is a godsend for any housewife, because in any preparation (whether frying or stewing), these vegetables are absolutely unpretentious, cook quickly and always turn out delicious.

But there is one lesson worth learning. If you want the zucchini, cut into even cubes, to remain just as beautiful and keep its shape after stewing, then you need to remember exactly how long to stew this vegetable.

Stew zucchini without oil and pre-roasting should take from 15 to 25 minutes, depending on the age of the vegetable. Young thin zucchini with delicate skin they stew faster than their thick-skinned counterparts of impressive size.
If the prescription calls for pre-heat treatment chopped zucchini in hot oil in a frying pan, then it will take only 10-15 minutes to simmer.

How to stew zucchini with sour cream and minced meat

Ingredients

Minced veal - ½ pc. + -
- 2 pcs. + -
- 1 PC. + -
- ½ cup + -
- ½ cup + -
Tomato paste - 20 g + -
— 5-7 g + -
- ½ tsp. + -
Curry - 1 pinch + -
- 1 tsp. + -

How to stew zucchini with minced meat in a frying pan

This recipe everyday dish a series " simple kitchen“You can cook at home every day and still not get tired of it. This dish tastes very much like lazy cabbage rolls, But this option lighter, one might say truly summer.

Wash the rice until the water becomes clear, then boil it until tender, remembering to add salt to taste.
Meanwhile, onion crumble into cubes and fry until golden brown in well-heated vegetable oil.
Now let's prepare the main part of our treat. Mix the minced meat with boiled rice, salt (½ tsp) and pepper. And after peeling and seeds, cut the zucchini into circles, 7 mm thick, cut in half.
In a thick-walled frying pan, greased with oil, place zucchini, minced meat, and onions in layers, alternating. And so on until the ingredients run out.
Finally, fill in puff pastry sauce, which should be prepared from sour cream, tomato paste, sugar and 1 glass of warm water.

Over high heat, bring the zucchini with minced meat to a boil under the lid, reduce the flame to low and simmer the dish for 1 hour.

Cook it yourself original dish Caucasian cuisine It's not difficult at all. You just need to take eggplants and zucchini and simmer them in a frying pan with garlic, tomatoes and egg.

The treat turns out to be simply delicious, very healthy, and what’s especially good is that it’s quick to prepare. Intrigued?! Then this one step by step recipe will be very relevant for you.

Ingredients

Zucchini – 1 pc.;
Eggplant – 2 pcs.;
Fresh tomatoes – 4-5 pcs.;
Bell pepper – 2-3 pcs.;
Onions – 1-2 heads;
Garlic – 3-5 cloves;
Selected egg – 2-3 pcs.;
Black pepper (powder) – ½ tsp;
Green cilantro – 2 bunches;
Sunflower oil – 80 ml;
Table salt - to taste.

How to stew eggplants with zucchini in a frying pan

Wash, peel and cut all the stated vegetables: onions - into half rings, tomatoes and eggplants - into thin semicircles, zucchini - into cubes, peppers - into strips, and chop the garlic and herbs randomly.
Pour oil into a thick-bottomed deep frying pan, heat it over high heat, and then put the onion in the container and fry it until lightly browned for 2-3 minutes.
Next we put the zucchini into the frying pan, after 3 minutes – the eggplants and bell pepper. Over high heat, stirring constantly, fry the vegetables for 5 minutes and place the tomatoes in the container.
Reduce the heat to a level slightly less than medium, pour a little water (¼ cup) into the frying pan and simmer the dish under the lid for 20 minutes.
5 minutes before the end of cooking, pour in the beaten eggs, mix everything quickly, add garlic, herbs, salt, pepper, mix again and bring the dish under the lid until cooked.

How to stew pork with zucchini

Meat with zucchini and potatoes is great option dinner at a quick fix. In addition, by making adjustments to the recipe, you can surprise your spouse with your culinary talents every day. For example, a little garlic or chili pepper will make the dish more spicy, but paprika and mushrooms will add new piquant notes to the taste of the snack.

