How to make vegetable stew with zucchini. Classic zucchini stew recipe

The birthplace of the word "stew" is France, it was in this country that appetizing snack, which was usually served at the very beginning of the feast. As a rule, this dish was prepared from vegetables, but fish, meat or mushrooms were often added to it, which made the stew more satisfying and tasty. In addition to the main products, spices, sauces and spices were used in the preparation of snacks, the addition of herbs was quite relevant. Often, zucchini became the main ingredient in stews - fortified vegetables not only taste good, but also have a great effect on human health.

Zucchini stew does not have to contain only one vegetable at all, other ingredients are added to it, for example, potatoes, eggplant, meat (pork, beef, veal, lamb, chicken), minced meat, beans, mushrooms, etc. Apart from excellent taste stew has another important plus - it cooks quickly, so it is used by the hostess as a lifesaver when you need to quickly feed your family or treat guests. Ragout can be served hot or cold.

Zucchini ragout - food preparation

Before you start cooking zucchini stew, all products should be thoroughly washed with running water. cold water. Peel the zucchini and seeds, remove spitting and veins from the meat, remove the skin from the vegetables (in the case of tomatoes, the fruits can be scalded with boiling water to make it easier to remove the skin). All the ingredients of the stew are cut into small pieces. It is better to start cooking the dish with roasting meat (if it is part of the recipe).

Zucchini Ragout - the best recipes

Recipe 1: Zucchini Stew with Meat and Potatoes

Meat, potatoes and zucchini are a great combination; men eat stews made from such ingredients with pleasure, because it is hearty and tasty.

Ingredients:

• 300 grams of meat (veal or pork);
• 1 potato;
• 1 small zucchini;
• 1 carrot;
• 2 onions;
• 2 tomatoes;
• 2 tablespoons of vegetable oil;
• a few cloves of fresh garlic;
• black ground pepper;
• greenery;
• salt.

The addition of cauliflower and (or) sweet pepper will be relevant.

Cooking method

We cut the meat into small pieces, put them in a frying pan, previously poured with vegetable oil. The roasting process lasts 10 minutes. We start working with vegetables (except for onions and tomatoes) - we clean them, cut them into sticks or cubes, add to the meat and fry. We put the onion in the pan penultimate (15 minutes after the start heat treatment), it is better to cut it into rings or half rings. Lastly, we send the tomatoes and chopped garlic to the pan. Salt the stew, pepper it, add the sauce and mix thoroughly. After the dish is ready (40 minutes), turn off the fire, cover the stew with a lid and let it brew for 5-10 minutes. Zucchini stew is served on the table in a large dish, decorated with finely chopped greens. You can season with sour cream with garlic.

Recipe 2: Zucchini Ragout with Chicken and Sour Cream

Chicken stew (especially when we are talking about the breast) close to diet cooking, so it is perfect for women who follow their own figure and children.

Ingredients:

• 1 zucchini (1/2 kilogram);
• ½ kilogram chicken breast;
• 2-3 sweet peppers;
• 2 tomatoes;
• 1 onion;
• 1 carrot;
• 150 grams of sour cream;
• ground black pepper;
• salt.

Cooking method

Cut the zucchini into cubes, send to the pan, fry until half cooked. Cut the chicken into small pieces and fry separately in vegetable oil. Grate the carrots coarse grater, cut the onion into half rings, sauté. Cut the tomatoes and peppers and fry a little. All ingredients squash stew put in a deep frying pan, add black ground pepper and salt. Cook for 10-15 minutes over low heat, then set aside and let stand covered (10 minutes). The dish is served with sour cream.

Recipe 3: Zucchini Vegetable Stew

A healthy vitaminized dish that will appeal to children and adults.

Ingredients:

• ½ head of cabbage;
• 1 zucchini;
• 1 carrot;
• 1 onion;
• ½ kilogram of tomatoes;
• 3 tablespoons of olive oil;
• 3 cloves of garlic;
• salt;
• dill.

Vegetable ingredients can be changed, for example, add eggplant, Bell pepper etc.

Cooking method

Shred the cabbage and fry a little, cut the zucchini into cubes, add to the pan with cabbage, simmer. Grate the carrots, finely chop the onion and sauté separately. 10 minutes before readiness for vegetables (zucchini and cabbage), add peeled and finely chopped tomatoes, 5 minutes before sautéed onions and carrots, garlic, ground pepper, salt. After the stew is ready, let it brew under the lid.
Vegetable stew served on the table with sour cream and herbs.

Recipe 4: Zucchini stew with mushrooms

Mushrooms are wonderfully combined with zucchini, so the stew from these ingredients is incredibly tasty.

Ingredients:

• 2 zucchini;
• 300 grams of mushrooms;
• 1 onion;
• 1 tomato;
• ½ jar of olives;
• 50 milliliters of vegetable oil;
• ground black pepper;
• salt;
• greenery.

Cooking method

Rinse the mushrooms thoroughly, scald, change the water several times and boil. Fry mushrooms in a frying pan in vegetable oil. Cut zucchini, onions and tomatoes, fry separately from mushrooms in vegetable oil in a pan. In the last minutes of frying, add chopped olives to the vegetables. Add mushrooms, salt and pepper, simmer until tender. Sprinkle the finished dish with herbs.

For stews, it is best to take young zucchini, you do not need to remove the skin from them, remove the seeds and pulp.
The composition of the stew can change, if one ingredient is missing, it can be replaced with another without compromising the taste.
The ideal option is when the products for the stew are taken in approximately equal proportions.
You can add to the squash stew sesame seeds, the dish will acquire notes of Korean cuisine.
You can cook stew not only on gas stove but also in the oven microwave oven, clay pots or multicooker.

Good luck everyone and sunny day! Which one of you loves vegetables? I think that most will answer this question in the affirmative, and indeed we all eat them every day. They are especially popular in the form of side dishes, for example, mashed potatoes. What do you usually cook? Today I offer your attention awesome dishes from vegetables in the form assorted vegetables, nothing more than a vegetable stew.

