Zucchini stewed with tomatoes, chicken, cheese, egg. Original serve of zucchini stewed with tomatoes in cream and sour cream sauce

Zucchini stewed with tomatoes, chicken, cheese, egg. Original serve of zucchini stewed with tomatoes in cream and sour cream sauce

Vegetable dishes are an indispensable element in the diet of a healthy person. All of them are useful, the main thing is to learn how to cook vegetables correctly and tasty. Important and method of preparation. If you prefer not to fry, but to suppress, then the health benefits will be greater.

One of the most popular dietary summer dishes - zucchini stewed with tomatoes. In season, vegetables are inexpensive, grow in one garden, prepare quickly. What more could you wish for half an hour to prepare dinner for the whole family?

Is that add to the tomato and zucchini company additional ingredients: other vegetables, meat, sour cream, cream, cheese, offal. The neutral taste of the zucchini allows you to make such combinations almost endless. Moreover, the result of culinary experiments is sure to be excellent.

Stewed Squash with Tomatoes - General Cooking Principles

Quenching zucchini is quite simple. Vegetables should be thoroughly washed, cut into small cubes, quickly fry in vegetable oil, then add a little liquid (water, tomato sauce, cream, etc.) and bring to readiness literally in twenty minutes. You can stew zucchini and without any liquid, in its own juice, tightly covered with a lid. If the zucchini is young, you can extinguish it entirely, with seeds and peel. In old fruits, the skin must be cleaned, the core cut and discarded.

Tomatoes for the dish should also be washed and chopped. For a more delicate texture, you can peel the tomatoes. To do this, you need to cut the vegetable crosswise at the stalk, then lower it for 30 seconds into boiling water, and then into ice water. Peel is easily removed.

Preparation of other components also consists of cleansing and getting rid of unnecessary. Peel off carrots, rid peppers from partitions and seeds, onions and garlic from husks. Peel the chicken, remove all bones and cut into small pieces. Treat offal in an appropriate way, cutting off all the veins, fat, and other unappetizing places.

The fat content of sour cream and cream, if they are used in the recipe, depends only on individual preferences and personal attitude to caloric content. Zucchini and tomatoes are low-calorie in themselves, so excess fat will not hurt them, but it will improve the taste of the dish. However, if you need to beat almost zero calorie, it can be done easily by stewing vegetables on a drop of vegetable oil or without it at all. For example, in a multicooker.

Zucchini stewed with tomatoes “Dietary dream”

Mix of fresh seasonal vegetables will always help the hostess, as it is cooked quickly, and eaten instantly. The neutral taste of the zucchini is emphasized by the aromatic sourness of the tomatoes, the sweetness of the young carrots, the fragrant bitterness of the bell pepper, the sharpness of the garlic. Cooked in this recipe zucchini stewed with tomatoes will liven up a dryish chicken breast and will be good for any meat. The dish contains only 40 kcal per hundred grams - the dream of slimming girls!


• two small young zucchini;

• two fleshy tomatoes;

• one medium bell pepper;

• medium sized baby carrots;

• medium bulb;

• two cloves of garlic;

• bag of dried Italian herbs;

• spoon of olive oil;

• fresh vegetable greens.

Cooking Method:

Prepared squash cut into cubes.

Finely chop the onion.

Pepper cut into squares.

Tomato free from the skin and chop.

Carrot grate large.

Heat the oil, put the vegetables, fry over high heat.

After five minutes, cover the stew with a lid and simmer for about fifteen minutes on the slowest fire.

If your own juice is not enough and vegetables began to burn, pour half a glass of water.

Before the end of the braising, salt the stew and add dried Italian herbs. Cover with a lid and let it brew for about five minutes.

When serving, sprinkle with finely chopped parsley.

Zucchini stewed with tomatoes in sour cream

Fat sour cream and flour make this version of zucchini stewed with tomatoes a little more high in calories. But the taste of vegetables in sour cream is something incomparable. Tasty and healthy!


