Good afternoon.

As promised, I’m starting to carefully analyze recipes for preparing a wide variety of dishes that can be prepared from zucchini. Last time we looked at it, and today we will find out how to stew zucchini.

There are many ways here: you can cook them in the form of goulash or as a warm salad, you can use meat and minced meat as ingredients, or make a purely vegetarian dish.

It would also be an excellent solution to include stewed zucchini in your healthy diet, because it’s no secret that this vegetable has health benefits, which is important for people watching their diet.

And this is not even taking into account the fact that you can simmer not only in a frying pan. But more on that below.

In general, I have no doubt that today everyone will find a recipe “for themselves.”

Before we begin, I will note one more thing: there is nothing complicated in preparing these dishes, so I will not focus on step-by-step preparation. The only important things here are the proportions of the ingredients and the time until each of them is ready.

Well, now, finally, let's begin.

How to cook stewed zucchini with vegetables in a frying pan

Let's start with the most popular method of stewing - in a frying pan. This is one of the simplest and fastest options. The frying pan heats up evenly, nothing burns (if the frying pan is good) and all that is generally needed is to first fry the food a little, then add water or dressing and leave it to “simmer” under the lid.

Well, the aroma from fried vegetables is always pleasant and stimulates the appetite.

I offer you several interesting recipes with well-chosen ingredients.

Stewed zucchini with carrots and onions

One of the simplest recipes. We make a classic frying of carrots and onions, and then simmer the zucchini in it.

Ingredients:

• Zucchini - 1.5 kg
• Onion - 2 pcs (250 g)
• Carrots – 3 pcs (250 g)
• Salt - 1 tsp
• Vegetable oil for frying
• Ground black pepper - to taste
• Greens for garnishing the finished dish

Preparation:

1. Heat vegetable oil in a frying pan and fry the chopped onion over medium heat until it becomes translucent (5 minutes). Stir occasionally.

2. Then add the finely grated carrots to the onion and continue frying with stirring until the carrots soften. Now you can add zucchini, cut into small cubes.

3. Add salt and pepper, mix and cover with a lid. Reduce the heat to minimum.

Simmer the vegetables for 25 minutes, stirring occasionally.

You can add chopped herbs to the finished dish for flavor.

Ready. Bon appetit!

How to stew zucchini with tomatoes

The previous recipe can be made more interesting by including tomatoes. Thanks to tomato juice, it will taste completely different.

Ingredients:

• Zucchini - 2 pcs.
• Carrots - 1 pc.
• Tomatoes - 1 pc.
• Onion - 1 pc.
• Vegetable oil
• Salt, spices

Preparation:

1. Chop the onion and carrots and fry in a frying pan with vegetable oil for 6-9 minutes over medium heat until the vegetables soften. And at this time we do some magic with the tomato.

You need to make a cross-shaped cut on it and pour boiling water over it.

After which it is easy and effortless to remove the skin.

And cut into small cubes, which are then fried with onions and carrots.

2. Fry the vegetable mixture for 4-5 minutes, then add the chopped zucchini, stir and cover with a lid, after reducing the heat to low.

3. Simmer for 15-20 minutes, stirring occasionally.

Garlic lovers can add it by passing it through a garlic press about 5 minutes before the end of cooking.

Ready. Bon appetit!

Vegetable stew with eggplants, tomatoes and bell peppers

Now let’s mix all the seasonal vegetables into a pile and get a vitamin bomb. Yes, I know that some vitamins are lost when heated, but there will still be more than enough of them in this dish. And don’t forget about the fiber and microelements contained in vegetables - their importance for the body is no less.