Ingredients

Pork – 300 g;
Potatoes – 3 pcs.;
Leeks – 2-3 pcs.;
Zucchini – 2 pcs.;
Tomatoes (fresh) – 2 pcs.;
Finely chopped greens (assorted: dill, parsley, cilantro) – 3-5 tbsp;
Refined sunflower oil– 50 ml;
Salt - to taste.

How to stew zucchini with potatoes and meat in a frying pan

Rinse the fillet under running water, dry it with paper towels and cut into oblong cubes. Then salt the meat to taste, pepper and fry over high heat in hot oil until red for 15 minutes.
At this time, peel the potatoes, zucchini, chop the vegetables into bars and add to the meat, where we continue to fry everything for another 10 minutes.
Then add chopped onion, tomatoes cut into thin slices, salt, close the frying pan with a lid and simmer all ingredients over medium heat for 15 minutes, then turn off the stove.
When the meat and all the vegetables in the frying pan are ready, add finely chopped herbs and leave the dish covered for 5-7 minutes.

If your summer season was a success and gave you squash fruits, then it’s time to show off your culinary skills and show the real talent of a chef. Moreover, you now know exactly how to deliciously stew zucchini with vegetables, minced meat or meat in a frying pan. Just choose the recipe at your discretion - and surprise, surprise, surprise!

Zucchini stewed with vegetables - easy summer dish which every housewife should be able to cook. From our article you will learn several recipes. of this dish and you can easily implement them in your kitchen.

Zucchini stewed with vegetables and potatoes

This dish can be served both as a side dish and as a first course. Light taste Vegetable stew will appeal to your loved ones, and they will certainly appreciate your culinary skills. How to cook stewed zucchini with vegetables and potatoes:

Peel and finely chop one onion.
Peel the carrots and grate them.
Heat a cauldron or thick-bottomed pan on the stove, pour a little oil on the bottom and fry the prepared vegetables in it.
Wash six or seven potatoes thoroughly, peel and cut into cubes. Do the same with one young zucchini.
Two bell peppers different color prepare, remove seeds and cut into thin strips.
Place all the vegetables into the pan, stir and cover with a lid. Simmer the stew over low heat for about 25 minutes, until the potatoes are cooked.
Peel and chop five cloves of garlic and cut four tomatoes into cubes.
When the vegetables are ready, add the tomatoes and simmer everything together for a few minutes. After this, add garlic, salt and bring the dish to a boil.

Remove the stewed vegetables from the heat, let them brew and soak in the aromas. After ten minutes, the dish can be served, garnished with fresh herbs.

Stewed zucchini with vegetables in a slow cooker

A vegetable dish prepared using a slow cooker can easily be called the most delicious food. It will fit perfectly into the Lenten menu, as well as into the menu of those who want to get rid of extra pounds. By adding cheese to the dish, you will only improve its taste. How to cook stewed zucchini with vegetables in a slow cooker:

200 grams Adyghe cheese, one medium carrot, cut two potatoes and one small zucchini into small cubes. Separate 200 grams of broccoli or cauliflower into inflorescences.
Turn on the device in the “Frying” mode, pour a little vegetable oil into the bowl and put spices in it (half a teaspoon each of shamballa or cumin seeds, black mustard and turmeric).
After a couple of minutes, add cheese and carrots to them and cook everything together for a few minutes under a closed lid.
After this, place the prepared vegetables in a bowl and fill them with 100 ml of water. Set the “Stew” mode and cook the dish for 40 minutes.
Do not forget to stir the stew periodically, and at the end add two chopped tomatoes, salt and ground pepper to it.

When the beep sounds, add 100 ml of sour cream and chopped herbs to the vegetables. Mix the ingredients and serve the dish immediately.