Interesting! IN different countries it is called in different ways, only one thing unites them all and important rule, vegetables are stewed in own juice or in a specially prepared sauce, sour cream. Spanish stew it is nothing more than a pisto, 🙂, in France it was given such a name - ratatouille, in Italy it is called caponata, in Georgia - in general, the amusing name ajapsandali with hot pepper Chile.

Do you know why this dish is so popular in our Russian families and not only. The thing is that in order to cook it, you don’t need to invent and do something like that, but just take a kitchen knife to crumble all the ingredients and put it on the fire to stew. A very simple, and everyone's favorite option for preparing a side dish for the second, which has unusual chips and secrets. 🙂

feed like this healthy treat you can the whole family, even children and a child after a year.

Many people cook vegetable stew because they take it to diet meals use it for weight loss.

This option is one of the simplest, best and at the same time the most delicious and proven. There is some little zest in it that makes this dish delicious in taste. And this substance, oddly enough, sour cream, without it it turns out not so fragrant.

Another secret of delicious stewed vegetables is what you cook in, it is best to take a cauldron or a slow cooker for this purpose. So the vegetables are better fed and will give you their taste of warmth and summer. You can use, in principle, an ordinary pot or pan, take what you have at hand, experiment.

We will need:

• Potatoes - 6 pcs.
• White cabbage - 1 head
• Onion - 1 pc.
• Carrot - 1 pc.
• Zucchini - 1 pc.
• Sweet pepper - 1 pc.
• Frozen green peas - 250 g
• Tomato paste - 3 tbsp.
• Sour cream of any fat content - 3 tbsp.
• Salt, pepper, garlic - to taste

Cooking method:

1. The very first step is cutting vegetables. You can choose your favorite kitchen knife for this, and quickly chop them into cubes or strips. You decide, I usually chop potatoes into cubes, carrots into thin bars, onions into rings. After adding vegetable oil and water to the cauldron, fry all these ingredients for about 10-15 minutes.

2. Next, add peas, you can take it frozen, you can canned. If you do not like legumes, then you can not add to this dish at all. Cut the zucchini finely, as shown in the photo, chop the cabbage thinly, bell pepper cut into bars. Pour some water again so that nothing burns and simmer under a closed lid for another 10 minutes, stirring occasionally. If you like vegetable stew liquid, then pour more water. But in my opinion, this is already a vegetable soup. 🙂

Important! Instead of peas, you can use any vegetable mixture, such as Mexican)

3. Perhaps after the time the vegetables will not be ready yet, then simmer until they become soft. After that, enter tomato paste, sour cream, finely chopped garlic, salt and pepper to taste.

4. Stir. Literally 2-3 minutes and turn off the stove. Miracle yummy is ready! Garnish with herbs such as parsley or dill. The dish should stand for some time and soak, then it will be even tastier and more aromatic.

Important! The dish is cooked over low heat.

Vegetable stew of eggplant, zucchini, peppers, tomatoes and carrots

Of course, such a miracle winter season difficult to cook, but in the summer, zucchini and eggplant are always in our diet. Therefore, try to cook according to this option and please your household. So, how to cook correctly and step by step?

We will need:

Cooking method:

1. It is best that eggplants and zucchini are young. Because in not young fruits, it will take a long time to remove the peel. Cut into cubes as shown.

Important! Has this happened to you, vegetable stew is bitter, how can I fix it? It's all about the eggplants, before you boil or fry them, salt and leave to soak for 20-30 minutes, the salt should kill all this bitterness. In general, I even like bitterness very much.

Oh, don't forget to wash them after the time is up. running water.

2. Now bell pepper, it is best to take yellow or red, they give bright colors in ready dish. Remove the seeds by carefully removing the core and wash. kitchen knife cut into small squares.

3. Try to take ripe tomatoes, but not too soft, otherwise it will be difficult to cut them. The knife must be well sharpened. Cut into pieces, it is best to make them small.

Important! So that there are no tomato skins in the finished stew, as they become rough and will be difficult to eat. It's best to remove them. How to peel tomatoes quickly and easily? Place the tomatoes in a bowl and cover with boiling water for 10 minutes. Remove and immediately plunge into ice water. Voila, try it, the skin itself just peels off the pulp of tomatoes.

4. Onion cut into half-rings, place it in a pan with vegetable oil, fry until almost cooked, stirring. Add finely chopped garlic, stir. Now the next action is bell pepper, add it there too.

Important! To achieve a unique taste, add a couple more tablespoons of tomato paste to this dish. Well, it turns out very tasty with it.

6. Add a little water to the pan and simmer all the ingredients until tender. Don't forget to stir. Salt and pepper. Bon appetit!

Serve as a second dish for a side dish, for example, with these meatballs.

Vegetable stew of zucchini and tomatoes

This is probably the most simple and popular view when it's summer outside the window and so you want something stewed and tasty. How to cook so that everything is just "fingers eaten" 🙂 A budget option, so to speak, economy, because the ingredients here are at a minimum. It can be attributed to lean diet types.

How do you serve the stew, cold or hot? I like it mostly hot, eat cold if there is warm potato casserole with meat. Because then, the vegetable stew will act as a salad for me. And you?

We will need:

• Zucchini - 1 pc.
• Tomatoes - 3-4 pcs.
• Onion - 1-2 pcs.
• Garlic - 2 cloves
• Parsley - 2 tbsp.
• Basil - 1 tbsp
• Vegetable oil- 2-3 tablespoons
• Salt - to taste
• Black pepper - to taste

Cooking method:

1. Cut young zucchini into cubes. Of course, first, you will need to remove the core and seeds inside the fruit. If the skin is thick, remove it too. special knife or vegetable peeler.

2. Remove the skin from the tomato, to do this, pour boiling water over them in a bowl, then change the hot water to cold. Everything can be easily removed from the temperature difference.

