How to cook a delicious vegetable stew from zucchini. Zucchini, carrot and tomato stew

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 olive oil in a frying pan and add onion. 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 the potatoes and cut them into 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 pan, also squeeze out the garlic, season with salt and ground black 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!

Hi all!

Those whose zucchini are ripe, raise our hands up and run to work. Today we will talk about a wonderful ingredient like zucchini. We will prepare an amazing stew from it. Be sure to use different varieties of vegetables. Which also ask to come to the table. We need to dispose of them somewhere. I assure you that an option has been found.

Just recently we prepared amazing preparations for soups and... Now we will consider not only winter stew options, but also for every day. Sometimes you pick one zucchini, and in your head you’re already thinking about what to cook delicious for the family. And there will be a special surprise for our men. For greater satiety, we will add chicken to one of the recipes. For a richer taste, we use several more types of products. Such as eggplants, tomatoes, cabbage, etc.

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

An equally important point is the preparation of vegetables. Under no circumstances do we use rotten products. And if the ingredient turns out to be overripe, for example zucchini, first remove the skin from it. It seems like such little things, but I assure you that they will affect the taste and very noticeably.

How to make a finger-licking zucchini stew recipe

Making zucchini stew is very easy. The most important thing is that this dish can be called dietary. Since it contains a minimal amount of vegetable oil. But we use fresh vegetables as much as possible.

To prepare such a dish, it is advisable to use vegetables from your own garden. Or buy them at the market from your grandmother. Unfortunately, it will not be possible to obtain such an excellent result with imported ingredients.

We will need:

Zucchini - 2 pcs. (medium size)
Carrots - 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.

Preparation:

1. First you need to start preparing the vegetables. Let's start with potatoes, we peel them. Wash and cut into medium-sized cubes. Then fill a deep bowl with water and add potato slices. This way we will remove any remaining starch.

2. Wash the zucchini and remove any rotten areas. We cut off the stalks on both sides and cut them into two equal parts in length. Then we divide each of them in half and into cubes.

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

3. Wash the tomatoes under cold running water. We cut off the stalk, chop it arbitrarily, but not coarsely.

4. Wash the sweet pepper, remove seeds and core. Then shake off any remaining seeds. Slicing in this case is similar to tomatoes.

5. Peel the onions. Shred finely enough. So that while cutting the onion does not make you shed a tear. After cleaning, place it in cold water. And keep it there for 10-20 minutes. And you can safely start slicing.

6. Peel the carrots. Rub through a grater, or you can put it through a food processor. But I think that you shouldn’t bother over one vegetable.

7. Let's start preparing the stew. Pour vegetable oil into a deep enough frying pan. Next add chopped onions. Fry it for 5 minutes, then add grated carrots and continue frying.

As a result, we should get a ready-made sauté.

Remember to stir the roast periodically to prevent burning. It is advisable to cook it over medium or low heat.

8. Once the frying has reached readiness, you can safely add the remaining ingredients. We will do this in several passes. Add potatoes, followed by zucchini, tomatoes and bell peppers. Mix everything carefully and season with salt to taste. Add the required amount of water. Cover with a lid and simmer until done.

To determine the readiness of the stew, taste the potatoes. If it doesn’t crunch on your teeth, then all the ingredients are ready.

You can serve zucchini stew for lunch and dinner. In addition to this vitamin dish, you can prepare a light salad of fresh vegetables.

Cooking a delicious stew of zucchini with potatoes and cabbage

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

For a more piquant taste, we will add several more varieties of vegetables to the composition. For example, garlic will add additional aroma and spiciness. Tomatoes will fill the dish with wonderful juice, and carrots - you already know that this is the most vitamin-rich 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

Preparation:

Once again, when preparing a dish, we start with vegetables. It simply cannot be any other way. When it comes to zucchini stew.

1. Initially, let's prepare the sauté. To do this, peel the carrots and be sure to wash them. Cut lengthwise into two equal parts. Cut each into half rings, thickness up to 5 mm.

Peel the onions. We cut it randomly, but not into large slices. Try to keep it smaller, because... Not everyone eats onions. But it must be present in this dish.

Peel the garlic and cut into thin slices. Look, the number of cloves may vary. Depending on your taste preferences.

