Stewed zucchini recipes (hearty and lean): cook in a pan, in pots, in a slow cooker

The fruit of the pumpkin family has a rich vitamin and mineral composition. It consists of 95% water, helps to remove excess fluid and toxins from the body. Normalizes the work of the cardiovascular system. Reviews nutritionists say that vitamin C in the composition of the vegetable helps to strengthen the immune system.

How to make 100% delicious

To make the stew successful, use five tips.

1. Fruit. For stewing, choose young zucchini. They do not need to peel and remove seeds. In addition, they are more juicy, do not become sap during heat treatment. Cut old fruits into large cubes so that they do not lose shape.
2. Sauce. To make the stew thicker, add a little flour or corn starch to the sauce.
3. Quenching. Add the vegetable to the pan when all the other ingredients are almost ready. Or stew separately, as it cooks very quickly.
4. Water and salt. When extinguishing, do not add excess liquid and salt at the very end, otherwise the dish will “float”.
5. Piquancy. Unusual refined smack appetizer will give red wine. Add a little drink to the stew, mix.

Braised zucchini with vegetables: recipe selection

One of the main advantages of stewed zucchini is the speed of cooking. This factor minimizes the destruction of nutrients during heat treatment. The fruit absorbs the taste of other ingredients, so snacks with it turn out to be aromatic. In addition to vegetables, zucchini can also be combined with meat, mushrooms, cheese, each time receiving new dishes and tastes. You can cook the fruits on the stove, in the slow cooker, in the oven and microwave. Step-by-step recipes of popular dish options - further.

Classic with potatoes

Features Stewed zucchini with potatoes is a hearty side dish, an independent dish for fasting and for vegetarians. The recipe is simple and budget.

What it consists of:

• zucchini - one piece;
• potatoes - 300 g;
• Bulgarian pepper - 200 g;
• onions - 150 g;
• carrots - 200 g;
• eggplant - 300 g;
• broth - 200 g;
• dill - a bunch;
• garlic - four cloves;
• vegetable oil - two tablespoons;
• salt pepper.

Procedure

1. Chop the onion. Grate the carrots on a coarse grater. Preheat the pan, fry with chopped garlic.
2. Peel the potatoes at the same time, cut into squares. Put it in a frying pan for frying.
3. Chop eggplant in large cubes.
4. Pepper clear of seeds, cut into thin strips along. Put along with the blue ones to fry to the rest of the ingredients.
5. Chop the zucchini with squares, if the fruit is young, then the skin can not be removed. Throw in a saucepan to fry.
6. Pour the broth into the pan, salt and pepper.
7. Close the lid, simmer for 15 minutes - until the potatoes are ready.
8. Sprinkle with fresh herbs, serve.

With meat

Features The recipe for stewed zucchini with meat is delicious, hearty and easy to prepare. Suitable for dinner in the circle of households, and for treating guests. You can cook such a stew not only in a pan, but also in pots.

What it consists of:

• zucchini - three pieces;
• pork - 500 g;
• onions - 150 g;
• tomato paste - 100 g;
• vegetable oil - 15 ml;
• spices - 20 g.

Procedure

1. Wash the pork, cut into thin bars.Salt the meat, start frying in a saucepan.
2. After the excess liquid from the pork has evaporated, toss the onion rings into the pan. Sprinkle with your favorite seasoning.
3. In a glass of water, stir the tomato paste, pour the mixture into a saucepan, mix.
4. Cover, simmer pork for 30 minutes until soft.
5. While the meat is cooking, peel the zucchini from seeds and peel, chop coarsely. When the pork is soft, add the pieces to the saucepan.
6. Stew for 15 minutes until the vegetables are tender.

With tomatoes and cheese

Features Stewed zucchini with tomatoes is a pure summer dish. Cheese filling gives the appetizer satiety, and garlic favorably emphasizes piquancy. You can serve it as an independent snack or as a side dish for fish and meat.

What it consists of:

• zucchini - two pieces;
• tomatoes - 300 g;
• onions - 150 g;
• greens - a bunch;
• garlic - two cloves;
• cheese - 100 g;
• mayonnaise - 50 g;
• vegetable oil - 15 ml;
• salt pepper.

Procedure

1. Finely chop the onion, fry until golden brown.
2. Remove the peel from the zucchini, cut into cubes. Put in a pan.
3. Pour the tomatoes over boiling water, remove the peel, put to the rest of the ingredients.
4. Add mayonnaise, chopped garlic to the stewpan.
5. Cover, simmer until cooked for 15 minutes.
6. After the vegetables are ready, sprinkle them with cheese crumbs. Hold the pan for another two minutes to melt the cheese.

In a slow cooker

Features Thanks to the multicooker, stew is cooked very quickly. Brewed in a modern unit, it is more aromatic and tender. Extinguishing mode is used. The dish is considered dietary, suitable for a lean diet, fasting days.

What it consists of:

• zucchini - three pieces;
• tomatoes - 500 g;
• pumpkin - 500 g;
• onions - 100 g;
• garlic - four cloves;
• greens - a bunch;
• ground coriander - one teaspoon;
• ground ginger - one teaspoon;
• vegetable oil - 15 ml.

Procedure

1. Peel the onion and garlic, cut into small cubes.
2. Chop the flesh of the pumpkin into plates.
3. Add a little oil to the bowl, put the prepared ingredients in it.
4. Cut the zucchini into rings, cover them with the rest of the vegetables in the bowl. Salt.
5. Cut the tomatoes into mugs, put in the bowl.
6. Cook for 45 minutes.
7. Ten minutes before cooking, sprinkle the stew with fresh herbs.