Ingredients:

• 1 zucchini
• 1 eggplant
• 1 onion
• 1 carrot
• 1 bell pepper
• 2 tomatoes
• 30 ml sunflower oil
• Water – 100 ml
• Salt, pepper - to taste

Preparation:

All vegetables need to be washed and cut, following the rules familiar to everyone:

• The tails of the zucchini are cut off and cut into cubes. If the vegetable is not young, then you need to peel it.
• The eggplant is also cut into cubes after removing the tails.
• The onion is chopped or cut into half rings.
• Pepper is usually turned into strips, after removing the seeds and membranes from it.
• You can simply cut the tomato into slices, or you can first remove the peel, as shown in the previous recipe.
• Carrots are traditionally grated on a fine grater.

Place the vegetables prepared in this way into a deep frying pan, pour vegetable oil and water into it, mix, cover with a lid and place on low heat. Simmer for 20-25 minutes, stirring occasionally. About 5 minutes before the end, add salt and pepper.

Ready. Bon appetit!

Video on how to cook zucchini with vegetables and rice in a frying pan

Now I propose to move on to slightly more complex recipes, where other products are used in addition to vegetables. For example, here is a very tasty and satisfying way to stew zucchini with vegetables and rice.

Stewing zucchini in a frying pan with chicken breast

Let's move on to more substantial dishes with meat. And first, let's take chicken fillet. Tender chicken meat and stewed vegetables. What could be more satisfying and tastier?

Ingredients:

• Chicken breast – 500 onions
• Zucchini - 500 g
• Potatoes - 500 g
• Carrots - 1 pc.
• Onion - 1 pc.
• bell pepper
• Tomato paste - 1 tsp
• Water - 1/4 cup
• Salt, pepper mixture, dried herb seasoning - to taste

Preparation:

1. Heat the frying pan, then pour 100 ml of vegetable oil into it, wait for it to heat up, then lay out the fillet, cut into random pieces and fry it over medium heat until the meat turns white. This will take about 10 minutes.

2. Then add chopped onion, diced potatoes and continue to fry, stirring occasionally until the chicken becomes golden brown (10-15 minutes).

3. Next come all the remaining vegetables, also cut into small cubes and salt with spices.

Stir and fry for another 7 minutes so that the vegetables fry a little and release the aroma.

4. As a final touch, add tomato paste diluted in water, stir one last time, reduce the heat to low and leave to simmer for 5-10 minutes.

The readiness of the dish is checked by the readiness of the meat. If it is ready, then the vegetable stew is ready too.

Bon appetit!

Delicious recipe with vegetables, meat and potatoes

It may seem to you that this method is the same as the previous one, only the meat is different. But no. The difference here is that the vegetables are not pre-fried, which means they retain their juice, which remains in the pan. The result is not a stew, but rather a meat broth with vegetables. Delicious.

This method is very convenient for cooking in a cauldron somewhere in nature.

Ingredients:

• Pork – 500 g
• Zucchini - 1 piece
• Potatoes - 1 kg
• Carrots - 3 pcs.
• Onion - 1 piece
• Bell pepper - 1 piece
• Vegetable oil - 2 tbsp
• Salt and spices - to taste

Preparation:

1. Cut the pork into large pieces (like shish kebab) and fry in a frying pan with vegetable oil over low heat for 20 minutes.

2. Then add coarsely chopped carrots and onions to the meat, add salt and pepper, mix and simmer under a closed lid for 10 minutes.

3. And lastly, add chopped potatoes, zucchini and pepper. Stir again, cover with a lid and simmer over low heat for 30 minutes.

As you noticed, in this recipe all ingredients are chopped coarsely. This is to make it more convenient to lay out on plates later.

That's all. It will take about an hour to do everything. Bon appetit!

How to stew zucchini with vegetables in a saucepan

A distinctive feature of cooking stewed zucchini in a saucepan is that the dish is cooked with gravy. Therefore, it can act both as the first and as the second. This is very convenient if, for example, you are on a diet and really want some broth.

In general, zucchini cooked in a pan with vegetables is much more dietary than cooked in a frying pan (since it contains less oil) and will fit perfectly into a healthy diet if you are on a diet or just watching your health.

If you are interested, then I offer 4 different options for stewing vegetables in a saucepan.