Now pour vegetable oil into the frying pan for frying. We put all our chopped vegetables in it and start frying.

While the vegetables are roasting, you can start chopping the rest of the food.

2. In this dish, potatoes are an equally important component, and that’s what we’ll do now. Peel the fruits and wash them. Then cut into large slices, 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 mixture.

3. Cut the zucchini into small pieces. Please note that if the fruits are not quite young, you will need 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. Stir the mixture periodically. Then pour in a glass of water, cover with a lid and continue the simmering process.

4. Let's start preparing the cabbage. We take a head of cabbage and strip it of the top leaves. Divide into two equal parts, remove the stalk from one. You can cover the second one and put it in the refrigerator, we won’t need it.

We will cut the white cabbage into thin strips. Then pour it into a deep bowl. Lightly salt and mix. The stirring process should be accompanied by rubbing. That is, mix and knead slightly in your hands until juice appears.

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

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

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

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

It is preferable to serve zucchini stew hot. Despite this, my son gobbles it up on both cheeks and when it’s cold. I don’t see anything wrong with this, since it contains a minimal amount of fat.

Vegetable stew with eggplant in a slow cooker

And again our assistant came to our aid. I'm talking about my favorite multicooker. Do you have such a friend in the kitchen? No, be sure to get one, it turns cooking 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 of zucchini and eggplant is simply wonderful. In addition to this dish, these vegetables look great on the grill. Be sure to try it, I'm absolutely delighted...

We will need:

Zucchini - 1 pc.
Bell pepper - 1 pc.
Eggplants - 1 pc.
Carrots - 1 pc.
Tomatoes - 1 pc.
Onion - 1 pc.
Greens, cilantro - 1 bunch.

Preparation:

1. First of all, let's prepare the vegetables. We will cut the eggplants and zucchini into cubes. The remaining products are in small slices. I don’t think it’s worth going into detail that some part needs to be cleaned of husks and skins.

The only thing I want to pay attention to is the eggplant. After cutting, it is advisable to soak it in cold salted water for 20 minutes. This way we will get rid of excess bitterness.

2. You probably noticed that in preparing this type of stew we do not use vegetable oil. Which makes it many times healthier and less caloric.

So let's prepare our multicooker. We will place the vegetables at once, but not in a heap, but in layers. Next, I will indicate the list of ingredients, what to use. I will start from the very bottom: onions, carrots, eggplant, zucchini, sweet peppers, tomatoes.

If you are not a precursor to healthy dietary nutrition, but just want to eat tasty food. Onions and carrots can be initially fried, and then add the rest of the products.

Now that all the ingredients have been added, you can start cooking. Close the electrical equipment cover. Now our task is to set the desired mode. In this case, it’s “rice, cereal”; the cooking time is 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. Take a bunch of cilantro and rinse it under running water.

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

Chop the cilantro quite finely. Now that the time has come for the multicooker, open the lid. Add the chopped bunch to it, close it and set the “heating” mode, cooking time 10 minutes.

You may have noticed that this recipe does not use salt. This is of course optional, you can add salt and ground black pepper to taste.

After the time has passed, taste your dish. If all the ingredients are ready, you can put them on plates and serve. Bon appetit!

A spicy version of pepper, carrot and tomato stew

How great it is when you can easily combine several ingredients in one dish. I'm talking about our next recipe, in which we will use the healthiest vegetables. Which can be found in any garden in the autumn. So, let's harvest and get down to business...

We will need:

Zucchini - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 1 clove
Bell 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 g.

Preparation:

1. Let's start cutting vegetables. Peel the onions. 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 frying pan. Next add carrots and onions and fry over medium heat.

3. While the sauté is being prepared, let’s prepare the remaining vegetables. We wash the bell pepper, remove the seeds and stem. We divide it into two equal parts, put one aside, we won’t need it. The second part is cut into small slices.

Pour the chopped pepper into the pan with the rest of the vegetables and continue the frying process. Make sure the fire is not too strong. If necessary, reduce it to medium.

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

Place the chopped zucchini in the pan and continue frying the vegetables.

5. The next ingredient is potatoes. We peel it. Cut into small cubes or slices, but not large. Rinse to remove remaining 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 and remove any rot, if any. Cut into small cubes similar to potatoes. And pour it into the frying pan.

