Vegetable stew with zucchini is a juicy summer dish that everyone will love! For the housewife, this is a quick and easy-to-prepare side dish; for those who are losing weight, it is a dietary dinner. In addition, vegetable stew is a source of healthy vitamins. Well, don’t forget about the amazing taste of stewed vegetables! It’s not for nothing that the word “ragout” is translated from French as “attractiveness.”
Tasty, fast, simple - these are the main characteristics of vegetable stew with zucchini. The best recipes for this easy dish from the authors of the Quick Recipes website are at your service. Cook with pleasure!
Zucchini stew in the oven
Ingredients:
- Zucchini 700 g;
- Onions 75 g;
- Refined sunflower oil 3 tbsp. l.;
- Carrots 120 g;
- Fresh parsley 0.5 bunch;
- Tomatoes 120 g;
- Salt 1 tsp;
- Garlic 3 cloves.
Cooking method:
Rinse 700 g of zucchini, trim the ends. Cut into small pieces. If the zucchini is old, you must first peel it and remove the seeds. Place the zucchini in a heat-resistant form, season with 1 tsp salt. and place in an oven preheated to 200°C for 25 minutes.
During this time, the zucchini will bake well enough and lose moisture.
While the zucchini is cooking, peel 120 g of carrots, 3 cloves of garlic and 75 g of onion. Grate the carrots on a coarse grater, cut the onion into thin half rings, and finely chop the garlic. Fry everything together, stirring, for 3-4 minutes in vegetable oil (3 tablespoons).
Add 120 g tomatoes, peeled and cut into medium pieces. Cook, stirring, for 5–6 minutes. Add chopped parsley (0.5 bunch) and cook for another 1 minute.
Combine prepared zucchini and other vegetables. Mix. Place in the oven for another 15 minutes. The zucchini stew is ready in the oven.
Vegetable stew with zucchini and rice
Ingredients:
- rice – 180 g;
- zucchini – 1–2 pcs./800–850 g;
- tomatoes – 2 pcs./250 g;
- onions – 2 pcs./120 g;
- carrots – 1–2 pcs./100 g;
- garlic – 3 cloves;
- vegetable oil – 2–3 tbsp. l.;
- salt, spices (mixed peppers, dried basil) - to taste;
- water – 350–400 ml.
Cooking method:
Peel the zucchini and cut into small cubes. We clean and wash the onions, carrots and garlic, then cut the onions and carrots into small cubes, and the carrots into quarters.
Peel the tomatoes and cut into arbitrary slices. In addition to fresh tomatoes, you can also use tomatoes in their own juice from a jar (you just need to mash them with a fork).
Fry onion and garlic in oil (preferably olive oil). This will take 3-4 minutes. Then add carrots to the pan, stir, fry over medium heat for about 2 more minutes.
Now add the zucchini and mix the vegetables. Cover the pan with a lid and fry the vegetable stew over moderate heat for 8–10 minutes, stirring occasionally. As a rule, there is no need to add water or oil at this stage, because Zucchini provides enough liquid.
When the zucchini begins to soften, add the tomatoes, stir and simmer for 1-2 minutes. Add rice. Immediately mix everything with a spatula so that each grain is covered with vegetable juice and remaining oil. Pour water and place the frying pan over moderate heat. Add salt and spices to taste.
Cook, covered, at a low simmer for about 15 minutes. Serve the dish hot! Summer vegetable stew with zucchini and rice is ready! Bon appetit!
Option 1 Classic version of zucchini and potato stew with meat
In the classic version, sour cream or tomato paste is not added to the stew. The highlight of the dish is the delicate taste of vegetables combined with soft and juicy meat.
Ingredients:
- pork (neck, ham, shoulder) without bones – 200 g;
- zucchini – ½ kg;
- 2-3 potatoes;
- onion - 2 pcs;
- melted lard – 40 g;
- a bunch of dill;
- black pepper hammer. – 3 g;
- salt – 10 g or 1 teaspoon.
Step-by-step recipe for a classic stew of zucchini and potatoes with meat:
Step 1:
First, wash the meat, trim off excess fat, if any, and chop finely. The pieces should not be thicker than 2 cm.
Step 2:
Zucchini should be washed and peeled using a vegetable peeler or knife. Cut into squares, about 1 cm.
Step 3:
Now let's prepare the potatoes. Peel, wash and cut into squares.
