Thanks to the unique properties of the squash, it is ideal to combine with the rest of the products, the zucchini stew can be cooked differently each time. In this way it will be possible to diversify the everyday menu, to fill it with bright and appetizing dishes.
How to cook ragout from zucchini?
Preparing a zucchini stew is elementary, without culinary delights and extra hassle. The basic recommendations of each recipe can be improved by connecting fantasy and applying non-standard individual solutions in practice.
- Milk ripeness fruits are used entirely, cutting off the edges, and the more mature ones get rid of the skin and seeds.
- The dish will be tastier if the ingredients before the joint quenching browned in hot oil.
- Typically, the juiciness of the components is enough to quench them in their own juice, but if necessary, you can add a little water or broth to the vessel.
- Garlic and greens are added at the end of cooking and allow the dish to brew slightly under the lid before serving.
Vegetable stew with zucchini
Even the simplest stew of vegetables with zucchini, cooked with a laconic set of products can be made unique to taste and extremely tasty. A couple of pinch of Italian or Provencal herbs and fresh finely chopped greens, added to the plate when served, can transform the food beyond recognition.
Ingredients:
- zucchini - 2 pcs .;
- carrots and onions - 2 pcs .;
- tomatoes - 4 pcs .;
- potatoes - 3 pcs .;
- oil - 50 ml;
- garlic - 1-2 teeth;
- salt, pepper - to taste;
- Provencal herbs - 1 teaspoon;
- greens of parsley, dill, basil.
Preparation
- On the oil fry sliced onions with carrots.
- Lay the potato cubes, fry, stirring, until half cooked.
- Add zucchini and tomato slices, season the dish to taste, cover with a lid and puff for 20 minutes.
- Add garlic and herbs to the stew of zucchini, mix and remove from the plate.
Stewed vegetable with eggplant and courgette
The following recipe for vegetable stew with zucchini and eggplant will give you a great light self-sufficient dish or a terrific garnish for fish or meat. Ideally, the vegetable mass in the process of quenching it is desirable not to mix, maintaining a minimum glow under the vessel, which will preserve the integrity of the slices.
Ingredients:
- zucchini and eggplants - 2 pcs .;
- carrots and onions - 1-2 pcs .;
- tomatoes - 4-5 pcs .;
- oil - 70 ml;
- garlic - 3-4 teeth;
- salt, pepper, greens - to taste.
Preparation
- Fry onion with carrots.
- Add chopped tomatoes, zucchini and eggplant.
- Salting the contents of the vessel, pepper, cover and cover for 20 minutes.
- Throw garlic, greens, a minute turn off the stove and give a stew of eggplant and courgettes to infuse.
Ragout of zucchini and potatoes with meat
Having supplemented the recipe of a stew of vegetables with zucchini meat, it will be possible to solve the issue with the design of a hearty dinner or dinner, providing it with a completely self-sufficient, appetizing and nutritious dish. You can take pork, veal or dietary chicken, which harmoniously fits into the overall palette of taste.
Ingredients:
- zucchini - 400 g;
- potatoes - 4 pieces;
- chicken fillet - 300 g;
- carrots and onions - 1-2 pcs .;
- tomatoes - 3 pcs .;
- oil - 70 ml;
- garlic - 3 teeth;
- salt, pepper, greens - to taste.
Preparation
- Fry chopped chicken in butter.
- Add onion rings and carrots, fry another 10 minutes.
- Place the potato cubes, cover the container with a lid and rinse the contents for 10 minutes.
- Throw sliced zucchini, tomatoes, seasonings, salt, pepper, stew for another 15-20 minutes.
- Season the vegetable stew with chicken and zucchini garlic, greens, let it brew for 15 minutes.
Vegetable stew with cauliflower and courgettes
A light and at the same time a nutritious dish will be cooked with the following recipe ragout of zucchini with the addition of cauliflower. A special flavor and additional characteristics will be given to the sweet Bulgarian pepper, which, ideally, is better to take different colors, but will set off the taste and make it more saturated with green onions and sour cream.
Ingredients:
- zucchini - 400 g;
- cauliflower - 1 pc .;
- Bulgarian sweet pepper - 500 g;
- carrots and onions - 1-2 pcs .;
- tomatoes - 350 g;
- oil - 100 ml;
- garlic - 3 teeth;
- salt, pepper, green onions, sour cream - to taste.
Preparation
- Pass onion in oil and carrots.
- Add the inflorescence of cabbage, cubes of zucchini, pepper.
- Stew vegetable stew with zucchini and cabbage 10 minutes.