The simplest recipe for stewed zucchini with vegetables

The name speaks for itself: the whole difficulty lies in the preliminary cutting of the ingredients.

Step-by-step recipe for stuffed zucchini with minced meat

And this recipe will make you remember about. Indeed, they are very similar. But the walls of the zucchini are more durable and the finished dish can even be cut into rings - nothing will fall apart.

Ingredients:

• Zucchini - 3-4 pcs.
• 1 medium onion
• 1 carrot
• Minced meat – 500 g

For the gravy:

• Flour - 2 tbsp
• Tomato paste - 2 tbsp
• Water – 700 ml
• Sunflower oil - 4 tbsp

Preparation:

1. Cut the zucchini in half and scrape out the middle. The easiest way to do this is with a teaspoon. The wall thickness of the resulting form should not be more than half a centimeter. And there should be a bottom.

It is advisable to use zucchini of the same thickness, so that when stewing it does not turn out that some are already ready, while others are not yet.

2. Finely chop or grate the onion and carrots and fry in vegetable oil until golden.

3. Mix the minced meat with fried onions, add salt and pepper and mix thoroughly until smooth.

4. Fill the zucchini molds with minced meat and place them upright in a pan.

5. To prepare the gravy, heat the sunflower oil and fry the flour in it over medium heat.

6. Then add tomato paste and fry it too.

7. Finally, add water, stir the mixture until smooth and wait for it to boil.

8. Pour the resulting gravy into the pan with the zucchini and place it over medium heat.

The gravy should almost completely cover the zucchini.

9. When the pan boils, reduce the heat to low, cover it with a lid and leave to simmer for 40 minutes.

Ready. Bon appetit!

Vegetable stew with tomatoes and tomato paste

This is an excellent universal recipe by which you can prepare a lunch dish and you can also use it to make preparations for the winter if you pour the resulting dish into sterilized jars. But we will talk about this in a separate topic a little later.

Ingredients:

• 1 medium sized zucchini
• 2 tomatoes
• 2 bell peppers
• 3-4 medium carrots
• 1 onion
• 2-3 cloves of garlic
• 250 g tomato paste
• 2 tbsp lemon juice
• Salt pepper

Preparation:

1. Chop onions and carrots and sauté in a saucepan with a small amount of vegetable oil until soft.

2. Add the diced zucchini, stir, close the lid and simmer for 8-10 minutes.

3. Then come small chopped tomatoes and bell peppers, which must also be mixed and simmered under the lid for 10 minutes.

4. As a final touch, add tomato paste, lemon juice, chopped garlic and salt and pepper. Stir and cover the pan for the last time for 10 minutes.

Ready. Bon appetit!

Original recipe for stewed vegetables in tomato juice

And finally, another interesting cooking option in which stewing takes place in tomato juice.

Ingredients:

• Zucchini – 600 g
• Garlic – 1 head
• Tomatoes – 300 g
• Greens (dill, parsley, onion) – 2-3 sprigs each
• Salt - to taste
• Italian seasonings – 1 tbsp

Preparation:

1. Cut the zucchini into rings about half a centimeter thick, add salt, add seasonings and mix thoroughly.

2. Take a saucepan or small saucepan and place the zucchini circles very tightly in it.

3. Grind the tomatoes in a blender along with the garlic.

If desired, the skins of the tomatoes can be removed first by pouring boiling water over them.

4. Pour the resulting juice over the zucchini and place the saucepan on low heat.

5. Sprinkle chopped herbs on top, close the lid and simmer for 15 minutes.

Ready. Bon appetit!

These are the interesting recipes I have collected in today’s article. But these are not all the ways. There are excellent options for stewing zucchini in the oven. They can be stewed either in a mold or in pots. Such options undoubtedly deserve attention and I will write about them in the near future.

That's all for today, thank you for your attention.

Cutlets or sausages. Even a novice cook can prepare such a dish on his own.

Let's look at a few recipes in more detail.