With mushrooms

Features Stewed vegetables and mushrooms go well together. A sour cream sauce successfully complements the stew. Preference is usually given to mushrooms. Although you can include forest species in the recipe.

What it consists of:

• zucchini - two pieces;
• champignons - 300 g;
• onions - 150 g;
• carrots - 200 g;
• garlic - two cloves;
• sour cream - 130 g;
• vegetable oil - for frying.

Procedure

1. Chop onion and carrots finely, fry until soft.
2. Large champignons cut in half, leave the small whole. Add the mushrooms to the saucepan, continue to fry.
3. Chop the remaining vegetables in large pieces, toss into a skillet. Stew in your own juice for ten minutes.
4. Finely chop the garlic with a knife, mix with sour cream, pepper to taste.
5. Pour the sour cream into the saucepan, mix. Stew for ten more minutes. Do not cover with a lid, let the excess liquid evaporate.
6. If desired, a few minutes before the end of cooking, you can sprinkle the dish with grated cheese, you get a delicious crust.

In sour cream

Features Delicate and light side dish with creamy aftertaste. If you remove garlic and pepper from the recipe, then the dish is suitable as a complementary food for the child.

What it consists of:

• zucchini - three pieces;
• tomatoes - 300 g;
• garlic - three cloves;
• sour cream - 100 g;
• greens - a bunch;
• vegetable oil - to taste;
• salt pepper.

Procedure

1. Peel the fruits, cut into neat bars.
2. Grind the tomatoes into small slices.
3. Combine zucchini and tomatoes, simmer over medium heat for seven minutes. Do not add water, as tomatoes will give juice.
4. Grind the garlic, mix with sour cream, season to taste the sauce with your favorite spices.
5. Pour the sauce into the saucepan, mix with a wooden spoon. Cover it, simmer another 15 minutes.
6. When the vegetables are soft, sprinkle with chopped herbs, let them insist a little before serving.

With egg

Features A simple and budget dish. The recipe will be useful for a nursing mother, as it combines a maximum of useful components.

What it consists of:

• zucchini - two pieces;
• chicken egg - three pieces;
• milk - 100 ml;
• onions - 200 g;
• butter - to taste;
• salt pepper.

Procedure

1. Peel the onion, chop finely, fry in butter for five minutes.
2. Cut the zucchini into medium cubes. Use young fruits, they are more tender, cook faster.
3. Add them to the pan. Close the lid.
4. Cook for 20 minutes. Do not mix.
5. Beat eggs with milk, pour the mixture into a saucepan. Cover, continue to simmer the zucchini in the pan for another five minutes until tender.

With cream

Features Delicate delicacy with a unique milk flavor. Serve as an independent snack or as a side dish for meat. Cream fat can be adjusted as you wish. The fatter they are, the thicker the creamy gravy will be.

What it consists of:

• zucchini - one piece;
• onions - 150 g;
• carrots - 200 g;
• garlic - two cloves;
• cream - 150 ml;
• greens - a bunch;
• chopped nutmeg - one teaspoon;
• vegetable oil - to taste;
• salt pepper.

Procedure

1. Peel the carrots, chop them with thin slices. Fry in a drop of vegetable oil.
2. Cut the onion into half rings, zucchini - into bars.
3. Put the prepared ingredients in a pan to the carrots. Fry for five minutes.
4. Pour the cream into a saucepan, sprinkle with spices, chopped garlic, simmer the ingredients under the lid for seven minutes.
5. At the end of cooking, sprinkle the side dish with herbs, serve hot.

With rice

Features Hearty stew without oil. All the ingredients are tender, and the rice, boiled in vegetable juice, acquires a friable structure.

What it consists of:

• zucchini - two pieces;
• rice - 200 g;
• tomatoes - 150 g;
• carrots - 200 g;
• onions - 150 g;
• garlic - three cloves;
• dill - a bunch
• sour cream - 50 g;
• salt pepper.

Procedure

1. Peel the fruit from the peel and seeds, cut into cubes.
2. Chop the onion in half rings.
3. Cut the carrots into thin slices.
4. Cut the tomato into small cubes.
5. In a pan, pass the onion, chopped garlic and carrots until tender.
6. Then add the zucchini and tomato, fry for another ten minutes.
7. Simultaneously boil rice.
8. Now you need a saucepan. Put a layer of rice in it.
9. Cover the cereal with vegetables, sprinkle with chopped dill. Salt and pepper.
10. Add sour cream and some water. Stew until liquid evaporates.

With carrots

Features Braised zucchini with carrots and onions is a simple and tasty dish on the water, which is ideal for a strict fast. To use the recipe during winter food abstinence, zucchini must be frozen in season.

What it consists of:

• zucchini - two pieces;
• onions - 150 g;
• carrots - 200 g;
• sunflower oil - to taste;
• salt pepper.

Procedure

1. Peel the onion, chop with squares.
2. Extinguish in a small amount of water until transparent.
3. Chop the carrots into thin strips.
4. Stew for five minutes over low heat.
5. Cut the zucchini into small pieces.
6. Put the vegetable to the rest of the ingredients, season with salt and pepper.
7. Cover the pan, cook for 15 minutes.

Stewed zucchini recipes leave room for experimentation. Combine vegetables with meat, spices, seasonings, add cereals and even sausage, without fear of culinary fantasies.

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