Zucchini stewed with vegetables

Zucchini has a delicate, fleshy texture and a delicate flavor that goes well with other vegetables, mushrooms, all kinds of meat. They have the property to change their organoleptic qualities, absorbing the juice of other products and their flavor. They themselves like many, but if you add them with other ingredients, you can get a lot of new dishes. Zucchini stewed with zucchini, have a more expressive taste than stewed separately. There are many variations of this dish, which allows you to diversify the menu, without spending a lot of money on cooking lunch or dinner.

Cooking Features

Cooking zucchini stewed with vegetables is not a difficult task. The time required for this depends on the specific recipe and the volume of the dish you want to receive. The taste of the zucchini stew and its appearance may depend on knowing a few things.

Both small and large zucchini are suitable for cooking the stew, but from the young it turns out to be more delicate in taste than from the mature ones.
The nature of slicing zucchini can be different, more often they are cut into cubes or circles. The dish will look more appetizing if other vegetables are crushed accordingly.
Young zucchini before cooking requires minimal processing: wash them well enough, blot them with a napkin, cut off the tips. Mature fruits require more attention. With the help of vegetable peelers, they need to be freed from coarse rind Then the vegetables are cut in half, large seeds are cleaned with a spoon. Only then can they be used to make stews.
If vegetables are stewed not immediately, but after roasting, the stew of them will be more tasty, but not dietary.
Often zucchini with vegetables stewed in a tomato. You can use the sauce of tomato paste or fresh tomatoes. If the last option is chosen, the fruit must be removed from the skin. To do this, cut it crosswise, vegetables for 2-3 minutes immersed in boiling water, then cooled. After the implementation of these manipulations, the skin will be removed without difficulty.

Changing the composition of vegetable stews, sauce and seasonings, you can get different versions of the dish. Technology cooking dishes for different recipes, too, may differ. Following the recommendations accompanying a specific recipe, you will get a result that meets your expectations.

The classic version of zucchini stewed with vegetables

Composition:

zucchini - 0, 4 kg;
potatoes - 0, 3 kg;
sweet pepper - 0, 25 kg;
carrots - 150 g;
onions - 150 g;
eggplant - 0, 2 kg;
fresh dill - 50 g;
garlic - 5 cloves;
vegetable oil - 50 ml;
vegetable broth or water - 0, 2-0, 25 l;
salt, pepper - to taste.

Method of preparation:

Scrape, wash carrots. Drain with a napkin, chop on a grater with small or medium holes.
Free the onion from the husk, finely chop, mix with the carrot.
Finely chop the garlic, add to the vegetables, mix.
Pour oil on the bottom of the cauldron or non-stick pans.
Heat over medium heat, immerse chopped vegetables in butter, fry them until golden brown.
Peel the eggplant, cut it into cubes of about 1 cm or more, put it in salted water. Leave for 20 minutes.
Peel the potatoes, cut into cubes, put them to the vegetable frying. Fry it for 5 minutes.
Peel the peppers by removing the seeds. Cut it into squares, add to the rest of the vegetables. Continue frying for another 5 minutes.
Wash zucchini and dry. If you are dealing with one ripe zucchini, peel it from the peel and seeds.
Diced zucchini.
Rinse the eggplants.
Add zucchini and eggplants to other ingredients. Pour warm water or broth into the pot.
Simmer the vegetables on a low heat under the lid until they are all soft.
Salted, pepper, add dill, finely chopped with a knife. Stir. Extinguish another 5 minutes and turn off the stove.

Vegetable ragout of zucchini and other vegetables, cooked according to this recipe, turns out to be quite substantial so that it can be served as a main dish. It can also be served instead of a side dish.

Squash stewed with vegetables in a slow cooker

Composition:

zucchini - 0.5 kg;
tomatoes - 0, 45 kg;
pumpkin pulp - 0, 45 kg;
ground dried ginger - 5 g;
crushed coriander - 5 g;
onions - 100 g;
vegetable oil - 20 ml;
fresh parsley - 50 g;
garlic - 3 cloves;
salt - to taste.

Method of preparation:

Peel onion and garlic, cut into small pieces.
Cut pumpkin pulp into thin square plates approximately 1, 5 * 1, 5 cm or 2 * 2 cm.
Dip the tomatoes with boiling water, peel, cut into circles or semicircles about half a centimeter thick.
Wash young zucchini, dry with a napkin, cut into circles of the same thickness as tomatoes. Peel ripe zucchini, remove the seeds from them, cut the flesh into thin rectangles.
Smear the bowl of the multicooker with oil, put onion and garlic on the bottom. Salt them lightly, sprinkle with ginger and coriander.
In the next layer, place the pumpkin, salt and season it.
Put squash on the pumpkin, sprinkle it with salt and seasoning.
Put the tomatoes on top.
Lower the cap. Turn on the device by selecting the “Quenching” program. Set the timer to 40-50 minutes.
10 minutes before the dishes are ready, sprinkle the vegetables with chopped parsley, stir.

At first, the above version of zucchini stewed with vegetables may seem unusual, but this stew has such a harmonious taste that it may eventually become one of your favorite dishes.