3. We will fry the stew in a pan. To do this, first of all, send chopped zucchini into it, and chopped onions in rings or cubes. Add vegetable oil, mix well and simmer until the zucchini is soft. After you bring in the tomatoes, they will need to be cut into medium sizes, approximately as shown in this photo.

4. Stew the vegetables until tender over low heat with the lid closed. At the end, add garlic and herbs passed through the press. It could be parsley or basil. In general, I love dill the most. What do you usually put in?

5. Salt and pepper to your taste. Ah, what color beauty. And vusnotischschschschcha! Just drooling! Happy 😆)

The technology of cooking vegetable stew with potatoes and zucchini

Such a dish can be prepared in fasting, vegetarians simply adore it and gobble it up on both cheeks. My favorite boys also eat without stopping. So I suggest you give it a try!

We will need:

• Zucchini - 0.5 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Sunflower oil - 2 tbsp. l.
• Pepper mix - to taste
• Salt - to taste
• Bay leaf - 1 pc.
• Dried herbs - 2 tsp

Cooking method:

1. Wash all vegetables well under running water. Then cut them arbitrarily the way you want. Or, tomatoes, zucchini, onions and potatoes into cubes, carrots into sticks, or grate on a coarse grater. In a cauldron, saucepan or in a deep frying pan, start simmering in stages, the first is onion with vegetable oil until golden color, the second - add grated carrots to the onion, and fry for 2-3 minutes, then the third step - zucchini and potatoes, pour a little water and simmer for 15-20 minutes. At the end, put the tomatoes, pepper and salt, mix.

2. Cook for another 3-4 minutes, sprinkle with a mixture of peppers or suneli hops, add Bay leaf hic if desired, cover with a lid and let stand.

3. Divide the stew stew in a saucepan into plates and call everyone to the table. Hearty, nutritious and looks so magical that it is impossible to take your eyes off.

Vegetable stew with potatoes and cabbage, video

Well, now let's look at how to cook the most primitive and normal version with cabbage. I suggest you watch it in this YouTube video:

Vegetable ragout with meat, potatoes and cabbage

This year I cooked this dish with meat for the first time, as always it had to be done separately in the form of something else, for example meat cuts. You can take any meat for this option, even beef, even pork, you can even elk.

We will need:

• pork or beef - 600 g
• potatoes -3-4 pcs.
• onion - 2 pcs.
• zucchini - 1 sh.
• tomatoes - 2-3 pcs.
• salt and pepper to taste

For a change, you can make your own adjustments, for example, put cauliflower.

Cooking method:

1. So, let's figure out what to put for what, I think that everyone understands that meat should be cooked on fire the most. So start cooking this dish with it. Cut it into pieces or pass through a meat grinder, fry with onion in a deep frying pan, almost until done, add the onion not immediately, but at the end, when the meat is almost ready. After chopped finely zucchini. Fry 10-15 minutes

Important! Fry in vegetable refined vegetable oil.

2. Chop all other ingredients into cubes, this applies to potatoes and tomatoes. Stir and fry until tender, moisture should appear from the tomato, so look if the tomatoes are not juicy, then add a little water to the pan. Simmer until fully prepared until all vegetables are soft and fragrant. Salt, pepper, you can add your favorite seasonings.

Important! Stew under a closed lid so that the vegetables give off their flavors better.

3. Put in portions on plates. Garnish with leaves of any fresh herb. Serve with sour cream and in a good mood. Delicious discoveries!

Vegetable ragout with chicken and potatoes

Perhaps this option will be a godsend for you, if you make it without potatoes, it will be very low in calories.

We will need:

• chicken fillet - 500 g
• potatoes -5-6 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• canned peas - 1 can
• tomatoes - 2 pcs.
• vegetable oil
• salt and pepper to taste
• greenery

Cooking method:

1. Cut fresh new potatoes into small pieces. Cut the carrots into bars with a special knife. Boil the potatoes in a saucepan, the water can be slightly salted.

Important! Once the potatoes are ready, drain all the water. What needs to be done so that vegetable stew does not turn into porridge? Just in time to see that the potatoes are cooked and immediately drain the water. The readiness of potatoes can be determined by stabbing them with a knife during cooking. If the knife easily pierces the potatoes, then everything is ready.

2. Chop the onion with a knife into half rings. chicken meat or chicken fillet cut into cubes. Salt and pepper.

3. Fry the pieces chicken meat in a pan with vegetable oil. Be guided that in about 20-30 minutes the meat will be ready. Add chopped tomatoes to it.

5. When serving, open the jar canned peas. Put on a plate and stir. Vegetable stew, its preparation will give you unusual taste summer, as well as a good hearty dinner. Bon appetit! To make it look even more appetizing, sprinkle with herbs. And it feels like you can cook no worse than a chef in a restaurant, doesn't it.

Vegetable stew with mushrooms, zucchini and potatoes

We will need:

• eggplant - 1 pc.
• Bulgarian pepper - 1 pc.
• potatoes - 2-3 pcs. optional
• onion - 1 pc.
• garlic - 2 cloves
• vegetable oil- 2-3 tbsp
• pepper and salt to taste

Cooking method:

1. Cut the eggplant into cubes. The skin does not need to be removed. If you do not like bitterness, then fill them with water and add salt, let them stand for 15 minutes, then pour out the water. The bitterness must go.

2. Peeled potatoes, bell peppers, onions, also cut into cubes. Put all chopped ingredients in a cauldron or pan, and fry with vegetable oil.

Important! Don't forget to stir the vegetables so nothing burns.

2. After you see that the eggplants have become soft and the potatoes are almost ready, add the mushrooms. You can use any mushrooms, if you fry, stew from pickled mushrooms, then, in principle, you will have to stew much less in time, about another 5 minutes. If the mushrooms are fresh, then simmer for 15-20 minutes so that they are well fried.