Stewed zucchini with chicken

The poultry meat will turn out juicy, aromatic and tasty if you cook it according to our recipe. Stewed zucchini with chicken and vegetables is prepared as follows:

Prepare 250 grams of chicken breast, separate it from the bones and remove the skin. Cut the fillet into small cubes.
Peel one onion, cut into half rings and fry with chicken in vegetable oil until golden brown.
Peel and dice two large potatoes and then add them to the pan as well. Fry everything together for a few minutes.
At the very end, add grated carrots, diced bell peppers, diced young zucchini and chopped garlic to taste.
After some time, mix the vegetables with 150 grams tomato sauce, salt, coriander and ground pepper. Close the dish with a lid and simmer the dish until cooked.

Zucchini stewed with vegetables and chicken breast Serve to the table, sprinkled with fresh dill and parsley.

Zucchini with cabbage

Here's another recipe for you delicious side dish. How to cook stewed zucchini with vegetables? The recipe is very simple:

Peel one or two zucchini (500 grams) and cut into strips.
200 grams white cabbage chop finely, knead with your hands and sprinkle with vinegar.
Peel one onion and finely chop.
Heat a frying pan, pour a little vegetable oil into it, and then add the vegetables.
Add a little water to the bowl and simmer the vegetables until tender.

When the dish is ready, it should be salted, poured with sour cream and served.

Sauteed vegetables

The variety of vegetables in autumn is nothing short of pleasing to the eye. a real housewife. Therefore, we suggest you pamper your loved ones and prepare stewed zucchini with vegetables for them. Recipe of dish:

Peel and cut eggplants (about 300 grams) into slices. After this, they should be salted and left alone for a few minutes.
Also peel and cut 300 grams of young zucchini into slices.
Do the same with two tomatoes and two peeled carrots.
Fry the rings of prepared vegetables until golden brown crust on both sides.
Also cut 200 grams of sweet pepper into strips and lightly fry in vegetable oil.
Separately, fry the chopped onion.
Place the vegetables in a small cauldron, stir them and simmer over low heat with the lid closed.

After 15-20 minutes, season the sauté with salt, pepper, and your favorite spices and serve.

Ratatouille is fast

If you need a quick snack or side dish, pay attention to this recipe. First, stock up the following products, to prepare vegetable stew:

Zucchini.
Tomatoes in own juice(400 grams).
Small eggplant (one)
Red bell pepper (one).
One onion.
Garlic (two cloves).
Dry red (rose) wine - three tablespoons.
Olive oil (first cold pressed) - 50 ml.
Bay leaf.
Salt.
Ground black pepper.
Parsley (for serving).

Cut the prepared vegetables into pieces of the same size and fry them on olive oil. After that, add tomatoes, wine and spices to them. Simmer the vegetables under a closed lid for a quarter of an hour, remembering to stir. Serve the dish on the table, garnishing it with fresh herbs.

Zucchini with mushrooms

This dish combines several flavors, which together give an original result. To prepare stewed zucchini with vegetables and mushrooms, you will need:

Peel, chop and fry 150 grams of onion in a frying pan.
After this, add diced zucchini (about 500 grams) to it and cook them together for five minutes.
300 grams fresh mushrooms(champignons or oyster mushrooms) cut into slices and also fry with vegetables.
When excess liquid has evaporated, add salt, curry powder and ground pepper to the food.

Remove the finished dish from the heat, arrange on plates and serve.

Stewed zucchini with minced meat

It's hearty and healthy dish can be prepared for lunch or dinner. Complete it boiled potatoes, and your loved ones will appreciate it. We will make stewed zucchini with vegetables and meat like this:

Fry 300 grams of minced pork in vegetable oil.
Peel and grate one carrot, chop the onion, and chop the celery stalk as desired.
Place the vegetables in the pan and fry them along with the meat for a few minutes.
Peel one zucchini, cut into small slices, add to the rest of the ingredients and fry them together for a few minutes.
Pour a little water into the vegetables, salt them, season with oregano, salt and spices to your taste. Cover the pan with a lid and simmer the dish until cooked.