Season the stew with salt and pepper to taste. You can add hot pepper for those who like it spicy. 5 minutes before readiness, add garlic. Having passed it through the press in advance.

Simmer the vegetable mixture until cooked. If the food begins to burn, but is not yet fully cooked, you can add a small amount of hot water. Cover with a lid and continue the stewing process.

Place the finished stew in a dish and serve. It turns out very aromatic and very tasty.

Quick recipe for zucchini stew with potatoes and chicken

Let's consider another option, perfect for everyone in the family. If in previous versions we prepared stew without meat. In this case, we will use chicken in the composition. This dish will not only fill you up, but will delight you with a wonderful taste.

With a minimum amount of ingredients we will achieve amazing results.

We will need:

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

Preparation:

1. Peel the onions and chop them into small cubes. Peel the carrots and grate them into three. Pour vegetable oil into a frying pan and fry the chopped vegetables in it.

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

Now you can start chopping the next vegetable. Wash the zucchini, remove seeds if there are any. Shred into small cubes. Add to the pan 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 and cut them in the same way as zucchini. Medium sized cubes. Place the chopped vegetable in the frying pan. Salt and pepper to taste. Cover with a lid and continue to simmer until done.

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

The finished stew can be served. To give it an amazing fresh aroma, sprinkle chopped herbs on top. This dish is preferably served hot.

Video on how to cook vegetable stew for the winter

You know that zucchini is a rather unique vegetable. Which can be used not only in preparing ordinary dishes. But also use it for winter preparations. That is why I offer you an amazing version of stew for the winter. Which will retain all their beneficial qualities until spring.

What could be better than taking out 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 short but very informative video recipe.

Mmm, this recipe is truly amazing. The main thing is to have time to prepare it and not miss the moment of fruitful zucchini. It’s a pleasure to prepare such a preparation; the main thing is to stock up on fresh ingredients and get down to business.

We have quite a varied selection. I'm sure you've found something suitable for yourself. And they already ran to delight their family with a new recipe. The most important thing is that this dish is perfect for every day.

This concludes my note. I wish you wonderful sunny days. And delicious food on the table. See you again, 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 prepare a 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 the summer and autumn, different families prepare 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 is made 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 cleaned 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, a harmful substance that gives vegetables bitterness. 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 follow the correct sequence of adding 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 can be made dietary if you do not 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 are covered with a golden brown crust, which allows them to maintain their shape during 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;
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 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 healthy and has a 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. The optimal size of the pieces is 1 cm.
Peel the potatoes and cut into cubes the same size as the zucchini.
Wash the eggplants to remove excess 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 garlic into tomato puree, 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 remaining vegetables in the cauldron, pour tomato sauce over everything. 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 is one of the 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 an independent dish, since the stew with zucchini turns out to be quite satisfying.

Hello! Well, it’s already mid-June, which means that vegetables and herbs, fruits and berries are ripening in our beds. And despite the fact that now you can buy any products in the store all year round, homemade products, and especially those grown with your own hands, are valued more, and they taste much tastier.

So, you can already cook or make healthy ones. And the strawberries are already ripe, so it’s time to saturate your body with vitamins. Of course, many of the vegetables are just starting to sprout and we can't wait for them to appear so we can continue preparing our favorite summer dishes. One such dish is an easy-to-prepare vegetable stew. This is exactly what we will talk about today.

This dish is different from others in that it does not have a specific composition, because it can always change depending on what vegetable ingredients you have. At the same time, the taste will always be at its best. Plus, do not forget that such a brew is very healthy and dietary, the main thing is not to turn it into puree, but to maintain the shape of the cut products.

In this selection, the emphasis will be on food with the addition of new potatoes and zucchini. But I repeat, you can always change the composition by adding this or that vegetable or not. By the way, while compiling recipes for this article, I came across a website called bitbat.ru. So it has a cool article on how to prepare our dish, only with eggplants. Therefore, if you are fans of “little blue”, then I recommend visiting this blog.

Ingredients:

Zucchini - 2 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Potatoes - 3 pcs.;
Bell pepper - 1-2 pcs.;
Tomato puree - 300 gr.;
Salt - to taste;
Spices - to taste;
Greens - to taste;
Vegetable oil - for frying.