Important! Potatoes in this dish can not be added, made without potatoes. It will turn out very tasty too!

3. Salt and pepper, if desired, with freshly ground black or red pepper. At the end of the stew, add finely chopped garlic. Stir and let the dish brew.

4. This mushroom gourmet is truly a divine miracle, it looks just fantastically beautiful. Garnish with parsley or basil.

Vegetable stew with zucchini and potatoes in a slow cooker

Well, how to cook the fruits of summer without a miracle helper, of course, you can’t do without it. This version uses unusual spices, you can use your favorites. In a slow cooker, you can cook, stew according to any option presented in this article. So choose at your discretion and create the most delicious masterpieces.

most popular and easy option stewed vegetables for which,

We will need:

• potatoes - 4-5 pcs.
• zucchini - 1 pc.
• onion - 1 pc.
• white cabbage - 200 g
• carrots - 1 pc.
• bay leaf - 1 pc.
• paprika - 0.5 tsp
• seasoning for vegetables - 1 tsp
• curry - 0.5 tsp
• dried and fresh garlic - 1 clove
• vegetable oil
• water - 0.5 tbsp.

Cooking method:

1. Chop the zucchini and cabbage, like in the picture.

2. Cut the potatoes and onions into cubes too.

3. Put chopped potatoes and onions into the multicooker bowl, add vegetable oil. Turn on the "Frying" mode without a lid and fry for 10-15 minutes. Then add zucchini and cabbage to them. Grate the carrots on a coarse grater and put there too. Salt, pepper, sprinkle fragrant seasonings. Stir the dish and simmer for 20 minutes.

The next step, select the "Extinguishing" mode, pour water into the products, mix, close the lid and wait 15 minutes.

Then open the multi-miracle and throw a leaf of lavrushka. Let all the ingredients still stand and simmer.

Important! If you put laurel at the very beginning of cooking, it will give bitterness in the dish. Put it always and everywhere at the end.

4. When serving, garnish with dill, sprinkle with grated garlic for better flavor of the dish.

Vegetable stew in pots in the oven

As you know, in pots it always turns out richer and more fragrant. So why not cook vegetable stew in them. Do you cook in this dish?

Interesting! It turns out that if you cook this dish without zucchini and without potatoes, then you will get Armenian dish called Ailazan. It is also prepared without meat, but with great love and care for loved ones, such a vegetable creation.

We will need:

• Eggplant - 2 pcs.
• Zucchini - 1 pc.
• Carrot - 1 pc.
• Bulgarian pepper - 2 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Onion - 1 pc.
• Vegetable broth - 0.5 tbsp. or water
• Olive oil - 2 tbsp
• Greens - to taste
• Salt and pepper - to taste

Cooking method:

1. Onion, zucchini and eggplant cut into cubes, or as small as possible.

2. The second stage - cut the tomatoes thinly into semicircles, carrots and red peppers into strips.

Important! Remove the skin from the tomato so that it does not interfere with eating.

3. Diced potatoes, pour vegetable or olive oil into a pan and place potatoes, eggplants, zucchini, onions, salt and pepper. Roast for about 15 minutes. Next, they need to be placed from the pan into pots. Now fry the tomatoes and bell peppers separately in another pan with oil (salt, pepper), for a short 5 minutes, and then send them to the pots.

4. Now fill the pots with water or any broth, you can vegetable or meat. Stew vegetables baked in the oven for 15 minutes at a temperature of 200 degrees.

Cunning! The broth can be frozen separately, in such lumps, and then, if possible, add it to any dishes.

Decorate the finished dish with herbs. It tasted like kindergarten or such a sensation that I ate such a stew in my school years. Bon appetit, friends!

Friends, have you tried this dish with frozen vegetables? Write your comments about this. I only made preparations of stew for the winter in jars under the lids.

Hi all!

Whoever the zucchini ripens, raise our hands up and run to work. Today we will talk about a wonderful ingredient like zucchini. We will cook an amazing stew from it. Be sure to use different varieties vegetables. Which also ask for the table. You have to dispose of them somewhere. I assure you there is an option.

Just recently, we have prepared with you amazing blanks for soups and We will now consider not only winter options stew, but also for every day. It happens that you pick one zucchini, and there are already thoughts in your head about what to cook delicious for the family. And for our men there will be a special surprise. For more satiety, we will add chicken meat to one of the recipes. For more rich taste We use several other types of products. Such as eggplant, tomatoes, cabbage, etc.

Zucchini stew is a fairly simple dish. Which is prepared in one breath. The main thing is to follow all the recommendations. As a result, you will get delicious and quick lunch maybe even dinner. To make it more appetizing, you can add meat, mushrooms, legumes to the composition.

Not less than important point is the preparation of vegetables. In no case do we use products with rot. And if the ingredient turned out to be overripe, for example, zucchini, we first remove the skin from it. It seems such trifles, but I assure you that they will affect the taste and very noticeably.

How to cook zucchini stew according to the recipe you lick your fingers

Cooking zucchini stew is very easy. Most importantly, this dish can be called dietary. Since it contains a minimum amount of vegetable oil. But we use fresh vegetables to the maximum.

To prepare such a dish, it is advisable to use vegetables from your own garden. Or buy them at the grandmother's market. Unfortunately to get this excellent result with imported ingredients will not succeed.

We will need:

• Zucchini - 2 pcs. (medium size)
• Carrot - 1 pc.
• Tomato - 1 pc.
• Sweet red pepper - 1 pc.
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Water - 2 glasses
• Salt, pepper to taste
• Vegetable oil for frying - 20-40 ml.

Cooking:

1. First you need to do the preparation of vegetables. Let's start with potatoes, we peel them. Wash and cut into medium sized cubes. Then we collect water in a deep bowl and lay the potato slices. In this way we will remove the remaining starch.

2. We wash the zucchini, remove places with rot. On both sides we cut off the stalks, cut into two equal parts in length. Then we divide each of them in half and into cubes.

