After the notorious pancakes, a vegetable stew with zucchini is one of the most popular summer dishes. We take as a basis the proven recipes of stewed zucchini with tomatoes and we will complete them in our own way with various additives from vegetables and herbs so that the bitten vegetable stew will again become a family favorite.
Zucchini stewed with tomatoes and garlic
Ingredients:
- large zucchini - 1 piece;
- garlic teeth - 3 pieces;
- a branch of fresh thyme;
- tomatoes - 670 g;
- purple onion - 110 g;
- sausage - 130 g;
- tomato sauce - 240 ml;
- smoked paprika - 1 teaspoon;
- olive oil - 15 ml.
Preparation
After heating a little oil in the brazier, we use it to pass the chopped purple onions. To the onion roast, add chopped garlic and thyme leaves, and after a couple of minutes we put the chopped sausages. When the latter acquire a characteristic golden ebb, fill the contents of the dishes with tomato sauce and wait for it to boil. Spread zucchini and tomatoes, add paprika for flavor and stew for 15-17 minutes.
Zucchini stewed with tomatoes can be made in the multivark, for this, first of all, fry the vegetables on the "Baking", and after adding the liquid go to "Quenching" for half an hour.
Stewed zucchini with mushrooms and tomatoes
Ingredients:
- corn - 4 cob;
- butter - 45 ml;
- onion - 90 g;
- carrots - 120 g;
- a stalk of celery - 1 piece;
- zucchini - 320 g;
- champignons - 270 g;
- tomatoes - 800 g;
- leaves oregano - 1/4 tbsp.
Preparation
We cut corn kernels, and boil the cobs for half an hour. In butter, let's pass the carrots with sliced stalks of celery and onions. To zazharke add zucchini, mushrooms and stew is still a couple of minutes. Fill the vegetables with a glass of broth from corn cobs, add tomatoes and corn kernels. After 7 minutes, pour the sliced oregano and serve.
Zucchini stewed with pepper and tomatoes
Ingredients:
- onion - 75 g;
- olive oil - 60 ml;
- garlic teeth - 8 pcs .;
- ground coriander - 2 tsp;
- Fresh tomatoes - 1,2 kg;
- eggplant - 320;
- zucchini - 290;
- sweet pepper - 420 g;
- laurel leaves - 4 pcs.
Preparation
Before you cook stewed zucchini with tomatoes, rinse all vegetables, peel and cut into cubes of equal size. Cubes zucchini and eggplants salt and leave for half an hour, and then rinse.
In warmed-up oil, save onions, coriander and garlic teeth. Add the prepared vegetables and laurel, lower the heat and cook the stewed zucchini with half an hour tomatoes. Juice from vegetables should be plenty, but if you think that the liquid is not enough, pour a little vegetable broth or plain water.