- Lose tomato slices, garlic, season the dish to taste, stew for another 5-10 minutes, served with sour cream and green onions.
Vegetable stew with mushrooms and zucchini
Having executed the recipe of a stew from zucchini with the addition of mushrooms, it will be possible to completely take a fresh look at the properties of the usual culinary composition, which becomes more fragrant, acquiring additional nutritional characteristics. Soft soft taste of it is also achieved through the use of leeks instead of onions.
Ingredients:
- zucchini - 700 g;
- champignons - 300 g;
- leeks - 200 g;
- carrots - 1 piece;
- tomatoes - 250 g;
- oil - 100 ml;
- garlic - 2 teeth;
- salt, pepper, seasoning - to taste.
Preparation
- Sauté the sliced leeks and carrots in oil.
- Add zucchini cubes, chopped mushrooms, tomatoes, stew for 20 minutes.
- Season the ragout of courgettes with mushrooms garlic, salt, pepper, spices, warm a couple of minutes and serve with greens.
Stewed zucchini with rice
A special taste and additional nutritional value is obtained by a stew prepared from zucchini with the addition of rice. The result is a cross between a risotto and a vegetable plov. If desired, the composition of the dish can be supplemented with chopped cubes of bell pepper, green peas or other vegetables.
Ingredients:
- zucchini - 700 g;
- rice - 80 g;
- carrots and onions - 1 pc .;
- oil - 100 ml;
- salt, pepper, seasonings, greens - to taste.
Preparation
- Fry separately cut courgettes and onions with carrots, put together in a common container.
- Add the washed rice, top up the boiling water to cover the contents by 1.5 cm, seasoning the dish to taste.
- Stew the vegetable stew with zucchini and rice until the latter is ready, from time to time stirring and topping boiling water.
- Before serving, complement the food with herbs.
Vegetable stew with pumpkin and courgette
The next multi-component recipe for vegetable ragout with zucchini takes on special flavor and nutritional characteristics by adding diced pumpkin pulp. If there are no fresh tomatoes, you can replace them with tomato paste, sauce, ketchup or tomatoes in your own juice.
Ingredients:
- zucchini and pumpkin - 400 g;
- potatoes - 900 g;
- carrots and onions - 1 pc .;
- tomatoes - 350 g;
- Bulgarian pepper - 1-2 pieces;
- oil - 100 ml;
- salt, pepper, spices, garlic - to taste.
Preparation
- Fry onion with carrots.
- Add the potato, squash, peppers and fry, stirring, under the lid for another 5 minutes.
- Pile the pumpkin cubes, tomatoes, season the ingredients with spices, salt and pour a little hot water.
- Stew the stew until the softness of the vegetables.
- When ready, you can add greenery and garlic to the vessel.
Stew of zucchini in the oven
Pizza stew is a recipe that can be made in the oven. Such heat treatment is an ideal way to preserve the integrity of vegetable slices and get an appetizing look of ready-to-eat food, which can be cooked in laconic or multicomponent composition, adding mushrooms, eggplant, cabbage or other vegetables.
Ingredients:
- zucchini - 700 g;
- carrots and onions - 1 pc .;
- garlic - 4 teeth;
- tomatoes - 1-2 pcs .;
- oil - 80 ml;
- salt, pepper, greens - to taste.
Preparation
- Diced vegetable marrows are sprinkled with oil, seasoned with spices, laid into a mold and baked for 20 minutes at 200 degrees.
- In a frying pan, chop the onions with carrots, add tomatoes, salt, spices, greens, garlic, prideruskayut until soft, then spread on the toasted courgettes.
- Stir the vegetables and bake for another 15 minutes.
Stewed zucchini in the multivariate
Another great way to preserve the original appearance of vegetable slicing is to prepare a vegetable stew with zucchini in a multivariate . The dish will not be burned, ideally it will be stained, it will acquire a particularly rich taste and stunning aroma, saving the cook from tiring control over the process and stirring.
Ingredients:
- zucchini - 700 g;
- Bulgarian pepper, carrots and onions - 2 pcs .;
- garlic - 3 teeth;
- tomatoes - 350 g;
- oil - 60 ml;
- salt, pepper, greens, seasoning - to taste.
Preparation
- In the "Hot" mode, onions are roasted onions and carrots.
- Lay the rest of the sliced vegetables.
- Add salt, seasonings, pepper, transfer the device to "Quenching" for 30 minutes.
- 5 minutes before the end of the regime, season the dish with garlic and herbs.