If the zucchini fruit is already overripe, we clean it from the skin and seeds.

3. Wash the tomatoes under cold running water. Cut off the stem, cut arbitrarily, but not large.

4. We wash the sweet pepper, clean it from seeds and core. Then shake off any remaining seeds. Slicing in this case similar to tomatoes.

5. We clean the onion from the husk. We chop finely enough. So that during cutting the onion does not make you cry. After cleaning, place it in cold water. And keep it there for 10-20 minutes. And you can safely start cutting.

6. We clean the carrots from the skin. We wipe through a grater, you can skip through the combine. But I think that you should not bother because of one vegetable.

7. Let's start cooking the stew. Pour vegetable oil into a fairly deep frying pan. Next add the chopped onion. Fry it for 5 minutes, then add the grated carrots and continue to fry.

As a result, we should get a ready passerovka.

Don't forget to stir occasionally to prevent burning. It is advisable to cook it on medium or low heat.

8. As soon as the roasting has reached readiness, you can safely lay the rest of the ingredients. We will do this in several passes. We put potatoes, followed by zucchini, tomatoes and bell peppers. Mix everything gently, season with salt to taste. Adding required amount water. Cover with a lid and simmer until done.

To determine the readiness of the stew, try the potatoes. If it does not crunch on your teeth, then all the ingredients are ready.

You can serve stew with zucchini for lunch and dinner. In addition to this vitamin dish, can be prepared light salad from fresh vegetables.

Cooking a delicious stew of zucchini with potatoes and cabbage

A rather simple combination of two ingredients: cabbage and potatoes. But how cool they are combined together in one dish. This is what makes our stew not only satisfying, but also very healthy.

For more piquant taste we will add a few more varieties of vegetables to the composition. Garlic, for example, will add additional flavor and spiciness. Tomatoes will saturate the dish with wonderful juice, and carrots - you already know that this is the most vitamin product.

We will need:

• Zucchini - 2 pcs. (small sizes)
• Potatoes - 5 pcs.
• Cabbage - 1/2 head
• Onion - 1 pc.
• Carrots - 2 pcs.
• Garlic - 4 cloves
• Tomato - 1 pc.
• Salt, black pepper - to taste
• Sunflower oil - 50 ml.
• Water - 1 glass

Cooking:

Once again, cooking a dish, we start with vegetables. It simply cannot be otherwise. When it comes to squash stew.

1. Initially, let's prepare the browning. To do this, we clean the carrots from the skin, be sure to rinse. Cut lengthwise into two equal parts. Each cut into half rings, thickness up to 5 mm.

We clean the onion from the husk. We cut arbitrarily, but not large slices. Try to be smaller, because. not everyone eats onions. But he must be present in this dish.

Peel the garlic, cut into thin slices. See the number of teeth may vary. Depending on your taste preferences.

Now add vegetable oil to the frying pan. We put all our chopped vegetables in it and proceed to frying.

While the vegetables are fried, you can start cutting the rest of the products.

2. In this dish, at least important component is the potato, and that is what we will deal with now. We clean the fruits from the peel, wash. Then cut into slices large sizes as shown in the photo below.

Add to the pan with the rest of the vegetables and continue the frying process. Be sure to mix the whole mass.

3. Cut the zucchini into small slices. Please note that if the fruits are not quite young, then it will be necessary to peel the skin and remove the seeds.

Add the zucchini to the pan and continue to fry all the ingredients over medium heat for 3 minutes. Periodically stirring the mass. Then pour a glass of water, cover with a lid and continue the stewing process.

4. Let's prepare the cabbage. We take a head of cabbage, we clean it from the top leaves. Divide into two equal parts, remove the stalk from one. The second can be covered and put in the refrigerator, we do not need it.

We will cut the white fork into thin straws. Then pour it into a deep bowl. Salt lightly and stir. The stirring process should be accompanied by rubbing. That is, mix and slightly wrinkle in your hands until juice appears.

As soon as the juice appears, you can safely add cabbage to the pan with the rest of the products.

5. Wash and peel the tomatoes. Just dip them in boiling water for 10 minutes. Then take out and fill with cold water. Now you can remove the film and start cutting. We will cut similarly to zucchini, in small slices.

Add tomato to the pan. Mix all vegetables thoroughly. Season with salt and pepper to taste. Cover with a lid and continue the stewing process.

On average, the preparation of such a dish takes from 50-55 minutes. Again, it all depends on the products, on their quality and freshness.

Serve the zucchini stew preferably hot. Despite this, my son eats it on both cheeks and in a cooled state. I do not see anything wrong with this, since it contains a minimum amount of fat.

Vegetable stew with eggplant in a slow cooker

Once again, our assistant came to our aid. I'm talking about my favorite multicooker. Do you have such a girlfriend in the kitchen? No, be sure to get it, with it cooking turns into a fairy tale. If yes, then let's get down to business.

Today we will prepare an amazing stew with the addition of eggplant. In my opinion, the combination is just wonderful zucchini and eggplant. Apart from this dish, these vegetables look great on the grill. Definitely give it a try, I love it....

We will need:

• Zucchini - 1 pc.
• Bulgarian pepper - 1 pc.
• Eggplant - 1 pc.
• Carrot - 1 pc.
• Tomatoes - 1 pc.
• Onion - 1 pc.
• Greens, cilantro - 1 bunch.

Cooking:

1. First of all, let's prepare vegetables. Eggplant and zucchini will be cut into cubes. The rest of the products in small slices. I think you should not go into details that some part needs to be cleaned from the husk and skin.

The only thing you want to pay attention to is the eggplant. After cutting, it is desirable to keep it in cold salted water for 20 minutes. So we get rid of excess bitterness.

2. You probably noticed that we do not use vegetable oil in the preparation of this type of stew. What makes it many times more useful and less high-calorie.