Cooking method:

1. Peel the onions and carrots. Cut them finely into cubes and fry in oil until golden brown.

2. Wash and peel the potatoes and zucchini. Cut into cubes. Place the potatoes on the grill first, then the zucchini. Add salt and simmer for 20 minutes.

It is best to take zucchini that is very young and tender so that it can be stewed with seeds and peel.

3. Wash the pepper, remove the seeds, cut into arbitrary shapes. Add to vegetables, mix everything well. Add tomato puree, spices, and salt. Close the lid and continue to simmer for another 10 minutes.

4. At the very end, add the chopped herbs, turn off the heat and let it brew for 10-15 minutes.

Did you know that, translated from French, vegetable stew means “stimulates the appetite.”

Cooking a vegetable dish in a slow cooker

I think that after reading the first recipe, you realized that this brew is really easy to prepare. But again, I repeat that the main thing here in the process is to preserve the shape of the cut products. And here a multicooker can come to the rescue, because everyone knows that it is responsible for the safety of the ingredients put in it.

Ingredients:

Zucchini - 1-2 pcs.;
New potatoes - 3 pcs.;
Onion - 1 pc.;
Carrots - 1 pc.;
Vegetable oil - 1-2 teaspoons;
Greens - optional.

Cooking method:

1. First you need to prepare all the products. Peel the onion and finely cut into cubes. Wash and peel the carrots, grate them on a coarse grater, or cut them into thin cubes.

Zucchini needs to be washed and peeled, seeds removed. And then cut them into slices. Peel the potatoes and also cut them into small cubes.

2. Turn on the multicooker, 150 degrees, cooking time 20 minutes. Pour vegetable oil, add onions and carrots to the bowl. Fry vegetables for 7 minutes with the lid closed. Then add the zucchini and fry for another 5 minutes, first with the lid open, then another 5 minutes with the lid closed.

3. Next, add potatoes, salt and pepper to taste, stir the mass and you can add a little water. Select the “Stew” program for 1 hour. Afterwards, cool slightly, transfer to serving plates and sprinkle with your favorite chopped and fresh herbs on top.

This recipe is quite quick. Therefore, if you are tired or urgently need to cook something for dinner, then take note of it!

Stew with zucchini, eggplant and potatoes, cooked in the oven

Here is another very interesting cooking method. After all, such a delicacy is usually stewed in a frying pan, and not fried in the oven. But it turns out there is one 100% option for baking in the oven. If you use a baking bag, you will get a very juicy stew. Don't believe me? So try cooking it yourself. I'm sure you will like this recipe.

Ingredients:

Eggplants - 2 pcs.;
Zucchini - 2 pcs.;
Carrots - 3-4 pcs.;
Potatoes - 3 pcs.;
Garlic - 3-4 cloves;
Vegetable oil;
Salt, pepper - to taste.

Cooking method:

1. Wash the eggplants and cut off the stems. Coarsely chop into cubes. Then put them in a deep bowl and sprinkle with salt. Leave it in this state for about 20 minutes. This will remove the excess bitterness of the vegetable.

2. Zucchini also needs to be washed and peeled, and the seeds removed. Cut them into cubes.

3. We do the same with carrots: wash and peel, cut into circles or cubes. Peel the garlic.

4. Wash the potatoes thoroughly and peel them. Cut into large cubes, salt and pepper. You can also add your favorite spices. Squeeze the garlic cloves on top or grate them.

5. Now place the eggplants in a colander to drain excess liquid.

6. Take a baking bag and put all the prepared ingredients into it, pour in vegetable oil. Also add salt, pepper and seasonings if necessary. Tie the bag, but leave some room for the vegetables. Shake everything gently.

7. Take a clean and dry baking sheet and pour coarse salt onto it, that is, make a salt base. Place our preparation in a bag on it and place it in an oven preheated to 200 degrees. Cook for 1 hour.

8. After the time has passed, carefully transfer the contents into a deep plate and sprinkle with fresh herbs, such as dill. Help yourself to your health!

Chicken sauté recipe video from YouTube

Of course, any vegetable dish can always be varied with a meat component. Moreover, absolutely any meat is suitable for stew. And again, everything is very simple to prepare.

To prepare you will need: potatoes, zucchini, cabbage, tomatoes, chicken fillet, onions and carrots.

