Zucchini stew - zucchini stew recipe

Preparation zucchini stew it won't take you much time. And we will share the most delicious recipes for zucchini stew.

France is considered the birthplace of stew. It is in this country that it has long been customary to serve this dish first on the table. The main ingredients of stews have always been vegetables, but they have also been meat products, and fish. It was also important to add some sauce or herbs. Very often, the main ingredient in a stew is zucchini. A vegetable that, in addition to great taste, brings tangible benefits to human health.

This does not mean that zucchini stew should contain only vegetables. Very often meat, minced meat, fish and other ingredients are added to it. Another advantage of zucchini stew is its quick cooking, so housewives often use it to quickly feed their family. Zucchini stew can be served either hot or cold.

Before you start making zucchini stew, you need to do a lot of preparation. For example, zucchini must be washed with running water cold water, peel it and remove the seeds. All veins must be removed from the meat, if used, and the vegetables must be peeled. All stew ingredients must be cut into small pieces. This general rules, which you need to rely on when preparing zucchini stew. In each specific case, other, additional requirements arise, but this will be better seen in specific examples. Of course, we should start with classic recipe zucchini stew.

Secrets of cooking zucchini stew

For the stew, it is necessary to take young zucchini, if possible, so that you do not have to additionally peel them and remove the seeds. The basic composition of the stew can vary, because each ingredient can be replaced with some other analogue. Most perfect option- these are equal proportions of ingredients for the stew.

You can add some variety to the zucchini stew. For example, if you add sesame seeds, then the dish will take on a shade Korean cuisine. You can cook zucchini stew not only in gas stove, but also in the microwave and slow cooker.

Classic zucchini stew recipe

This recipe has been known for many years. It contains the most simple ingredients. It is based on two vegetables - zucchini and potatoes.

So, to prepare classic stew From zucchini you will need the following products:

Ingredients:

Three zucchini;

Four potatoes;

Two heads onions;

Two carrots;

Two tablespoons of greens;

Two bay leaves;

Water or vegetable broth- approximately two hundred milliliters.

Preparing zucchini stew:

As you can see, all the ingredients are quite simple. And the process of preparing stew is not that complicated. Even the most inexperienced housewife can handle this recipe. In addition, the cooking process takes a minimum of time.

The whole process can be divided into several main stages, namely:

1. You should start by washing, cutting and peeling the potatoes. Then it is better to soak it in water for a while so that the tubers do not darken.

2. The zucchini also needs to be washed, peeled and cut into small cubes.

3. Peel both onions and carrots and cut into half rings. Then place them in a preheated frying pan with vegetable oil and cook until half cooked.

4. After the onions and carrots are half cooked, you can add zucchini and potatoes to the frying pan. Then the entire mixture must be salted and pepper to taste. You need to pour vegetable broth or water into the same frying pan, and then put Bay leaf and simmer over low heat until fully cooked.

The finished dish can be placed in a deep bowl and served on the table, decorated with herbs. All your family will definitely appreciate this simple but very tasty culinary masterpiece.

Zucchini stew with chicken and sour cream

This is very tasty option preparations. It will definitely appeal to everyone at home, and can be used as one of the dishes holiday menu. The dish is very dietary, so it is also suitable for women who are on a diet.
For cooking you will need Ingredients:

One young zucchini;

Half a kilo of chicken breast;

Two or three sweet peppers;

Two tomatoes;

One onion;

One carrot;

One hundred and fifty grams of sour cream;

Salt and ground pepper to taste.

Preparing zucchini stew with chicken:

Now you can proceed directly to cooking.

You need to start with zucchini. They are thoroughly washed, then peeled and cut into cubes. Then you should send them to a hot frying pan with vegetable oil and cook until half cooked. The chicken is cut into small pieces and, separately from the zucchini, fried in a frying pan with vegetable oil.

The carrots can be put through a coarse grater, or finely chopped, and the onion can be cut into half rings and sautéed. As for the tomatoes and peppers, they need to be cut and fried a little.

Now that everything has been brought to a semi-prepared state, each of the ingredients needs to be placed in a frying pan, then add salt and ground pepper to taste. It takes about ten to fifteen minutes to prepare the dish. After this, you need to cover it with a lid and let it brew for a few minutes. Serve with sour cream first.