So let's prepare our multicooker. Vegetables will be laid at once, but not in a bunch, but in layers. Next, I will list the ingredients, what will go where. I will start from the very bottom: onions, carrots, eggplant, zucchini, sweet peppers, tomatoes.

If you are not a precursor of useful diet food but you just want to eat delicious food. Onions and carrots can be fried initially, and after that add the rest of the products.

Now that all the ingredients have been added, you can start cooking. Close the cover of the electrical equipment. Now our task is to set the desired mode. In this case, it is “rice, cereals” cooking time 35 minutes. On most types of multicookers, this mode is usually written as “pilaf”. So you can use it, the main thing is to set the time correctly.

At this time, you can start preparing the greens. We take a bunch of cilantro, wash it under running water.

For better disinfection, greens are kept in a solution of vinegar with water. Within 10-15 minutes, this is the minimum time.

Chop the cilantro finely enough. Now that the time has come for the multicooker, open the lid. We add a cut bunch to it, close it and set the “heating” mode, the cooking time is 10 minutes.

You probably noticed that in this recipe salt is not used. This is of course optional, you can add salt and black pepper to taste.

After the time has passed, taste your dish. When all the ingredients have reached readiness, then you can put them on plates and serve. Bon appetit!

A savory version of pepper, carrot and tomato stew

It's great when you can easily combine several ingredients in one dish. I'm talking about our next recipe, in which we will use the most healthy vegetables. Which in the autumn period of time can be found in any garden. So let's harvest and get to work...

We will need:

• Zucchini - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 1 clove
• Bulgarian pepper - 1/2 part
• Potatoes - 2 pcs.
• Tomato - 1 pc.
• Greens - to taste
• Salt and ground black pepper - to taste
• Odorless vegetable oil - 50-60 gr.

Cooking:

1. Let's start cutting vegetables. We clean the onion from the husk. Chop into small cubes.

2. Peel the carrots. Rub through a grater or cut into circles.

Pour a small amount of vegetable oil into the pan. Next, put the carrots and onions, fry over medium heat.

3. While the sauteing is being prepared, let's prepare the rest of the vegetables. We wash the bell pepper, remove the seeds and the stalk. We divide it into two equal parts, put one aside, it will not be useful to us. The second part of the mode is into small slices.

We pour chopped pepper into the pan with the rest of the vegetables and continue the frying process. See that the fire is not too strong. In which case, turn it down to medium.

4. We wash the zucchini, clean it from the skin and seeds. In this case, our fruit is overripe, so it undergoes double cleaning. Divide into two parts, each cut into half rings with a thickness of at least 7 mm.

falling asleep chopped zucchini into the pan and continue to fry the vegetables.

5. Next Ingredient it's a potato. We peel it off. Cut into small cubes or slices, but not large. We wash from the remnants of starch under running water. Then add to the rest of the ingredients on the fire.

6. Let's start cutting the last vegetable. We wash the tomatoes, clean them from rot, if any. Cut into small cubes similar to potatoes. And we fall asleep in the pan.

Season the stew with salt and pepper to taste. Can add hot pepper, for lovers of spicy. 5 minutes before cooking, add the garlic. Having passed it through the press in advance.

Simmer vegetable mixture until tender. If the food has started to burn, but has not quite reached readiness yet, you can add a small amount hot water. Cover with a lid and continue the stewing process.

We put the finished stew in a dish and serve it to the table. It turns out very fragrant and very tasty.

A quick recipe for zucchini stew with potatoes and chicken meat

Consider another option that is great for all family members. If in the previous versions we cooked stew without meat. In this case, we will use chicken in the composition. Such a dish will not only allow you to get enough, but will delight you with a wonderful taste.

At minimum quantity ingredients, we will achieve an awesome result.

We will need:

• Chicken meat - 300 gr.
• Zucchini - 1 pc.
• Potatoes - 3 pcs.
• Onion - 1 head
• Carrot - 1 pc.
• Vegetable oil - 50 ml.
• Salt, pepper - to taste
• Tomato paste - 2 tablespoons

Cooking:

1. We clean the onion from the husk, chop it into a small cube. We clean the carrots from the skin, three on a grater. Pour vegetable oil into a frying pan and fry chopped vegetables on it.

2. Wash the chicken meat, cut into medium-sized pieces. Put in a pan with vegetables. Mix everything thoroughly, add a little salt. Cover with a lid and simmer under a closed lid.

Now you can start cutting the next vegetable. We wash the zucchini, remove the seeds if any. Shred in the form of a small cube. Add to the skillet with the rest of the ingredients.

After 2-3 minutes, add tomato paste to the pan. Mix again and continue to simmer.

3. Peel the potatoes, cut them similarly to zucchini. Medium sized cubes. We place chopped vegetable into the frying pan. Salt and pepper to taste. Cover with a lid and continue to simmer until done.

On average, the extinguishing time takes up to 40 minutes. Maybe more, it all depends on the products you use in the dish.

Ready stew can be served at the table. To give it a stunning fresh fragrance, sprinkle with chopped herbs on top. This dish is best served hot.

Video on how to cook vegetable stew for the winter

Do you know that zucchini is pretty unique vegetable. Which can be used not only in the preparation of ordinary dishes. But also use for preparations for the winter. That is why I offer you an amazing version of stew for the winter. Who will keep all their useful qualities until spring.

What could be better than getting such a jar on cold winter days and presenting it to the table. Treat your family and friends. Well, let's start studying. I bring to your attention a small, but very educational video recipe.

Mmm, this recipe is really amazing. The main thing is to have time to prepare it and not miss the moment of a fruitful zucchini. Preparing such a preparation is a pleasure, the main thing is to stock up fresh produce and get down to business.

We have a pretty diverse selection. I'm sure you've found something suitable for you. And they already ran to please their family with a new recipe. Most importantly, this dish is perfect for every day.

This concludes my note. I wish you wonderful sunny days. AND delicious food on the table. Until we meet again friends!

