Braised zucchini with carrots and tomatoes. Braised zucchini with tomatoes

In the season of vegetable expanse, zucchini dishes sometimes play first fiddle on the tables of diligent housewives. Stewed zucchini with tomatoes helps to solve several issues. In the process of preparing food, a rich harvest is used and delicious hot food ripens for lunch or dinner. It takes quite a bit of time, and the products are all at hand.

Ingredients:

zucchini - 2 pcs.;
onion - 1-2 pcs.;
tomatoes - 1-3 pcs.;
carrots - 1 pc.;
salt, spices - to taste;
vegetable oil - 2 tbsp. l.

Cooking

Peel and wash zucchini, onions, carrots. Rinse the tomatoes.

Pour vegetable oil into a deep frying pan, heat it up. We spread the onion cut into pieces and grated carrots.

Fry for 4-5 minutes, stirring over medium heat.

Cut the zucchini into larger pieces. We use the pulp of young fruits or old ones, but without seeds. In the process of frying, it will become even more tender and pieces of seeds will spoil the appearance and taste sensations.

Remove skin from tomatoes. You can blanch the vegetables or steam them in the microwave for a minute. Then the skin can be easily removed. Cut the tomatoes into small pieces.

Add salt and spices to the fried onions and carrots, mix.

Put the zucchini in the pan. Their number can be adjusted according to the size of the pan and the number of eaters.

Then we put in the tomatoes. Simmer everything together over medium heat for 10 minutes.

Stir, add black ground pepper. If desired, at this stage, you can put chopped parsley or dill. Simmer until the liquid has evaporated. 10-15 minutes will be enough.

There will be very little liquid in ready-made zucchini stewed with tomatoes.

66.2 kcal

Recipe with step by step photos of cooking delicious stewed zucchini with tomatoes and carrots.

Servings Per Container: 6-8 servings.

Step-by-step instruction

Braised zucchini with tomatoes, carrots and garlic is a delicious, easy-to-cook dish that is easy to cook at home according to the step-by-step photo recipe below. It is better to use young zucchini so that you do not have to cut the skin and clean the middle from large and hard seeds, which are often found in overripe vegetables. Tomatoes must be taken ripe so that they let out more juice. Herbs and spices can be used as desired.

In order for the dish to remain dietary, it is recommended to use oil in a minimum amount and to pre-fry the vegetables directly in the pan.

Step 1

Rinse the zucchini thoroughly under running water, cut off the dense base on both sides of each vegetable, and, if available, also cut off the damaged areas of the skin. Peel the carrots, garlic cloves and onions - from the husk. Cut the carrots into thin circles (if the vegetable is thin and long, otherwise cut into cubes), zucchini into approximately the same small pieces, garlic and onions into small cubes. Pour a little vegetable oil into the bottom of a deep saucepan and put the garlic. When the oil is hot, add chopped zucchini, carrots and onions. Saute over medium heat, stirring occasionally, for 10-15 minutes, until the zucchini is soft and starts to release juice.

Step 2

Rinse tomatoes and herbs. Cut off the tough stems from the dill, and cut off the tough stems from the tomatoes. Finely chop the greens, and cut the tomatoes into large cubes. Salt, pepper, add any spices you wish. Transfer the chopped greens and vegetables to the container, mix thoroughly. Cover the pan with a lid and simmer the vegetables over low heat for half an hour (until cooked). If there is little juice from zucchini, then add half a glass of purified water.

Step 3

Delicious and juicy stewed zucchini with tomatoes are ready. Serve hot or cold, garnish with fresh herbs. Bon appetit!

step by step recipe with photo

Coarsely chopped zucchini stewed with carrots and ripe tomatoes is impossible to overeat, although you really want to. This light dish is an excellent universal all-season side dish, combined with cereals, and with any meat or fish.

When fried, carrots immediately turn the oil into a delicate orange color, which is endowed with all the components of an amazing vitamin dish. Cooking begins with this vegetable, as its sweet pulp is quite dense.

To keep the food as healthy as possible, you should not keep the vegetables on fire for a long time. When cold, assorted vegetables, decorated with herbs, seem even tastier.

Ingredients

zucchini 1 pc.
tomatoes 2 pcs.
carrot 1 pc.
green onion 3-5 sprigs
dill 5 sprigs
parsley 5 sprigs
ground black pepper
vegetable oil 3 tbsp. l.

Cooking

1. Peel the carrots. Slice so that it is convenient to prick on a fork. Place a frying pan with vegetable oil on the stove to heat up. After a couple of minutes, add carrots and fry over low heat for 5-7 minutes. Stir occasionally.

2. Rinse the zucchini and remove the “tails”. Cut into half rings. Add to browned carrots and continue to simmer over low heat for 7-10 minutes. For cutting, you can use a curly knife. If there is not enough oil in the pan, add a little.

3. Rinse the tomatoes, cut in half and cut out the green stalk. You can skin them. To do this, make a small incision on top crosswise, dip in boiling water for 30-40 seconds. Then transfer to cool water and remove the skin. Cut into slices. Add to zucchini. Season with salt and ground black pepper. Simmer covered over low heat until all ingredients are cooked, 15-25 minutes.

4. Chop fresh herbs and add to the rest of the ingredients. Stir and turn off the fire.

5. Stewed zucchini is ready.

I am ready to eat stewed zucchini with carrots and tomatoes both in winter and in summer. A juicy, healthy dish that can be both a side dish and a main dish. Suitable for everyone who eats right or fasts (if you just stew vegetables in water, without oil). I always add dill to this dish at the very end, it harmonizes very well with zucchini.

Prepare all items on the list.

Peel the carrots and cut into semicircles.

Heat the oil in a frying pan and fry the carrots in it for 3-4 minutes, stirring occasionally.

Peel and cut the onion into cubes, finely chop the garlic.

Add onion and garlic to the skillet. Saute the vegetables for another 3-4 minutes, until the onions are translucent.

Cut the zucchini into semicircles if yours is young, and into quarters if it is large. If there are already large seeds in the zucchini, it is better to remove them first and then cut the zucchini pulp. It would be better to remove the peel from such a zucchini as well.

Put the chopped zucchini in the pan with the rest of the vegetables. Stir in vegetables and sauté for another 5-6 minutes.

Wash the tomato and cut into small cubes. You can peel the tomato, I did not do this.

Put the tomatoes into the skillet.

Add salt and ground black pepper to taste. Reduce heat to low and cover the pan with a lid. Simmer the dish for another 10-15 minutes, adding water if necessary, so that the zucchini is stewed, not fried.

Sprinkle the finished dish with chopped fresh dill.

Believe me, stewed zucchini with carrots and tomatoes cannot be spoiled, the dish always turns out juicy and tasty!

Bon appetit!

Braised zucchini with carrots and tomatoes. Braised zucchini with tomatoes