Cooking zucchini stewed with tomatoes and onions

In fact, there is nothing difficult in preparing such a dish. You just have to strictly follow all prescription requirements.

So what ingredients do we need to make stewed zucchini with tomatoes? For such a vegetable dish we need the following ingredients:

• fresh fleshy tomatoes - 2 pcs.;
• small young zucchini - 2 pcs.;
• wheat flour - about 2/3 cup;
• sea ​​salt, ground pepper - use to your taste;
• large sweet onions - 2 heads;
• vegetable oil - about 35-45 ml;
• full-fat sour cream of maximum freshness - approximately 100 g.

Preparing vegetables

The stewed zucchini with tomatoes should be prepared in stages. First, wash the main product thoroughly. After this, the zucchini is dried with paper towels, the skin is cut off and chopped into slices about 0.7 cm thick. If you use young and soft vegetables, you don’t need to peel them.

Having processed the zucchini, begin preparing the remaining ingredients. Fleshy tomatoes are washed, blanched and peeled. Subsequently, they are finely chopped with an ordinary kitchen knife.

As for sweet onions, they are peeled and chopped into small cubes.

Pre-frying ingredients

To make zucchini stewed in sour cream and tomatoes as tasty as possible, they should be fried first. To do this, slices of vegetables are rolled in a dry mixture consisting of wheat flour, ground pepper and sea salt. Next, all the vegetables are fried one by one in a very hot frying pan with vegetable oil (on both sides).

Extinguishing process

As soon as all the zucchini slices are thoroughly fried, add onion cubes to them. After this, all the ingredients are covered with finely chopped tomatoes.

Covering the ingredients with a lid, simmer them over low heat for about ¼ hour. After this time, the vegetables are thoroughly mixed and tasted. If they don't have enough salt or pepper, they add it.

Thick and fresh sour cream is also added to the pan with vegetables. After mixing the ingredients, cover them again with a lid and simmer in the same mode for another 5-8 minutes.

How to present it to the dinner table?

Stewed zucchini with tomatoes is often served as a delicious vegetable side dish. To do this, the dish is placed hot on a plate, and meat, cutlet or sausage is placed next to it.

If you do not want to use stewed zucchini with tomatoes as a side dish, then it is recommended to cool it at room temperature, place it in a container with a lid and place it in the refrigerator.

As soon as the vegetables are cold, they are placed in a beautiful bowl and served for lunch along with a slice of bread. If you follow all the described steps, you will get a very tasty vegetable salad. By the way, by applying it to a slice of toasted toast, you will make a flavorful and nutritious snack that can be safely served even for a holiday dinner.

Cooking stewed zucchini with peppers and tomatoes

There are many ways to stew vegetables at home. If you are a summer resident and you have had a rich harvest of zucchini, then you can use them to make very tasty dishes for meat or fish.

It should be especially noted that this product is universal. It goes well with other vegetables and is also quickly heat-treated. To see this from your own experience, we suggest buying zucchini and making a delicious side dish for the dinner table.

So, to implement this recipe we may need the following components:

Step-by-step processing of ingredients

How to cook stewed zucchini? With carrots and tomatoes, this dish turns out especially tasty. Before you start cooking it, you need to prepare all the ingredients.

Fresh and young zucchini is thoroughly washed, the ends are removed, and then chopped into medium cubes. Also peel the onions separately and cut them into large half rings. Sweet peppers are chopped in the same way. However, before this, it is cleaned of the stalk, partitions and seeds.

As for large carrots, they are grated using a coarse grater. In addition, fresh herbs are chopped.

In order for stewed zucchini with tomatoes, which are not very high in calories, to turn out especially tasty, fresh tomatoes need to be minced through a meat grinder or crushed in a blender to a homogeneous puree.

The process of cooking a vegetable dish

It is advisable to prepare this side dish in a thick-walled pan. A little sunflower oil is poured into it, and then grated carrots and onions are added. After thoroughly mixing the vegetables, fry them over medium heat for about 6 minutes. This time should be enough for them to become as rosy as possible.