Good afternoon friends!

Today we are preparing vegetable stew according to the most delicious recipes. It can be prepared from any vegetables, at your discretion, and you can vary the number of ingredients. This universal dish, it can be offered as a second or side dish with meat.

The stew recipes are interesting in that the basis of the dish is the same for everyone - it is chopped vegetable stew, and additives to them can be very different: meat, mushrooms, seafood, legumes. The cooking methods are also interesting - you can stew in a pan, bake in the oven, or as it has become fashionable in Lately, cook in a slow cooker.

Have you ever cooked this dish? What did it turn out for you?

Each vegetable has different time readiness. How to make sure that in the final product it retains its shape, hardness and biological value, and did not turn into caviar. Read on, I'll talk about it later.

vegetable stew recipe

I love autumn for its abundance. I look at the beds and rejoice at the variety of colors and variety of the grown crop. I'm inspired by culinary exploits, and the first thing that comes to mind is vegetable stew. Let's cook it together, improvise and add everything that we have to the dish.

Ingredients:

• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 2 pcs.
• eggplant - 2 pcs.
• olive oil - 2 tbsp. l.
• bell pepper - 2 pcs.
• garlic - 4 cloves
• green hot pepper
• bay leaf - 2 pcs.
• Apple vinegar- taste
• seasonings: oregano, basil - bunch
• greens: parsley, dill - bunch
• salt - to taste
• sugar - to taste
• chicken broth - 100 gr.

Cooking:

Simple rules to follow when preparing stew:

• cut all vegetables into large pieces
• put food only on a hot pan
• fry until half cooked
• put in sequence
• salt only at the end of cooking

We put the pan on the fire, pour in the oil.

Cut the onion into large squares, it will stew well during cooking. When the oil warms up, send the onion to the pan. After 2 minutes it becomes transparent.

We rub the carrots on a coarse grater and combine with onions, mix, close the lid, leave on low heat.

We cut the potatoes into medium cubes, send them to the pan with carrots and onions.

Bulgarian sweet pepper is better to take yellow color. A beautiful color scheme gives an aesthetic appearance to the dish and raises the appetite. Remove the seeds from the pepper and cut into medium slices. We send it to the pan.

We cut off the tail of the eggplant, cut into medium rings. If it turns out to be bitter, chop it and put it in a bowl, salt well and leave for 20 minutes. He will highlight the juice, it must be drained and the bitterness will go away with the juice. We will fry the eggplant in another pan.

We clean the young zucchini. If you come across with seeds, remove them with a spoon. Slice larger and send to vegetable mix. Add a little and mix.

To make the stew juicy, add 100-150 grams of chicken broth.

We also add fried eggplant.

young white cabbage chop, simmer for 7 minutes.

Tomatoes are peeled. To do this, dip them in boiling water for a few seconds and immediately under cold water. The skin is easily removed. We cut and wait until the cabbage is stewed and only then add the chopped tomatoes.

If there is no tomato, you can add tomato juice or pasta.

We clean the garlic, knead with the flat side of the knife and chop. Mashed garlic quickly gives its taste and aroma to the dish.

Add your favorite seasonings. I take oregano, basil, a little fennel.

Now you can salt and simmer for another 4 minutes.

Right now it is necessary to report those ingredients that will determine the taste of the dish. If you need sourness, add apple cider vinegar, for bitterness - hot pepper, for sweetness - sugar.

Cut parsley, dill. Sprinkle on top. Vegetable stew is ready, let it brew for 20 minutes. When hot, it has the most intense taste. Serve cold.

Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant

This is one of the simplest and delicious recipes. I've been making this dish all summer, changing ingredients as new vegetables mature. Low-calorie, vitamin-rich and easy to digest, it goes well as a side dish with any meat.

Ingredients:

• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 2 pcs.
• potatoes - 2 pcs.
• eggplant - 2 pcs.
• cauliflower - 1 pc.
• chicken broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: oregano, basil, bay leaf - to taste

Cooking:

1. Carrots, onions cut into medium squares and pass in a small amount oils.
2. Cut potatoes into slices and fry.
3. Boil the cauliflower and cut into individual pieces.
4. Boil string beans.
5. We combine all vegetables except cabbage in a deep frying pan, pour 100 grams of broth and simmer.
6. 10 minutes, add diced zucchini and simmer another 10 minutes.
7. At the end of the stew, put the stewed cabbage, add crushed garlic, bay leaf, spices.
8. When serving the stew, generously sprinkle with herbs.

A simple recipe for vegetable stew with meat in a slow cooker

Usage kitchen appliances, frees from a long stay in the kitchen. This results in a stew with soft and juicy meat, delicious potatoes and cabbage. Cooking time 1 hour.

Ingredients:

• beef meat - 500 gr.
• potatoes - 1000 gr.
• onion - 2 pcs.
• carrots - 2 pcs.
• white cabbage - 300 gr.
• tomato paste - 1 tbsp. l.
• vegetable oil - 2 tbsp. l.
• salt, spices - to taste

Vegetable ragout with chicken and potatoes

This is one of best recipes vegetable stew with meat. It turns out light, satisfying, budget dish. Also attracts big choice available ingredients and speed of preparation.

Ingredients:

• chicken breast - 500 gr.
• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 500 gr.
• vegetable broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: basil, bay leaf - to taste
• tomato sauce - 1 tbsp. l.
• black peppercorns - 6-8 peas
• greens: parsley, dill - to taste

Cooking:

1. Cut the chicken breast fillet into medium pieces and fry in olive oil, in a cauldron, until half cooked, for 10-15 minutes.
2. Choose medium sized potatoes, peel and cut in half. Fry in hot oil until golden brown. We put it in a cauldron for meat.
3. Cut young carrots into medium rings. If it is rough, then it is better to grate on a coarse grater. Peel the onion and cut it into medium half rings. Mix both ingredients and simmer slightly, then add to the meat and potatoes.
4. Add cabbage, if desired. green beans. Boil them in a small amount of salted water, and send them to the cauldron.
5. Add finely chopped garlic, black peppercorns, bay leaf, basil sprigs, tomato sauce, salt.
6. In a frying pan, fry two tablespoons of flour, dilute vegetable broth in which they cooked cabbage with beans.
7. Mix everything gently, pour in the broth, close the lid and simmer for 20-30 minutes over low heat.
8. Put the finished chicken stew on big dish, sprinkle with chopped dill and parsley on top. Bon appetit!