Zucchini stew with potatoes and meat

This dish is ideal for those who love tasty and satisfying food. In addition, it is rich in vitamins due to the presence of vegetables and protein due to the presence of meat.

First you need to select everything necessary ingredients. For preparation you will need:

Ingredients:

Three hundred grams of pork or veal;

One potato;

Two onions;

A little vegetable oil;

One small zucchini;

Two tomatoes;

Pepper, salt and herbs to taste.

Preparing zucchini stew with meat:

Now directly about the cooking process. To begin with, the meat is cut into small pieces and fried in a frying pan with vegetable oil until cooked. This takes approximately fifteen minutes. If there is absolutely not enough time, then to speed up the cooking process, the meat can be replaced with minced meat.

Now comes the turn of all the vegetables. They must be thoroughly washed, peeled and cut into small pieces. Then everything goes to the meat and is fried in a frying pan along with it.

After about fifteen minutes, add the onion, cut into rings or half rings, into the frying pan. After this, the pan is covered with a lid and the stew begins to simmer.

Tomatoes and chopped garlic should be added three to five minutes after the start of simmering under the lid. To make more sauce, you should add it to the stew. more tomatoes, but this is not for everyone. After the tomatoes and garlic have been placed in the pan, the dish cooks for about five more minutes. After this time, the stew can be placed on a plate and, seasoned with herbs, served. The dish turns out very tasty and nutritious, all relatives will definitely like it.

Vegetable stew of zucchini with cabbage, carrots and tomatoes

This dish is suitable for all those who adhere to dietary ration. All its components are vegetables that can be bought at your local grocery store. The cooking method is very simple and quite fast.

To prepare a vegetable stew of zucchini with cabbage, carrots and tomatoes, you will need the following Ingredients:

Forty milliliters of olive oil;

Four hundred grams of white cabbage;

Half a kilo of zucchini;

One hundred grams of carrots;

Two heads of onions;

Two heads of garlic;

Half a kilo of tomato;

Salt, pepper and herbs to taste.

Preparing vegetable stew:

You should start with cabbage. It must be finely chopped and fried in a frying pan with a small amount vegetable oil. Next comes the time for zucchini. They must be thoroughly washed and cleaned of skins and seeds. If the vegetable is young, you can immediately cut it into cubes and place it with the cabbage.

While the zucchini and cabbage are stewing, you can do the carrots and onions. They also need to be finely chopped. Although, the onion can be cut into half rings. It’s just who you like. They are placed in a separate frying pan and fried with a small amount of vegetable oil.

When the zucchini and cabbage are almost ready, and this will happen about 10 minutes after the start of cooking, you need to add tomatoes or puree from them. After another five minutes, onions, carrots and garlic, previously chopped, are added to this frying pan. Sprinkle everything on top with salt and pepper to taste. After this, the pan is covered with a lid and the dish is simmered for about five minutes. Now it is completely ready, and it can be safely served to lovers of vegetable stew.

Zucchini and eggplant stew

This cooking option is quite colorful, because it combines two products that are similar in taste and composition.
The dish is prepared very quickly and will surely please all family members.

Ingredients:

One small zucchini;

Three small eggplants;

One carrot;

Four tomatoes;

Three onions;

Bell pepper;

Salt and pepper to taste.

How to cook zucchini and eggplant stew:

So, everything you need has been collected, you can start preparing the dish. First you need to wash and peel the eggplants and zucchini. Now you can cut them large pieces approximately the same size.

The bell pepper is cut into thin strips, and the carrots are grated. After this, the tomatoes are coarsely chopped and the onions into rings.

Now you can send the zucchini and eggplants to fry. Onions and carrots are added to them during the cooking process. Only after the zucchini and eggplants are half cooked are tomatoes and bell peppers added to them. After this, add salt, pepper and herbs to taste to the frying pan, then cover it with a lid and simmer until done.

The dish is served hot in deep plates. So simple, but very delicious recipe, will definitely please all your family and friends.