By the way, it is better to remove the peel from the tomato in advance so that it does not interfere with the process of eating the dish.

Stew vegetable stew with zucchini, potatoes and cabbage

The following recipe is considered a classic for me, because I prepare the dish with exactly this composition and in the same sequence of adding vegetables. It turns out truly delicious, and also very beautiful. So you can cool this appetizer and serve it cold on any holiday table.

Ingredients:

Potatoes - 500 gr.;
White cabbage- 200 gr.;
Zucchini - 1 pc.;
Bulgarian pepper- 2 pcs.;
Tomatoes - 3 pcs.;
Onions - 1 pc.;
Carrots - 1 pc.;
Garlic - 3 cloves;
Sunflower oil- 50 ml;
Tomato paste - 1 tbsp. spoon;
Salt, pepper - to taste;
Aromatic herbs - to taste;
Water - 200 ml.

Cooking method:

1. Wash and peel the onions and carrots. Cut the vegetables into half rings.

2. Wash and peel the zucchini; if the seeds are large, remove them too. Cut the vegetable into slices. Wash the pepper, remove the seeds, cut into thin strips.

3. Heat vegetable oil in a frying pan and lightly fry the onions and carrots. Then add the zucchini and pepper, fry everything together for 5-7 minutes.

Use a frying pan with high sides, as the entire dish will be stewed in it.

4. At this time, chop the cabbage.

5. Add the cabbage to the so-called frying, reduce the heat and continue to simmer the vegetables.

6. If you have new potatoes, just wash them and cut them into slices. If it’s old, peel it first.

7. Add the potatoes to the main mass in the frying pan and mix everything again.

8. Wash and peel the tomatoes, cut into cubes and place in the frying pan along with the potatoes.

9. Now dilute the tomato paste in water and pour this liquid over our vegetables. Salt and pepper, add spices if desired. Simmer under a closed lid until the potatoes are ready. And at the very end, add chopped garlic, fresh herbs and herbs.

10. Turn off the heat and let it brew for 10-15 minutes and start eating.

How to cook vegetable and meat stew

In fact, this dish is considered not only healthy and dietary, but also satisfying. However, for those who are afraid of not satisfying their hunger, I suggest adding meat: chicken, pork or beef. In principle, meat will not hurt. You will get the right dinner or lunch).

Ingredients:

Meat - 300 gr.;
Potatoes - 3-4 pcs.;
Carrots - 2 pcs.;
Onion - 1 pc.;
Garlic - 4-5 cloves;
Zucchini - 1 pc.;
Pepper - 2 pcs.;
Tomato - 2-3 pcs.;
Vegetable oil - 8 tbsp. spoon;
Salt, pepper - to taste;
Bay leaf - 2 pcs.;
Tomato paste - 200 gr.;
Dill or parsley - to taste.

Cooking method:

1. Wash and peel the vegetables. Cut the potatoes into large cubes, the garlic into slices, the carrots into thin strips, and the onion into half rings.

2. Pour and heat sunflower oil into a frying pan, add potatoes and start simmering them under a closed lid and over medium heat. At this time, cut the meat into small pieces. In a separate frying pan, fry the meat in vegetable oil.

3. At this time, wash the zucchini, peppers and tomatoes. Peel and cut the zucchini into cubes and immediately add to the potatoes. Cut tomatoes and peppers into arbitrary pieces.

4. Now add onions, carrots and garlic to the browned meat. Add salt, pepper and stir. Continue frying over medium heat. And add peppers and tomatoes to the potatoes.

5. After 7 minutes, transfer the fried meat to the first frying pan with the potatoes and other vegetables. Continue simmering for 10 minutes on low heat.

6. Dilute tomato paste with a small amount of boiling water, add salt and pepper, and add bay leaf. Pour this sauce over our vegetables and meat, mix everything and simmer until cooked until the liquid has reduced a little. Before serving, finely chop the greens and decorate the dish with them.

Vegetable stew with zucchini and cauliflower in a pan

As you can see, there are so many different recipes for this dish that it’s simply dizzying. So now I suggest you diversify the brew and add more cauliflower.