How to cook vegetable stew in a saucepan

To prepare this simple recipe any will do vegetable other than cucumber. It turns out a light, low-calorie, but very tasty dish.

Ingredients:

• zucchini - 1 medium size
• carrots - 2 pcs.
• onion - 2 pcs.
• sweet bell pepper - 1 pc.
• tomatoes - 2 pcs.
• garlic - 2 cloves
• salt, pepper - to taste

That's probably all. Thank you for reading to the end. Look forward to new recipes.

Delicious vegetable stew can be made from any set of vegetables, and each time the dish will acquire unique flavors. In summer, most housewives prefer to cook stew from seasonal vegetables growing in the 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 they allow you to get enough of the dish, while not leaving a feeling of heaviness in the stomach and not being deposited on the sides with fat folds. In addition, zucchini vegetable stew is a tasty and easy-to-cook dish.

Cooking features

Despite the ease of preparation, not everyone succeeds equally well with zucchini stew. The thing is that the technology of cooking this dish has its own nuances that every housewife needs to know about.

• The softest and delicious stew obtained from young vegetables. It can also be made from mature zucchini, but they will be more fibrous and not as tasty.
• It is enough to wash young zucchini and cut into pieces of the form indicated in the recipe. large zucchini seeds and skins must be removed. It is convenient to remove the skin from them with a vegetable peeler. In order to extract the seeds, the zucchini is cut lengthwise. After that, it will not be difficult to remove the seeds if you use a spoon of a suitable size.
• Eggplants can also be included in the vegetable stew of zucchini. They need preliminary preparation. The fact is that they contain solanine - harmful substance giving bitterness to vegetables. You can remove it with salt. To do this, eggplants are cut, salted and left for 20–30 minutes, after which they are washed. Another option is to soak the eggplant for the same time in salted water, dissolving a teaspoon of salt in a liter of liquid.
• A tastier stew of zucchini will turn out if you include tomatoes in its composition, which will give the dish a pleasant sourness. If you want the dish to have a more delicate texture, the tomatoes must be peeled. To do this, they make a cross-shaped incision (on the side opposite the stalk), after which they blanch for a couple of minutes in boiling water, cool by placing in a container with cool water. After that, the skin is removed without any problems.
• Another rule that must be observed when preparing vegetable stew is to observe correct sequence vegetable bookmarks. Put first hard vegetables, which take longer to cook, the last ones are vegetables that have a more delicate structure.
• Vegetable stew with zucchini can be made dietary if you do not fry vegetables, but only stew them. However, frying vegetables helps to make the taste of the dish more pleasant, increases its satiety. In addition, during roasting, vegetables are covered golden brown, which allows them to keep their shape during stewing.

There are a lot of cooking options for vegetable stew with zucchini, so the technology may differ slightly depending on the recipe chosen. However, the basic principles will remain the same, they can be used no matter which recipe you choose.

Vegetable stew with zucchini, sweet peppers and green peas

• zucchini - 0.5 kg;
• carrots - 0.2 kg;
• onions - 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 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 carrot has a large diameter, you can cut it into semicircles or even sectors into a quarter of a circle.
• Wash the pepper. Cut off the stems of the peppers, remove the seeds. Cut each pepper into 4 pieces and cut into quarters of the rings.
• Peel the onions, cut into thin half rings.
• Peel the tomatoes, cut into slices or cubes.
• Chop the greens with a knife.
• Mix vegetables, remembering to add green peas to them.
• Copiously grease a deep frying pan or cauldron with vegetable oil. Put the vegetable mixture in there.
• Place the pot on the stove and simmer the vegetables, stirring occasionally, for 30 minutes. 10 minutes before readiness, sprinkle the stew with herbs, salt and pepper it.

This vegetable stew recipe can be called dietary. It turns out useful and has a low calorie content. It can be served as a main dish or used as a side dish. Meat, chicken, sausages harmonize 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 needed.

Cooking method:

• Peel the eggplant, cut in half lengthwise, salt and put in a colander for 20 minutes.
• Wash and cut the zucchini into cubes. The optimal size of the pieces is 1 cm.
• Peel the potatoes and cut into cubes the same size as the zucchini.
• Wash eggplant to remove extra salt. Cut into cubes.
• Peel and chop the onions with a knife.
• Wash the pepper, remove the seeds, removing the stalk. Cut into strips or squares.
• Remove the skin from the tomatoes and pass through a sieve. It's a good idea to puree the tomatoes with a blender.
• Squeeze garlic into tomato puree, add salt and spices, mix.
• Peel and grate carrots.
• Heat vegetable oil in a cauldron. Put onions and carrots in it and fry them for a few minutes. Add potatoes. Brown it lightly.
• Add eggplant. Roast the potatoes with them for about 5 minutes.
• Put the rest of the vegetables in the cauldron, pour everything tomato sauce. Simmer over low heat for 30 minutes. Stir the stew from time to time so that it does not burn. If necessary, you can add a little water or tomato juice to it.

Sprinkle the vegetable stew with herbs before serving. According to this recipe, it turns out to be hearty, so it can completely replace dinner.

Vegetable stew with zucchini - one of the best side dishes, which is especially good to cook in summer or autumn. This dish goes well with meat, sausages, chicken. It can also be used as desired independent dish, since the stew with zucchini turns out to be quite satisfying.