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 cook stews from seasonal vegetables, growing in garden 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 summer and autumn it is prepared in different families 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 obtained 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 cleared 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 - harmful substance, which imparts bitterness to vegetables. 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 observe correct sequence bookmarks of 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, you can make it dietary if you don’t 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 become covered golden brown crust, which allows them to maintain their shape while 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;
onion– 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 to be useful and has 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. Optimal size pieces - 1 cm.
Peel the potatoes and cut into cubes the same size as the zucchini.
Wash the eggplants to remove extra 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 into tomato puree garlic, 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 rest of the vegetables in the cauldron, pour everything over tomato sauce. 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 - one of 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 independent dish, since the stew with zucchini turns out to be quite satisfying.

Valuable sources of vitamins should be included in your daily diet. Vegetable stew based on zucchini will help diversify your usual menu and make it as healthy as possible. The dish is considered dietary and is perfectly absorbed by the body. Zucchini with vegetables is suitable for lovers of healthy, low-fat and light food.

How to cook zucchini stew

French appetizer made from any vegetables with the addition of meat, fish and spices. For us, this dish definitely includes zucchini. The stew can be made to suit every taste and preference. Diet option implies a combination of steamed vegetables, and hearty and fattier - adding minced pork or lamb. Zucchini tastes great with different vegetables– such as, for example, potatoes, pumpkin, broccoli, mushrooms, beans, eggplants. The advantage of vegetable zucchini stew is that it is quick to prepare and can be served hot or cold.

Before you make zucchini stew, you should prepare all the ingredients. Rinse each vegetable under running water. Zucchini must be peeled, and chicken or other meat must be removed from veins and chaff. To better peel the tomatoes, they should first be doused with boiling water. Each component of the future lunch must be cut into appropriate pieces. If the stew contains meat or chicken, then first you need to fry them, and then everything else on the list. Many women prepare a dish with cabbage and potatoes.

Zucchini stew in a slow cooker

Kitchen appliances makes life much easier modern woman, allows you to cook different dishes with minimal time investment. This vegetable stew recipe is ideal for a slow cooker. Dietary summer dish It’s quick and easy to prepare, and you can use any vegetables you like as ingredients, plus add rice. So, you will need:

medium-sized zucchini – 1 pc.;
tomatoes – 2 pcs.;
bell pepper – 2 pcs.;
carrots – 2 pcs.;
potatoes – 2-3 pcs.;
cabbage – 0.5 kg;
onions – 2 pcs.;
refined oil – 60 g;
tomato paste – 2 tablespoons;
salt, pepper, bay leaf.

The components of a stew can always be replaced or changed in proportions, but the cooking principle remains identical in each case. To make stew in a slow cooker, you need to follow a certain sequence:

Turn on the multicooker to the “Frying” mode, add vegetable oil inside, and throw in the peeled and diced onion. Sauté the first vegetable until golden brown.
Add the peeled and cut into half rings carrots to the onion, fry, then turn off the set mode.
Using the same mode, but separately, cook the cabbage until half cooked.
Cut the cooked peppers, zucchini, potatoes into squares, add to the onions, carrots and cabbage, sprinkle with spices. Then you should close the multicooker with a lid and leave it in the “Stew” mode for the entire half hour.
If you want to add chicken, fry it first, then add it to the rest of the ingredients.
Peel the tomatoes, mix with tomato paste, place in a container, simmer, but no more than seven minutes.
Stew lunch or dinner will taste better if served with sour cream.

Vegetable stew from zucchini in a frying pan

Ordinary affordable vegetables that grow in the garden of a domestic summer resident can turn into a delicious healthy dish which will decorate festive table. Thanks to its simple ingredients, a traditional stew can surprise even a gourmet. Vegetable stew with zucchini in a frying pan will definitely appeal to you and all family members. For the dish you need:

medium-sized zucchini – 4 pcs.;
eggplant – 3 pcs.;
tomatoes – 6 pcs.;
chicken – 1 piece;
bell pepper (small size) – 2 pcs.;
carrots – 2 pcs.;
onion (yellow) – 1 pc.;
garlic – 2 cloves;
olive oil – 60 g;
salt, pepper, bay leaf, nutmeg, sprig of thyme.