After the described steps, sweet pepper half rings and zucchini cubes are added to the sautéed onions and carrots. After salting the ingredients to your taste, mix them thoroughly.

After frying the food for about 3 minutes, add a little water and cover with a lid. In this form, vegetables are stewed for about 5-8 minutes. After this time they are interfered with again. Next, puree made from fresh tomatoes is added to them. Along with it, add ground pepper and finely chopped herbs to the ingredients.

After mixing the vegetables in the tomato pulp, cover them with a lid and continue to simmer for 10 minutes. During this time, all ingredients should be completely cooked. After tasting them, additional spices and seasonings are added to them. Also, not very fatty mayonnaise is added to the side dish.

After keeping the dish on the stove for about two more minutes, remove it from the heat and leave under the lid for ¼ hour.

How and with what to serve it at the family table?

A side dish of stewed zucchini, carrots, onions, peppers and tomatoes should only be served hot. The dish is placed on a plate, and any meat or sausage product is placed next to it.

It is advisable to present such a lunch to the family table along with a slice of black bread and homemade marinades.

As you can see, there are many ways to stew zucchini and tomatoes at home. The recipes presented are not the only ones. For example, some housewives add potatoes, cabbage, broccoli, as well as green beans, white beans, chickpeas, celery, etc. to this dish. Cooks also often stew zucchini and tomatoes along with chicken breasts or pork.

To get a more flavorful lunch, add grated garlic cloves, dried thyme and basil to this dish. However, they do this only after removing the side dish from the stove. Only in this way will the aroma of these components be revealed, making your lunch more rich and tasty.

Description

Zucchini stewed with tomatoes is a wonderful dish that can be prepared during the ripening season of these vegetables. You can eat it on its own, as a snack, spread on a slice of Borodino bread, as a side dish for meat dishes, or as a stewed salad for some other dish. In general, this is a universal recipe. In addition, the dish turns out very tasty and healthy. It must be included in your diet in order to saturate your body with much-needed vitamins and minerals for winter. In addition, the calorie content of such stewed zucchini is very low. Therefore, if you are watching your figure, you can include them in your diet without a doubt!

We will simmer the zucchini together with onions and carrots, and add garlic at the end of cooking for flavor. In addition, the dish contains tomatoes, which we will use to replace traditional tomato paste. This will make it much tastier and healthier.

So, if you like stewed zucchini with tomatoes and would like to cook it, then we will help you with this! Check out the step-by-step photo recipe below. It describes in detail all the stages of cooking, and also indicates some tricks that will make the dish really delicious!

Ingredients

• 
  (1 large or 2 medium)
• 
  (3 pcs.)
• 
  (3 pcs.)
• 
  (1 PC.)
• 
  (3-4 cloves)
• 
  (taste)
• 
  (taste)
• 
  (a little for frying)

Cooking steps

We stock up on one large or two medium zucchini. They will need to be washed thoroughly and then peeled using a vegetable peeler.



Cut the zucchini into large cubes and place them in a preheated frying pan. You can add a small amount of refined and deodorized sunflower oil.



We clean the onion and then hold it under water for a couple of seconds. This will help precipitate the volatile phytoncides that make us cry when cutting a vegetable. Now each onion head needs to be cut into four parts and each of these parts should be chopped, but not too thin.



Place the chopped onion in the frying pan with the zucchini.



Mix the vegetables thoroughly and simmer them over moderate heat.



Now let's move on to the sweet carrots. We will clean and wash it, and then grind it. For chopping we use a standard grater.


Pour the carrots into the frying pan with the zucchini and onions that were previously simmering there.



Mix the vegetables in the pan thoroughly. Please note that the zucchini will release a lot of liquid, so it is better not to cover them with a lid, otherwise the moisture will not evaporate well. It should be simmered over medium heat.



