How to cook vegetable stew with zucchini and potatoes. Recipes of vegetable stew with zucchini and cabbage. Vegetable stew with zucchini and meat

A huge advantage of preparing vegetable stew is the simplicity of processing all components, their cheapness, and, of course, the juiciness of the dish. Almost any vegetables are suitable except cucumbers. Each recipe is unforgettable, and differs from each other by cutting, cooking, composition and seasonings. Frequently used vegetables - zucchini, cabbage, eggplant, potatoes, pepper, etc. In this article, the zucchini will be precisely that unchanged component of the proposed recipes. The value of the zucchini in its low calorie content, which makes the dish attractive to people who observe a diet oriented towards weight loss. The content of potassium, magnesium, iron, and sodium trace elements contributing to the overall strengthening of the body.

Vegetable stew with zucchini and potatoes

Recipe ingredients:

• Zucchini - 2 pcs.
• Potato (young) - 4 pcs.
• Carrot - 1 pc.
• Onions - 1 pc.
• Tomatoes - 2 pcs.
• Parsley-1 p-k.
• Vegetable oil - 50 g.
• Garlic-2 z-ka.
• Salt, black pepper - to taste.

Cooking process:

• Cut the clean and washed carrots into thin circles or half rings. Onions are cleaned of husk and cut, like carrots. Cut the zucchini and potatoes with cubes. From young tubers of potatoes, the skin is not cut, but scrape.
• Heat vegetable oil in a pan, fry the zucchini and put on a plate. In a similar way, treat the rest of the vegetables. First, there is a carrot with onions, potatoes, tomatoes (a skin to remove), spices are added.
• Next, pour vegetables with boiled water and leave for 15 minutes. In the end, throw the zucchini and lay out for another 5 minutes. Chop the greens, garlic and decorate the plates.

Vegetable stew with zucchini in a slow cooker

Recipe ingredients:

• Zucchini - 2 pcs.
• Color cabbage-1/3 h -t.
• Onions - 1 pc.
• Carrot - 2 pcs.
• Tomatoes - 1 pc.
• Garlic-2 z-ka.
• Sunflower oil - 50 g.
• Salt, black pepper - to taste.

Cooking process:

• Put a carrot grated, finely chopped onions in a multicooker bowl, pour vegetable oil for frying. Set the "baking" mode for 5 minutes.
• Chop the zucchini and cabbage in large pieces, select the “Extinguishing” mode. Paretapo add chopped and cleaned tomatoes, grated garlic, seasonings and salt.
• The total languor in the slow cooker is about 35 minutes. The multicooker retains aroma and vitamins, as food is at low temperatures. In addition, the mistress, working with this device, gets less tired in the kitchen.

Vegetable stew with eggplant and zucchini

Recipe ingredients:

• Zucchini - 2 pcs.
• Eggplant - 2 pcs.
• Meat (beef) - 1 kg.
• Sweet pepper - 2 pcs.
• Tomato - 4 pcs.
• Carrot - 2 pcs.
• Onions - 2 pcs.
• Garlic-3 z-ka.
• Butter - 150 g.
• Salt, black pepper, paprika, coriander, bay leaf to taste.

Cooking process:

• Wash the eggplant, cut the tails, cut into slices, salt and forget about them for 30 minutes. Then the tomatoes are rubbed on a grater, throwing the skin.
• Beef, divided into cubes, is stewed in a pan in 1 glass of boiled water. After boiling the liquid, fry the meat in vegetable oil for frying along with onions and carrots.
• Put beef, eggplant, zucchini and tomatoes in cubes, pepper into a thick -walled Kazan. All components are poured with 1 glass of water or beer, homemade wine.
• Cut the butter into pieces and put under the lid. Stew over low heat for 1.5 hours. Add the liquid if necessary. The stew should be covered by gravy by 80%.

Vegetable stew with zucchini and cabbage

Recipe ingredients:

• Young zucchini - 300 g.
• White cabbage - 700 g.
• Potatoes - 600 g.
• Pepper - 300 g.
• Carrot - 100 g.
• Onions - 100 g.
• Paste tomato - 40 ml.
• Vegetable oil - 50 ml.
• Water - 150 ml.
• Salt, black pepper - to taste.