The recipe for vegetable stew with zucchini requires a deep frying pan or cauldron so that all the vegetables fit. Remember that the ingredients will shrink in size as you fry them, so don't be afraid that the container will initially be filled to the top. Work order:

Pour boiling water over the tomatoes (no need to boil them), remove the skin and cut the pulp into cubes. Remove seeds and peels from zucchini, eggplants, peppers, and onions. Cut the main ingredient into circles, the second into cubes, the third into strips, and the fourth into half rings.
Heat a frying pan, add oil, pour in all the prepared vegetables. Fry the ingredients over high heat with constant stirring, but no more than 7 minutes.
Fry the chicken separately, then mix with vegetables.
You can add a mixture of spices and peeled garlic. Cover the pan with a lid and simmer for low heat 45 minutes.
Just before serving, remove the garlic and thyme sprig from the dish.

Zucchini stew in the oven

If you don’t know how to make zucchini stew in the French style, then use the recipe below. Vegetables that will be cooked in the oven are guaranteed to surprise your guests and your family. Dietary, tasty and snack will become a favorite for everyone present at the table. Interesting dish called “Ratatouille” has long been loved by the French, so you should definitely try it. You will need the following ingredients:

zucchini (preferably young) – 2 pcs.;
eggplant – 1 pc.;
tomatoes – 4 pcs.;
garlic – 3-4 cloves;
green or yellow bell pepper – 1 pc.;
yellow onion – 1 pc.;
sunflower oil– 20-40 g;
fresh herbs;
salt, pepper, bay leaf.

Step by step vegetable stew with zucchini is made like this:

Peel and cut tomatoes, zucchini and eggplant into rings of the same size - half a centimeter each.
Grease a baking dish with oil and place colored rings vertically one at a time.
Pepper and sprinkle oil on top.
Prepare the sauce in a frying pan from bell pepper, onion and tomato. Before turning off, add garlic cloves, finely chopped herbs or sprigs.
Pour the sauce over the vegetables inside the baking container and place in the oven, which will be preheated to 180 degrees Celsius for an hour.

If you have young zucchini, you do not need to remove the seeds or remove the tough skin.
My variety of zucchini had soft skin, but the seeds were already a bit tough. Therefore, I removed the entire core.

Cut the zucchini into desired pieces. For me they are about 3 centimeters.

Peel the onion and chop as desired. These can be cubes (not small ones), half rings (if the onion is small) or a quarter of a ring.

In a heated frying pan with added oil, lightly fry the onion until transparent.
Add chopped zucchini to the onion and fry for another three minutes. The zucchini should not become “rosy”; a light golden color is enough.

Chop the tomatoes quite coarsely.
Add them to the pan with the onions and zucchini.

Add salt, pepper and mix everything carefully. Cover the pan with a lid and simmer the vegetables for 5 minutes.
During this time, chop the garlic. I added 4 cloves since we are garlic lovers.
Chop the greens. Add basil, parsley and garlic to the vegetables.

Mix everything carefully. Close the lid again and after one minute turn everything off.
Let the zucchini and tomato stew sit, covered, for a couple more minutes to allow the flavors to fully meld.
Bon appetit!

Typically, vegetable stew is made from everything. In this recipe, I tried to collect vegetables that optimally matched the taste, and to make the dish more satisfying, I added potatoes.

Zucchini stew with potatoes can be used both as a side dish and as an independent dish. It is low-calorie, does not contain animal products, and is perfect for vegetarians, children and those who fast.

So let's get started. Grate the carrots on a medium grater. Finely chop the onion.

Heat it in a frying pan olive oil and add onions. Fry it until transparent. It is worth mentioning that this dish can be prepared without frying; start immediately stewing the vegetables in water, adding water if necessary. In my opinion, a stew of zucchini and potatoes without frying turns out no worse.

Add carrots to the frying and cook for about 5-7 minutes, stirring over medium heat.

Meanwhile, peel and chop the potatoes in large pieces. Add to the pan.

Wash bell peppers and remove seeds. Cut in half and chop into thin strips.

Wash the zucchini and remove the skin. Cut into cubes and also add to the frying pan. We will fry this mixture for about 10-15 minutes, stirring occasionally. You can drizzle the vegetables with a little oil.

Meanwhile, cut the tomatoes into slices and finely chop the dill. Add them to the frying pan, also squeeze out the garlic, season with salt and black ground pepper. Stir, cover the vegetable stew in the pan with a lid and simmer for 20 minutes until the potatoes are ready.

Zucchini stew with potatoes is ready, you can serve it with bread or meat snacks.

Bon appetit!