Stewed zucchini - the best recipes. How to properly and tasty cooked stewed zucchini.

Stewed zucchini - the best recipes. How to properly and tasty cooked stewed zucchini.

One of the main advantages of stewed vegetables is the speed of preparation, which, naturally, allows minimizing the destruction of useful substances. In addition, stewed vegetables are a great opportunity for culinary creativity. For their preparation, you can use any ingredients that you come across: potatoes, cabbage, tomatoes, eggplants, carrots, onions, and, of course, the “nail” of our article is a useful zucchini.

Stewed Zucchini - General Principles and Methods of Cooking

Zucchini is a dietary food product. They are useful, satisfying due to the presence of fiber and low-calorie (only 24 kcal per one hundred gr.). Some people mistakenly believe that the zucchini is a rather simple and unleavened vegetable that is not particularly prominent, therefore it does not include it in the diet, but in vain! After all, it contains a huge amount of essential microelements and easily digestible fiber, which helps our digestion work in the right mode. Moreover, zucchini can absorb the aroma and taste of the surrounding ingredients. This quality and helps him to "dissolve", but at the same time give the dish a full and rich taste.

Classical quenching of products is carried out with the addition of water or broth (meat, vegetable), however, due to the fact that the zucchini itself releases a sufficient amount of juice during the heat treatment, it is not necessary to “dilute” it with liquid. Most often, zucchini stew separately from the other ingredients, because they are prepared very quickly, unlike the same potato, beet or carrot. And a few minutes before the readiness, all the ingredients of the dish are mixed and stewed over a slow fire so that each ingredient is soaked as it should.

Stewed courgettes - food preparation

Before stewing zucchini and other vegetables, we thoroughly wash them, peel them off the skin, seeds and other unnecessary elements, cut them into approximately equal pieces so that the dish turns out not only useful but also attractive, and we act according to the recipe. We also note that any vegetables should be cleaned before cooking, and the meat (if you add it) is better to boil or fry in advance in a separate form. Stewed Zucchini - the best recipes

Recipe 1: Braised zucchini with yogurt

You are not mistaken, and your eyes do not deceive you. We will stew zucchini with yogurt - natural and without any additives. Zucchini for this dish we select only dairy (young) with thin skin and no seeds.

Ingredients:

- 500 gr. courgettes

- 200-250 gr. natural yogurt

- mustard seeds - two tea l.

- salt to taste

Method of preparation:

We wash the zucchini, it is not necessary to peel the skin (if the vegetable is young, unripe), although this is a purely individual matter. Cut it into thin slices (or cubes) and send it to the pan. Stew vegetables, lightly salted, for ten to fifteen minutes. Next, mix the yogurt with seeds and pour the zucchini. Simmer another couple of minutes and on the table. The dish, thanks to yogurt and mustard seeds, will have a very original taste. Especially the recipe is useful to those people who follow a strict diet.

Recipe 2: Stewed Zucchini with Tomatoes and Cheese

Squashes in this dish literally absorb the aroma of cheese and smoked chicken and are simply superb thanks to the successful combination of all the ingredients. Feel free to experiment with other vegetables, for example, by adding potatoes, cauliflower, etc.

Ingredients:

- 800 gr. courgettes

- two large tomatoes

- smoked breast

- one pack of processed cheese

- onion

- greens, spices, salt

Method of preparation:

Wash squash, dice, put them to stew in their own juice, slightly salted. In the meantime, we overcook the onion in a frying pan, free the tomatoes from the skin by scalding it with boiling water, chop it and add to the fried onion. Also put chopped chicken. All passeur to readiness tomato. Cut the cheese into small cubes. Dip vegetables in semi-cooked zucchini, dip cheese and mix everything well. Simmer another 5-7 minutes and turn off the stove. Serve dish, sprinkle it with herbs.

Recipe 3: Stewed zucchini in sour cream

Ripe zucchini in combination with vegetables in sour cream sauce is at the same time a light and nourishing dish that does not harm your figure in any way. The perfect side dish for any meat. We advise to adopt.

Ingredients:

- zucchini 1.5 kg

- four Bulgarian peppers

- two large tomatoes

- three cloves of garlic

- 250 gr. sour cream (up to 15% fat)

- greenery

- to taste spices, pepper, salt

- cooking oil for frying

Method of preparation:

Peppers are cleared of seeds, cut into cubes and spread on a preheated frying pan. Fry them in any vegetable oil for about 3, 5 minutes. Wash squash, peel, if they are old, cut into cubes and add them to the peppers. Fry vegetables together on high heat for ten minutes. At this time, we remove the skin from the tomatoes, we also cut them and send them to the vegetables in the pan. Stir and continue to fry for another 2-3 minutes. Sprinkle with pepper, spices, herbs, salt, pour sour cream, close the lid, reduce heat and simmer zucchini with vegetables and sour cream until ready (about 10-12 minutes). Ready stewed vegetables do not rush to remove from the stove after turning off, so they soak in sauce and become even tastier.

Recipe 4: Stewed Zucchini with Egg

Another option for cooking healthy zucchini with vegetables. Only this time add one egg and some milk to the dish to add a piquant taste. Squash, cooked in this way, are very beautiful and appetizing.

Ingredients:

- 500 gr. young squash

- one carrot

- one medium onion

- one tomato

- one egg

- three spoons of milk

- to taste: greens, garlic, spices

- vegetable oil

Method of preparation:

Peel and chop onions and carrots (onions - finely, and carrots - in thin slices). Fry the vegetables with a little oil. Finely cut the tomato (it is better to first remove the skin from it), beat the egg with a pinch of salt with a mixer, then add milk to it and again beat it slightly. Diced zucchini, sent to overcooked carrots, we also send a tomato and a beaten egg with milk. Close the lid, simmer the vegetables for 7-10 minutes, then open the lid, throw spices, garlic, etc., simmer until the liquid evaporates. Sprinkle the ready dish with finely chopped greens.

Stewed courgettes - useful tips from experienced chefs

- For extinguishing, it is more expedient to use young dairy zucchini, they do not need to be peeled from the skin, in which the greatest concentration of useful substances is concentrated. In addition, these vegetables will not “limp” in the process of quenching;

- If you use old zucchini, then they are best cut into large cubes (about 2 cm);

- Stewed zucchini in its own juice can be slightly “diluted” with good red wine or beer. An interesting combination that can be treated with caution. But the reviews about such an unusual approach are very worthy;

- For thickness in stewed zucchini, you can add flour. This is done as follows: for one-fourth cup of cold water, add flour (the amount depends on how thick you want to achieve), stir until a homogeneous mass and, stirring, pour liquid into stewed vegetables a few minutes before being cooked. By the way, milk can be used instead of cold water.

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