Serve the steamed vegetables as separate dish, supplementing it with boiled potatoes if desired.

The secret of zucchini is its ability to become a wonderful treat, not requiring additional taste support. Cut into rings or strips, fried in oil, it becomes tender, light snack. And raw, slightly salted grated young zucchini is an excellent option for a super healthy breakfast.

But this vegetable “adores” good company. Zucchini stewed with potatoes, cauliflower, tomatoes, eggplants, peppers, onions and other vegetables from the garden is one of the healthiest and most delicious vegetable dishes.

This dish can be prepared in two ways: simmer the vegetables in their own juice without adding oil, or pre-fry each component in it and then simmer with the addition of sour cream.

The first option is for fans of diets, and the second is preferred by those who like to enjoy hearty food.

Vegetable mix

2 zucchini
eggplant
2 carrots
250 g pumpkin pulp
5 potatoes
a couple of garlic cloves
handful of black grapes
2 tbsp. spoons of flour
salt, pepper (to taste)
100 ml oil (preferably olive)
glass of sour cream
Italian herb mixture
fresh herbs (any)

Cut the onion into half rings, zucchini and eggplant into circles, and all other vegetables into pieces in any shape.

Dip prepared slices of zucchini, eggplant and pumpkin in flour and fry separately from each other on both sides.

Pour oil into the bottom of the saucepan. Place all the prepared components of the dish in it, add grapes. Add a little salt (for more intense juice release). Place the saucepan over moderate heat, cover with a lid and simmer for about a quarter of an hour.

Pour sour cream into the vegetables, stir gently so that they do not lose their shape. Continue simmering on low heat for another half hour.

Ten minutes before the end of cooking, add chopped garlic and herbs to the dish.

This dish is served hot, garnished with fresh herb leaves.

Zucchini with vegetable filling

3 zucchini
2 carrots
5 cloves garlic
4 small onions
3 tomatoes with dense pulp
100 ml vegetable oil
100 g grated hard cheese
salt, spices (to taste)
greens (any)

Cut the zucchini in half. Remove the pulp so that “boats” with walls about 0.5 cm thick are formed. Remove the bones from the pulp and grate it.

Scald the tomatoes, remove the skin and finely chop.

Cut the onions and carrots into rings.

Combine all the vegetables prepared for minced meat, but do not add half the chopped onion (you will need it later).

Add some salt vegetable mixture, fry over moderate heat until half cooked and fill the zucchini “boats” with it. Sprinkle each with cheese.

IN deep container with a wide bottom, place a layer of “boats” and cover it with onion rings, salt and season with spices to taste. Place another layer on top and transfer again onion rings, adding salt and spices. If your “fleet” is not exhausted, make another “floor” in the same way.

Pour in a little water (2 cm). Cover the container with vegetables with a lid and simmer for about half an hour in the oven (+ 180 °C).

Place on plates and serve, garnishing each serving with fresh herbs. Bon appetit!

If you don't know how to cook stewed zucchini, then ours recipes they will help you!

Zucchini can be considered a vegetable that will help make a tasty dish even in economy class. Today it is hard to believe that it came to Europe only in the 16th century. His homeland is South America, where the Indians cultivated this vegetable, breeding one variety after another. But Europe at first only appreciated the squash inflorescences that decorated the flower beds near the houses of wealthy nobles. Much later, Europeans “realized” that zucchini, as a type of pumpkin, could be gourmet dish. The main thing is to choose a recipe.

The most popular. This dish has several advantages. Firstly, the chef is given a lot of options for imagination. The vegetable goes well with its neighbors in the garden - onions, carrots, peppers, tomatoes, etc. And, secondly, the cooking process will not be tiring. Stewed zucchini with vegetables do not take long to prepare, and given that the price of all products is low, then family budget will remain a winner.

