Ragou can also become quite a summer dish, if you prepare seasonal vegetables for it. One of the options for a hearty hot in the summer time can be a ragout of courgettes, the preparation of which we decided to devote this material.
How to cook ragout with minced meat and zucchini?
Ingredients:
- olive oil - 15 ml;
- onion - 90 g;
- garlic chives - 3 pcs .;
- apple - 90 g;
- carrots - 110 g;
- minced turkey - 900 g;
- zucchini - 360 g;
- Dried sage, cinnamon, nutmeg, dried chili - 1 teaspoon each;
- tomatoes - 460 g.
Preparation
Pre-heating the olive oil in the brazier, save on it onions. To pieces of onions add garlic, and after 30 seconds add the grilled grated carrot and apple. Season the contents of the brazier with muscat, sage, cinnamon, chilli and generous pinch of sea salt. Simultaneously, add diced cubes with turkey stuffing, and after a couple of minutes pour all the mashed tomatoes and simmer for 25 minutes.
If you do not know how to cook such a ragout from zucchini in a multivarquet, then nothing can be simpler. Fry all the vegetables together with the turkey until the meat grabs, pour in the chopped tomatoes and set the "Quenching" regime for half an hour.
How delicious to cook a stew of zucchini and potatoes?
Ingredients:
- eggplant - 75 g;
- zucchini - 130 g;
- onion - 65 g;
- sweet pepper - 120 g;
- garlic teeth - 3 pieces;
- chicken broth - 540 ml;
- Potato tubers - 110 g;
- tomatoes in its own juice - 370 g;
- Dried basil, chili, cumin, oregano - 1 teaspoon each;
- canned corn and string beans - 160 g.
Preparation
By randomly chopping all the vegetables, put them in a brazier and brown on high heat. Put in the herbs and spices, add the legumes, pour all the tomatoes and a glass of water. Cover the stew container with a stew and cook over medium heat for 35-40 minutes.
How to cook a stew from zucchini and eggplant?
Ingredients:
- zucchini and eggplant - 240 g each;
- olive oil - 45 ml;
- sweet pepper - 140 g;
- tomatoes - 750 g;
- the laurel leaf;
- onion - 85 g;
- thyme - 4 branches;
- red wine vinegar - 15 ml.
Preparation
Fry the eggplant before blanching, add to it zucchini and onions, cubes of sweet pepper, laurel and thyme. Pour the dish with wine vinegar, season with sea salt and add the pinned tomatoes. Once the tomato sauce starts to boil, reduce heat and stew the stew for 20-25 minutes. Before serving, extract thyme and laurel from the dish.