Ingredients:

Eggplants - 2 pcs.;
Potatoes - 5-7 pcs.;
Cauliflower - 1 head;
Zucchini - 2 pcs.;
Carrots - 1 pc.;
Onions - 1 pc.;
Vegetable oil - 5 tbsp. spoon;
Salt, pepper, spices - to taste;
Fresh herbs for serving.

Cooking method:

1. Rinse all vegetables well and dry them.

2. Cut the eggplants into cubes and mix with salt. Leave for 20 minutes to remove bitterness.

3. Peel the onion and cut into small pieces. Start frying it in a hot frying pan with vegetable oil.

4. Peel the carrots and cut into small cubes. Add to the onions and continue to fry the vegetables for 5 minutes.

5. Transfer the roast to a saucepan, where the stew will be stewed in the future. Without peeling the new potatoes, cut them into cubes and place them in the frying pan where the onions and carrots were fried. Fry it until golden brown and add a little salt at the end.

6. Send the potatoes for frying, and fry the cauliflower inflorescences in a frying pan for 8-10 minutes, not forgetting to salt them.

7. Place the cabbage in a third layer in the pan. And in a frying pan, fry the eggplants for 3-5 minutes and also transfer them to the pan.

8. Cut the zucchini into small cubes and fry for 5 minutes, salt and pepper them, add seasonings and then place on top of the eggplants.

9. Place the filled pan on low heat and fill with hot water (2/3 cup), cover with a lid. Simmer the mass for 30-40 minutes. Taste it and add some salt if necessary. Garnish the finished treat with herbs and fresh tomato slices.

Still, vegetable stew is considered a universal dish and it is impossible to disagree with this. After all, it turns out so tender and aromatic that any gourmet will like it. Although my husband doesn’t really like this dish and only eats it with meat. How do your household feel about this brew? And do you like this food? Write comments, let's discuss it together! Well, I tell you goodbye and bon appetit!

Tell VK

If you want your diet to be healthy and tasty, there is nothing better than turning to vegetables. From them you can prepare many dishes that your body will accept with delight, receiving a vitamin extravaganza.

I want to offer excellent zucchini stew recipes, which are prepared quickly and tasty - with different sets of ingredients - you can choose who likes what more. Zucchini is distinguished by the fact that it absorbs the aroma of other vegetables well, giving the dish a special tenderness.

Recipe for a delicious dietary zucchini stew

Kitchenware: pot.

Ingredients

You can put different vegetables into this stew, with rare exceptions (for example, cucumbers will not work).

How to deliciously cook vegetable stew with zucchini

As a result, we get a low-calorie dish that can be served with meat and fish, Can i mix with low-fat cottage cheese.

Recipe video

A master class on preparing a tasty and healthy low-calorie vegetable stew, the main component of which is zucchini.

Recipe for vegetable stew with zucchini, potatoes and cabbage

Cooking time: 1 hour.
Number of servings: 6.
Kitchenware: cauldron.

Ingredients

Carrot	2-3 pcs.
Zucchini	1 PC.
Bell pepper	3 pcs.
Onion	2 pcs.
Tomato	3 pcs.
Potato	6-7 pcs.
Cabbage	¼ pcs.
Pepper	taste
Salt	taste
Vegetable oil	40 g
Tomato paste	1 tbsp. l.
Curry	optional
Seasonings	optional
Greenery	optional
Water	of necessity
Bay leaf	1 PC.
Sugar	3-4 g

Cooking zucchini stew with potatoes and cabbage

You can add green peas, green beans, and asparagus to this stew.

Recipe video

The video shows a lesson in making zucchini stew with the addition of various vegetables, including potatoes and cabbage.

Recipe for zucchini stew with photo

Cooking time: 25 minutes.
Number of servings: 1.
Kitchenware: grater, frying pan.

Ingredients

Cooking zucchini and tomato stew

Serve sprinkled with herbs.

Recipe video

Video tutorial on how to prepare a simple, healthy and tasty dish – zucchini and tomato stew.

Of course, this stew can be prepared in another way. For example, there is a great recipe, or you can make something else. The ingredients can be easily changed in accordance with preferences, adding, by the way, not only vegetables.

It has a fantastic taste or minced meat. But personally, I love it most for its rich, spicy taste and unique summer aroma.

Dear chefs, I would really like to know your opinion about the proposed recipes. How do you prepare zucchini stew? Send us your versions of this delicious dish.