Cooking process:

• It is better to take potatoes young. It should be washed and manually cleaned with a knife with a knife, dissolve the vegetable into slices. Wash white cabbage, remove spoiled sheets and chop. Cut young zucchini with cubes of 1.5 cm. Onions and carrots with rings, peel the pepper from seeds and dissolve into 4 parts.
• Heat a cast -iron frying pan, fry potatoes in vegetable oil until a light crust. Put it in a cast -iron Kazan. Fry in a pan for 5 minutes. Zucchini, pepper, and also reach the cauldron. The next vegetable treated in oil will be cabbage (5-10 minutes).
• Report all other vegetables in the Kazan, pour water. Stew with tomato paste under a closed lid for 30 minutes, pepper, salt.

Vegetable stew with zucchini and turkey meat

Recipe ingredients:

• Zucchini - 1 pc.
• Turkey fillet - 300 g.
• Champignons - 100 g.
• Potatoes - 5 pcs.
• Onions - 1 pc.
• Carrot - 1 pc.
• Parsley, dill-1 p-k.
• Vegetable oil - 50 ml.

Cooking process:

• Peel the turkey fillet from film, fat, rinse and dry with a clean kitchen towel. Cut carrots and onions into thin half rings.
• Fry the fillet with pieces, carrots and onions in a frying pan over high heat. Reduce fire and add all other ingredients for stew: zucchini, mushrooms, potatoes, simmer for 10 minutes. For the best stewing effect, add 1 cup of purified water.
• Note: in good stew, vegetables do not fall apart.

How to cook vegetable stew with ginger and zucchini

Recipe ingredients:

• Zucchini - 300 g.
• Young cabbage - 250 g.
• Ginger (root) - 10 g.
• Loof yogurt - 40 g.
• Pepper - 100 g.
• Celery - 60 g.
• Garlic-3 z-ka.
• Chile pepper - 2 pcs.
• Carrot - 100 g.
• Onions - 100 g.
• Coriander Semyon - 1 tsp
• Olive or vegetable oil - 50 g.
• Salt, dried greens, bay leaf - to taste.

Cooking process:

• Remove the skin from ginger, a husk from garlic, and clean the chili from the seeds. In the pan, first of all in oil, fry garlic, ginger, chili and coriander. The next portion will be carrots, onions and celery for 5 minutes. After them, cabbage, zucchini, sweet pepper, bay leaf, salt, black pepper. Mix from burning from time to time.
• Yogurt will be needed for sauce: salt, sugar, yogurt, parsley and chili mix with each other. The ingredients for the sauce are maximally chopped.

Vegetable stew with chicken and zucchini in a slow cooker

Recipe ingredients:

• Zucchini - 700 g.
• Chicken - 700 g.
• Potatoes (young) - 300 g.
• Carrot - 150 g.
• Onions - 100 g.
• Sour cream - 3 tbsp.
• Vegetable oil - 50 ml.
• Salt, pepper - to taste.

Cooking process:

• Files Kurin - dietary meat, is cooked quickly, just for stewing in a slow cooker. First, in the "Frying" mode in vegetable oil, stages on the onion, carrots.
• Then 10 minutes. Pieces of chicken fillet and potatoes. After adding zucchini, change the mode for “extinguishing” for 20 minutes. In conclusion, mix vegetables and meat with sour cream, salt, pepper.
• Young, summer zucchini is not cleaned from the skin, they will definitely pay attention to the autumn vegetable, since its surface is coarse.

Vegetable stew with zucchini in the oven

Recipe ingredients:

• Zucchini - 1 pc.
• Potato - 5 pcs.
• Solid cheese - 50 g.
• Tomato - 5 pcs.
• Onions - 1 pc.
• Dill-1 P-K.
• Garlic-3 z-ka.
• Vegetable oil - 50 ml.
• Salt, black pepper, basil to taste.

Cooking process:

• Prepare the pan and fry on it in oil onions, grated garlic. On a pure baking dish, onions are laid out and oil is poured from the pan (grease the bottom of the mold).
• Cut potatoes, zucchini, tomatoes with medium pieces, mix with each other and spices. Bake in the oven for about 1 hour at 200 s with a check.
• After the softness of the potatoes, sprinkle with grated cheese, turn off the oven and leave for another 5 minutes. Behind the closed door.