About to cook stewed zucchini, recipes with photos When studying, you need to keep in mind the fact that it is in the summer, during the ripening season of this vegetable, that it nutritional value very high. Zucchini will give a head start to many in terms of quantitative composition valuable substances. Let's start with the fact that this vegetable is filled with juice rich in potassium. Therefore, it helps remove excess fluid and is useful for those who suffer from edema. In addition, zucchini contains trace elements of phosphorus and manganese, they contain vitamins B and C. Like every vegetable, this one gives a feeling of fullness after eating and helps digestion. Zucchini fiber also works as a cleansing sponge for the stomach and intestinal tract.

Finally, stewed zucchini calories will not be allowed to exceed. This is relevant for those who monitor their daily diet with a calculator in hand. There are only 24 calories in one hundred grams of zucchini.

Those who consider zucchini a boring product from the point of view of delicacies and culinary masterpieces definitely do not know how to cook them. When thinking about how to cook stewed zucchini, looking at the photo, you pay attention to the versatility of this vegetable. It goes well with many ingredients, can be a side dish or a separate dish when adding, for example, meat or mushrooms.

When tasting and thinking about how, it’s worth taking note of the tips for preparing them. This versatile relative of pumpkin can be subjected to any processing - boiled, fried with the addition of breadcrumbs, fried over high heat, or stewed slowly. Zucchini is suitable for delicate vegetable souffle and for traditional caviar.

It can be stuffed, baked, marinated and added to the dough from which to bake pancakes. Some also prefer zucchini jam. If they want to serve young zucchini on the table, then they do not remove the skin from it, they cook it extremely quickly. It is aromatic and filled with juice, so after proper processing it can be given even to babies.

In any cookbook the theme is: “ Stewed zucchini recipes» is covered exceptionally extensively. The most simple composition: onions, carrots, zucchini, tomatoes, Bell pepper. Onions and carrots are put into the pan first. Tender zucchini It cooks quite quickly, so it is added after the onions become transparent and the carrots lose their hardness. The zucchini generously shares its juice with everyone. If a tomato is added, the lid is removed from the dish: this will allow the excess liquid to drain out faster.

Cooking time is no more than 20 minutes at low speed. Those who like a mushy consistency generally consider cooking complete when the vegetables begin to stick to the bottom. If you want to preserve the zucchini cubes, and this is how they usually cut it for stewing, then it is possible to divide the cooking process: separately and quickly, without adding oil, fry the zucchini and mix it with the already cooked vegetable paste. It is important that the taste of the dish can be changed every time. Stewed zucchini goes well with garlic, cheese, herbs, young dill and onions, and can also be an addition to rice and pasta. The latest options are for those who prefer a healthy and low-calorie diet.

When preparing a dish called: “ Zucchini stewed with tomatoes", it is important to choose ground tomatoes. Both vegetables ripen at about the same time. They complement each other perfectly, and due to the fact that they require very little time to prepare, they can become a quick dinner. A piece of mozzarella, mayonnaise and herbs will add piquancy to this dish at the end of cooking. You can eat it either hot or chilled.

Stewed zucchini with potatoes

Many people prefer to cook stewed zucchini with potatoes. IN in this case a necessary addition will be onions, which are first sent to the frying pan and simmered until transparent. It is not forbidden to chop carrots and bell peppers, but if they are not on hand, then zucchini and potatoes will also get along well. It is important to remember that they are laid at the same time, the potatoes are cut larger than the zucchini - they cook faster. About 5 minutes before readiness, season with sour cream, garlic and herbs. Quickly evaporate the water over high heat and serve. It turns out nourishing and tasty.

When we cook stewed zucchini in a slow cooker, then the order of laying vegetables is basically the same: onions, zucchini, carrots, peppers and tomatoes on top. In addition to salt, it is worth adding basil and cilantro. Some people add ginger. But it’s better not to put fresh herbs into the slow cooker. She will be great addition already on the plate for the dish. Cook zucchini in a slow cooker in the “Stew” mode. Stir before serving. For added spice, you can sprinkle it with vinegar.