Using a blender, chop one peeled tomato. To remove the skin from a tomato, you first need to make a cut in the shape of a cross, and then scald it with boiling water - and the skin will easily rise. Add salt to the crushed tomato (you will need one level teaspoon).



Add the tomato to the vegetables in the pan, and then mix them thoroughly.



We continue to simmer the zucchini and tomatoes over medium heat.



Peel 3-4 cloves of garlic and cut them lengthwise into two halves. Then cut each half into narrow slices.



Towards the end of cooking, add garlic to the vegetables. It will give the finished dish a unique aroma! At the same stage, pepper the zucchini to taste. If you additionally chop the stewed zucchini using a blender, you will get zucchini caviar.



Transfer the finished dish to a storage container. Just let the container cool to at least room temperature before putting it in the refrigerator.



This is such a delicious thing we got! Can be served both warm and cold.



Bon appetit!

Once upon a time in one small restaurant we were served cutlets with an interesting side dish of zucchini and tomatoes. The tomato, however, was large and diced, but otherwise I kept the recipe in the form in which I received it from the waiter.

Stewed zucchini with tomatoes in a frying pan is a simple and tasty dish that can be prepared in a matter of minutes. It goes very well as a side dish to the main dish - both fish and meat.

Prepare all products according to the list. Instead of a large tomato, I took cherry tomatoes; you know, they make the side dish tastier. I think the cherry tomatoes add more sweetness to the dish.

Wash the zucchini and cut into strips. I first cut them into circles, and then cut each circle into strips, you can do it your way.

Heat vegetable oil in a frying pan, preferably olive oil. Add zucchini to the oil and simmer over medium heat for 5-7 minutes, they should release some juice.

Wash the cherry tomatoes, dry them and cut them in half lengthwise.

Add tomatoes to zucchini.

For spices, I add a mixture of Provençal herbs, you can add your favorite spices.

Add also salt and pepper to taste.

Pour in a couple of tablespoons of water. Cover the pan with a lid and simmer the vegetables for 8-10 minutes over low heat.

Pass the garlic through a press, add to the frying pan with the zucchini and simmer the contents of the frying pan for another couple of minutes, stirring.

Stewed zucchini with tomatoes in a frying pan turned out excellent! Serve them with meat or fish dishes.

Bon appetit!

Autumn is the ideal time to prepare healthy dietary dishes. The abundance of vegetables allows us to experiment in our kitchen. We suggest you prepare stewed zucchini with tomatoes. The recipe does not involve the use of oil. If you are on a strict diet, instead of granulated sugar, add a sugar substitute to the stew. A dish of this type is ideal for adherents of vegetarian cuisine - the recipe contains no animal products.

Stewed zucchini with vegetables

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If you think that cooking vegetables requires utensils in which you can cook without oil, you are mistaken. This recipe uses juicy tomatoes that will release their juice. All vegetables will stew in their own juice. This stew can be prepared for the winter - put into sterile jars, sterilized for 10 minutes in boiling water, rolled up with lids and stored in a cool place.

• Cooking time: 40 minutes
• Number of servings: 4

You will need:

• medium-sized zucchini (1 pc.);
• tomatoes (3 pcs.);
• garlic (3 cloves);
• red bell pepper (2 pcs.);
• paprika;
• salt;
• sugar (you can use a substitute).

Method for preparing stewed zucchini with tomatoes and peppers

Start with tomatoes. Place them in boiling water and cool immediately. After such contrasting “baths” it will be easier for you to remove the skin. Cut the fruit into several parts, cut out the stalk. Place them in a thick bottomed pan.

Cut the fruit into several parts, cut out the stalk

Wash the red pepper and remove the seeds. For this stew you need to use fleshy ripe fruits. Cut the pepper into strips and mix with the tomatoes.

Wash the red pepper and remove the seeds

Prepare the zucchini. Peel them and remove the seeds. Cut into thin slices and add them to the tomatoes and peppers. If you are using small, thin-skinned zucchini, there is no need to peel them.