Step 4:
Peel the onion, rinse with cold water and finely chop. The version of onions cut into half rings is not suitable for this recipe.
Step 5:
Dill must be thoroughly washed and chopped.
Step 6:
Place vegetables and meat in a saucepan or deep frying pan, then add salt and pepper.
Step 7:
Add melted lard, pour in a little water, simmer the meat with zucchini and potatoes
It is important that the fire is low. Approximate time – half an hour
Don't forget to cover the stewing container with a lid.
Vegetable stew with mushrooms and zucchini
Absolutely lean, vegetarian dish. The best recipe for those who count calories.
Ingredients:
- Zucchini 2 pcs. medium or 1 large;
- Champignons 200 g;
- Leek 100 g;
- Carrots 1 pc.;
- Tomatoes 2 pcs.;
- Garlic 1 tooth;
- Vegetable oil for frying 30 g;
- Salt, pepper, spices to taste.
Cooking method:
Three carrots and place with onions in a frying pan. We cut the zucchini into cubes and the mushrooms into slices. Pour in oil and a couple of tablespoons of water. It doesn’t cost much - the vegetables will release a lot of juice. Simmer covered until almost done. Grind the tomatoes into a paste or add the prepared one, add salt, pepper, add sugar (if necessary) and simmer until tender for another 10 minutes without a lid, so that the liquid evaporates faster. At the end we add a clove of garlic.
Vegetable stew with zucchini in a slow cooker
Ingredients:
- Zucchini - 3 pcs.;
- Potatoes - 3 pcs.;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Garlic - 2 cloves;
- Green pepper - 1/2 pcs.;
- Tomato - 1 pc.;
- Salt, pepper - to taste;
- Bay leaf - to taste;
- Fresh herbs - to taste;
- Tomato paste - 2 tsp;
- Water - 1 glass;
- Vegetable oil - 3 tbsp. l.
Cooking method:
Finely chop the onion. I had 3 small onions, which is about 150 grams. Finely chop the garlic.
Cut the carrots into half circles. It is worth noting that there are no special rules for cutting vegetables. Therefore, cut as you please: cubes, circles, stripes...
Place the chopped vegetables into the multicooker bowl. Cooking vegetable stew involves cutting the vegetables one at a time (the order is of little importance) and immediately throwing them into the bowl. This greatly simplifies the work and speeds up the cooking process!
Next, cut the potatoes into cubes. Chop the zucchini into small pieces. Cut the pepper into small pieces.
The more vegetables in a vegetable stew, the tastier the dish!
Transfer all the chopped vegetables to the slow cooker and continue simmering. Remove the peel from the tomato. To do this, make cuts and pour boiling water over it for a couple of minutes.
After this, cut the tomato into small pieces. Pour the tomato paste into a glass of hot water. Mix thoroughly until dissolved and homogeneous tomato juice is formed.
Pour the liquid into the slow cooker, salt the vegetable stew with zucchini to taste, add black peppercorns and bay leaves, as well as fresh herbs. Mix well and simmer until the vegetables are cooked and almost all the liquid has boiled away. In general, stewing vegetable stew takes no more than 40–50 minutes. It all depends on the features of your multicooker and the mode in which the dish is prepared.
After turning off, leave the prepared vegetable stew with zucchini in the slow cooker for 15–20 minutes. During this time, the dish, as they say, will reach readiness and be filled with flavors. Serve vegetable stew with bread, garnished with fresh herbs! Bon appetit!
Video recipe for stew of zucchini, carrots, tomatoes and peppers
This is a recipe for a “dietary” vegetable stew, which uses only the “right” vegetables with the so-called “negative calorie content”. It is very convenient for those people who monitor their weight and count their daily calorie intake. I recommend.
I'll finish with the hot dishes here. I tried to describe all possible ways of preparing vegetable stew: in the oven, slow cooker, frying pan and saucepan. And the ingredients themselves can be used in a variety of combinations.
If you want, add potatoes and meat to the eggplants, or remove cabbage or peppers from the recipe. This is absolutely not important. You can even use frozen vegetables from the store. The final type of stew depends only on your personal preferences.
Well, I just have to write one more recipe in case you want to stock up on vegetable stew with zucchini for the winter.