Zucchini stewed in sour cream

Many people find it difficult to prepare zucchini stewed in sour cream, but it's worth it - it turns out tasty dish, with which you can surprise your guests. Zucchini should be cut into rings or half rings (it all depends on the size of the vegetable). They are fried on both sides in a frying pan in oil over high heat. After that, each zucchini is dipped in sour cream, and they are laid out in a frying pan with large edges. Onions, carrots, peppers are placed on them in layers and simmered for up to half an hour over low heat. Similarly, you can bake the same composition of vegetables.

Braised cabbage with zucchini– the dish is no less nutritious than those given above. Both vegetables are rich in fiber, but it is preferable to take young cabbage: it is juicier and reaches condition faster.

The main ingredients are placed at the same time and begin to simmer over low heat in a container with high edges. Onions, carrots, sweet peppers, tomatoes are added at the moment when the level of secreted liquid begins to fall. 10 minutes before removing the dish, throw in the spices - Bay leaf, cilantro, basil. Stewed eggplants and zucchini are prepared in the same way.

But many people still prefer to separately fry the eggplants, peeled and freed from bitterness, in salted water. When preparing them, more oil consumption is required. Already fried eggplants are simmered together with zucchini cubes. Almost immediately add onions, peppers, and tomatoes.

If you cook such a dish for more than 40 minutes, you can get eggplant-squash caviar: the consistency will turn into porridge. Well it's going to be wonderful cold appetizer!

Not quick to prepare and stewed zucchini with meat. But here you need to decide on the type of meat. Preference should be given to pork, chicken, and lamb. Vessel for stewing - cauldron or stewpan. The meat is fried traditionally; it is better to cut it into small pieces, even cubes, or thin slices. The zucchini is added at the moment when the meat stops stewing in its own juice and liquid needs to be added.

You can add carrots, onions, cabbage, and peppers to the company. But you can experiment with tomatoes and make, for example, a filling of grated tomatoes with garlic or just tomato juice, divorced tomato paste. When choosing spices, basil and a mixture of peppers will be mandatory.

Whatever the choice of zucchini dish, in any case it is difficult to spoil this vegetable. But to show culinary fantasy and adding your own taste to the familiar zucchini is not tiring. Households or guests will thank you with the clatter of cutlery on quickly emptying plates. Bon appetit!

Despite the name, the dish is Greek stewed zucchini, does not apply to Greek cuisine, rather, it received its name because of the products characteristic of this cuisine and included in its composition. If you exclude cheese, spinach and basil from the dish - it's more likely. But these are the ingredients that are given to zucchini spicy taste and a delicious aroma.

Greek zucchini in a slow cooker not just a tasty, but also a healthy dish that can be served for dinner as light vegetable dish or use as a side dish for meat. On festive table Greek zucchini will be an excellent cold appetizer that goes well with almost any alcoholic beverage.

Depending on the seasonality and availability of products on sale, some ingredients can be replaced with similar ones. taste qualities, for example, spinach is sorrel, and Feta cheese is Adyghe cheese.

Ingredients for making Greek zucchini:

– 500 g
tomatoes – 1-2 pcs.
spinach (or sorrel) – 50 gr.
sweet pepper – 1 pc.
feta cheese or feta cheese – 100 gr.
onions – 1 pc.
salt – 1 teaspoon
ground black pepper – ¼ teaspoon
sugar - 1 teaspoon
sunflower oil

Stewed Greek-style zucchini in a slow cooker - recipe

Peeled onions, cut into cubes. Cut the bell pepper in half, remove the seeds and cut into thin strips.

Cut the tomatoes into small pieces. Wash the spinach and cut it into medium pieces.

If the zucchini is young, it can be cut into circles without removing the skin, and old zucchini you need to peel the top and remove the seeds from the inside, and then cut into arches.