• young thin-skinned zucchini;

• three tomatoes;

• two hundred grams of fat fresh sour cream;

• a spoonful of flour;

• two or three cloves of garlic;

• oil for the pan.

Method of preparation

Cut the squash into thin slices.

Sprinkle with flour and fry in a hot (obligatory!) Pan.

Put the squash slices on a paper towel to remove excess fat. Cut tomatoes in any way.

Cut the garlic with a knife.

Zucchini return to the pan, put tomatoes on top, salt to taste, add a pinch or two of ground pepper (optional), chopped garlic and pour sour cream over everything.

If desired, vegetables can be laid out in layers.

Stew for half an hour on the slowest fire.

When serving, you can sprinkle with seasonal herbs.

Zucchini stewed with tomatoes and egg “Vegetable casserole”

Even small children will like the original version of stewed courgettes with tomatoes in the form of a casserole. This tasty and healthy dish can be quickly prepared for dinner.


• young zucchini;

• two small bulbs;

• three tomatoes;

• four eggs;

• parsley;

• oil for the pan.

Cooking Method:

Zucchini cut into cubes.

Onions chop.

In a hot skillet fry zucchini with onions. Five minutes is enough.

Tomatoes cut into small slices.

Put the tomatoes in the pan, mix and salt.

You can pour a little semolina, but it is not necessary. Manka will make the dish more satisfying.

Beat the eggs.

Drain the eggs in a frying pan, cover with a lid and simmer for 10 minutes at minimum heat.

Zucchini stewed with tomatoes and chicken with sour cream sauce

Gentle, juicy, fragrant dish is both light and satisfying. Zucchini stewed with tomatoes and chicken - a great main dish, which is suitable for lunch and dinner.


• average young squash;

• a pound of chicken breast;

• Bulgarian pepper;

• two tomatoes;

• medium bulb;

• one carrot;

• a glass of sour cream.

Cooking Method:

Zucchini cut into thin strips.

Pepper cut into rings or half rings.

Chop the tomatoes in any way (cubes or circles).

Coarse grate carrots.

Chicken breast cut into small pieces.

In a hot skillet fry zucchini.

Five minutes later add the tomatoes, peppers, fry for another two or three minutes.

Separately fry the carrots with onions.

Posting carrots, fry chicken fillet.

Combine all the ingredients of the dish, salt, add a pinch of pepper, mix.

Put sour cream, mix again, simmer under tightly closed lid for about ten minutes.

Turn off the heat and let the vegetables with the chicken brew for another ten minutes.

Zucchini stewed with tomatoes and chicken hearts “Creamy tenderness”

Gentle, tasty, hearty dish - zucchini stewed with tomatoes and chicken hearts. The creamy sauce makes it simply amazing.


• a pound of chicken hearts;

• average young squash;

• two potatoes;

• medium bulb;

• meaty tomato;

• one carrot;

• a glass of cream;

• some flour;

• greenery;

• Spices (pepper, Lavrushka optional).

Cooking Method:

Finely chop the onion and fry.

Tomato sliced.

Prepare hearts by cutting off ducts and fat.

Grated carrots add to the onion and continue frying for another two minutes.

Add hearts to the frying pan, pepper, salt, stir, fry for another two minutes.

Transfer the tomatoes into the pan, pour in a glass pan, cover tightly with a lid, simmer for forty minutes.

Cut the potatoes into thin slices.

Dice minced zucchini.

Add in a pan to the hearts of potato slices, a spoonful of flour (distributing it evenly) and mix.

Pour in a glass of heavy cream and boil for five minutes.

Add zucchini, simmer on very low heat for fifteen minutes.

If desired, chop the garlic and mix it with chopped greens.

Cover the greens and garlic in the pan, turn off the heat and let the dish stand for ten to fifteen minutes.

Zucchini stewed with tomatoes “Appetizing mix”

A great option zucchini stewed with tomatoes, herbs and eggplant is suitable for any meal. Low calorie, tasty and healthy!