Vegetable stew with zucchini and potatoes
Ingredients:
- Two to three zucchini (or zucchini);
- One large carrot;
- Onion – 1 pc.;
- Tomato – 2 pcs.;
- Young potatoes – 3–4 pcs.;
- Greens (dill, parsley);
- Salt pepper;
- A little garlic;
- Favorite seasoning;
- Oil for frying vegetables.
Cooking method:
Wash young zucchini thoroughly and cut into cubes. Cut the potatoes into the same cubes. Chop the onion. Cut the carrots into cubes or grate them on a coarse grater.
It is advisable to cut vegetables beautifully; the appetizing appearance of the finished dish depends on this.
Remove the seeds from the tomatoes and cut them into cubes. Instead of tomatoes, you can use tomato paste. It needs to be diluted in a small amount of warm water.
Pour some oil into the multicooker bowl. Turn on the “Frying” mode. First of all, fry the carrots. Then add chopped onion to it. Pour in the potatoes, mix and turn off this mode.
Pour salt into half a glass of warm water, mix and pour into vegetables. Set the “Quenching” mode for 40 minutes.
10 minutes before the end of cooking, add tomatoes and garlic. If you use tomato paste, simply dilute it in a small amount of warm water and add to the vegetables. You can mix tomato with sour cream - it will be tastier, but higher in calories.
Add pepper and seasonings. After the beep, sprinkle with finely chopped herbs and leave in the turned off multicooker to “get the flavor.”
Tip: use cabbage, peas or eggplant (according to the season) as additional ingredients.
When serving, sprinkle with grated cheese if desired. Delicious both hot and cold.
Option 5 Spicy stew of zucchini and potatoes with meat
For lovers of spicy dishes, the stew can be varied by adding hot chili peppers. Hot pepper will add a spicy note to vegetable stew and complement the taste of meat.
Ingredients:
- pork meat – ½ kg;
- potatoes – 8-10 pcs;
- large zucchini;
- 3 Bulgarian pepper;
- hot pepper pod;
- 4 tomatoes;
- carrots – 2 pcs;
- repch. onions – 3 pcs;
- tooth. garlic – 5 pcs;
- volume. pasta – 90 gr;
- a bunch of parsley and dill;
- hammer. coriander and black pepper to taste;
- bay leaf – 2 pcs;
- rast. butter – 36 g;
- salt – ½ tsp.
How to cook - step by step recipe
Step 1:
Wash the meat, cut into small pieces.
Step 2:
Now pour oil into a frying container, add meat and fry until golden brown.
Step 3:
Peel the onions and cut them into small cubes.
Step 4:
We clean the carrots, eat them and cut them into flat pieces or thin circles.
Step 5:
Add the chopped vegetables to the meat, mix thoroughly and fry for a few more minutes. The main thing is that the vegetables become soft.
Step 6:
Now you need to cut the zucchini into small pieces. Young zucchini does not need to be peeled or seeds removed.
Step 7:
Now take a cauldron and put zucchini in it.
Step 8:
Peel the potatoes and cut them into the same pieces, add them to the cauldron.
Step 9:
Tomatoes need to be scalded with boiling water, peeled, finely chopped and added to the container with the rest of the vegetables. Mix everything.
Step 10:
Rinse bell peppers under water, remove seeds and chop.
Step 11:
Peel the garlic and chop finely.
Step 12:
My hot hot chili pepper. The seeds don't need to be removed; they also add a spicy kick. If you are afraid of overdoing it, add ½ pod to the stew. Peppers can be cut into rings or small squares.
Step 13:
Add garlic and peppers to the meat in the pan, mix and fry for about 30 seconds. Now crush the tomato paste, mix again and cover with a lid. Now everything needs to simmer for another 30 seconds.
Step 14:
So, it's time to combine all the ingredients. Pour the contents of the frying pan into the cauldron, mix again, add salt, pepper, bay leaf, coriander and 400 grams of water. Increase the heat, cover the container with a lid and simmer until it boils.
Step 15:
As soon as the sauce in the stew boils, reduce the heat and simmer for another 35-40 minutes.
Step 16:
While our dish is stewing, finely chop the greens. After 40 minutes, add the greens and simmer for another 2 minutes. Now you can turn off the heat and let the stew brew.
This cooking method will make the usual stew with meat and vegetables moderately spicy, the greens will add a pleasant aroma, and the meat will be tender and juicy.