• one medium zucchini;

• large eggplant;

• medium pepper;

• three tomatoes;

• medium bulb;

• whispering dried herbs;

• some vegetable oil for the pan;

• a tablespoon of dry red wine;

• ground pepper to taste;

• pinch of sugar.

Cooking Method:

Eggplant cut into cubes, salt and leave for ten minutes, so that the bitterness is gone with the juice.

Peel tomatoes, cut into cubes.

Squeeze the eggplants, rinse, dry.

Heat the butter and fry the eggplant cubes in it (five minutes).

Put the eggplants on a paper towel to stack excess fat.

Cut the zucchini, fry in the same pan.

Put on a napkin. Chop the pepper, fry too.

Fry the shredded onion for two minutes.

Mix all the vegetables in a separate dish, salt and add sugar, pepper, dried herbs and tomatoes.

Pour in red wine and simmer the stew for thirty minutes.

Feeding, garnish with parsley or dill.

Stewed Squash with Tomatoes under Cheese Fur

Another variant of zucchini stewed with tomatoes involves the use of cheese and eggs. Wonderful cheese "coat" makes this dish very tasty and beautiful.


• young thin-skinned zucchini;

• medium bulb;

• small carrots;

• three tomatoes;

• seventy grams of cheese;

• bag of dried herbs;

• egg;

• garlic optional (one clove);

• ground chili (if sharpness is not needed, remove);

• oil for the pan.

Cooking Method:

Onion chop.

Grate carrots.

Tomatoes free from the skin and chop with a knife.

Cheese grate finely.

Fry onion until golden.

Add carrots, fry for two minutes.

Add tomatoes, fry for another two minutes.

Put zucchini, salt, pour dried herbs, pepper, mix and simmer under a tight covered lid for forty minutes.

If the vegetables are burnt, pour a glass of water.

Beat the egg, pour it into the vegetables, mix, cover and simmer for another five minutes.

Turn off the fire, sprinkle grated cheese on vegetables, close the lid and leave for five minutes to melt the cheese.

Zucchini stewed with tomatoes and eggplants

Another option is zucchini stewed with tomatoes and eggplants less calories, because they do not need to pre-fry vegetables. The taste of the dish will be natural, summer, very gentle.


• three small eggplants;

• two young medium-sized zucchini;

• two fleshy tomatoes;

• medium bulb;

• two spoons of oil for the pan;

• one carrot;

• two slices of medium garlic;

• favorite greens for decoration.

Cooking Method:

Cut the eggplants and zucchini into cubes of the same size.

Chop the tomatoes.

Cut onions into rings.

Grate carrots finely.

Fry zucchini in hot oil.

Add eggplants to the pan, then tomatoes, carrots and onions, simmer over medium heat until cooked for about half an hour. Two minutes before turning off the heat, add chopped garlic under the lid.

Zucchini stewed with tomatoes - tips and useful tips

  • To refresh the taste of long-cooked zucchini stewed with tomatoes, you can use this technique. Beat the eggs and pour them into the frying pan five minutes before serving. It turns out as if a new hot dish - a tasty casserole! By the way, it is good and cold.
  • If zucchini is stewed with vegetables that contain a lot of liquid (eggplant, tomatoes), a lot of juice is produced. In order for it to evaporate faster, and the vegetables do not become boiled and softened, you need to stew the dish, without breaking the lid. If the stew is stewed together with potatoes, which do not produce juice at all, then the vegetables should be covered with a lid. Otherwise, the potatoes will become dry and burn.
  • When stewing vegetables should be stirred, but not often. Once every ten minutes is enough.
  • Dish should be tried on salt, if necessary, add some salt, but without fanaticism. The same goes for pepper.
  • When adding new ingredients, be sure to mix the contents of the pan.
  • Garlic is a very tasty seasoning for zucchini with tomatoes. But it must be properly entered into the dish. If you immediately add garlic, it will become soft and completely tasteless, boil soft and may even spoil the taste of the dish. Therefore, chopped garlic must be entered at the end of cooking, literally five minutes. So the vegetable will retain its sharpness and give the dish a wonderful fresh flavor.
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