Vegetable stew with zucchini for the winter

Recipe ingredients:

• Zucchini - 2 kg.
• Carrot - 1 kg.
• Onions - 1 kg.
• Tomatoes - 2 kg.
• Tomatnaya paste - 400 g.
• Vegetable oil - 100 g.
• Salt, black pepper - to taste.

Cooking process:

• The stew from zucchini is a suitable snack for the winter, a season of total vitamin deficiency. The organization is elementary, you just need to know the sequence of actions.
• Grate the carrots, cut all other vegetables according to the list into medium pieces convenient for rolling up. Due to the culinary volumes, products designed for 4 liter conservation banks, work in several pans at once, including high -speed mode.
• Fry and extinguish each type of vegetables (except tomatoes) separately. And the already processed vegetable is folded into a pure aluminum or thick -walled pan, a cauldron, simultaneously salt and pepper.
• Scroll tomatoes without a skin on a meat grinder or grate. Turn out in the pan for 20 minutes, stir with a long wooden spatula.
• Banks are sterilized and put in them in stew. To sterilize the glass tower, wash the sieve in the pan, pour water, boil, put a container upward upside down on top. The steam will pour out the banks from the inside, killing bacteria, the duration of sterilization is 15 minutes. Then remove the container on a clean towel.
• Banks covered with lids are put in an additional pan, water is picked up there, leaving 2 cm to the cover, left to sterilize for 20 minutes. Pull out the banks, roll up the watering key and turn the bottom up.

Vegetable stew with zucchini and tomatoes

Recipe ingredients:

• Zucchini - 1 pc.
• Tomato - 2 pcs.
• Corn - 350 g.
• Onions - 1 pc.
• Bulgarian pepper - 2 pcs.
• Garlic-3 z-ka.
• Parsley-1 p-k.
• Vegetable oil - 50 g.
• Salt, black pepper, oregano - to taste.

Cooking process:

• Free peppers from the core and tails, rinse fresh corn grains. Zucchini, onions, parsley. Squeeze the garlic on the garlic codium.
• Grate tomatoes to a puree state on a coarse grater, dispose of the skin.
• Pass 5 min. In oil, onions, garlic, pepper, zucchini, oregano. Additionally 15 min. corn, greens and tomato puree.
• Remove excess fluid with an open stew (without a lid), fill the lack of liquid with vegetable broth or ordinary water.
• For smell and taste, they are salted, pitch, insist. Sold with potatoes and salad of cheese, mushrooms, mayonnaise.
• Addition: not only fresh, but also frozen corn is suitable.

Vegetable stew with colored cabbage and zucchini

Recipe ingredients:

• Zucchini - 1 pc.
• Color cabbage - 500 g.
• Dill-1/2 p-k.
• Cream - 2 tbsp.
• Gelled oil - 50 g.
• Salt, black pepper, turmeric (1/2 tsp), Zira (1/3 tsp)

Cooking process:

• Wash cauliflower, dissolve into the inflorescences. Ghee oil is heated in a pan and fried turmeric, zira, add for 5 minutes. cabbage.
• Cut young zucchini and throw for 20 minutes. In a frying pan. In the end, they throw all the remaining seasonings, salt. If the range turned out to be a little sour, sprinkled with sugar.
• Mix vegetables with cream and herbs, extinguish for 2 minutes. Serving with cereals and rye bread.

Vegetable stew with zucchini and rice step by step

Recipe ingredients:

• Zucchini - 3 pcs.
• Rice - 80 g.
• Carrot - 1 pc.
• Onions - 1 pc.
• Parsley-4 c-ki.
• Vegetable oil - 50 ml.
• Salt, black pepper, paprika to taste.

Cooking process:

• Shuffle the zucchini in a pan in vegetable oil. Pass the carrots and onions in a separate pan, then add to the zucchini.
• Rinse the rice under running water 5-6 times and cover it with a mixture of vegetables. Pour water slightly above the level of rice. Stew under a closed lid for 30 minutes. With a check.
• Before serving, mix with parsley and salt, favorite seasonings.

Vegetable stew with zucchini and asparagus beans step by step with photo

Recipe ingredients:

• Zucchini - 1 pc.
• Exercise beans - 400 g.
• Eggplant - 1 pc.
• Tomato - 5 pcs.
• Carrot - 1 pc.
• Onions - 1 pc.
• Vegetable oil - 50 g.
• Salt, black pepper, laurel sheet - to taste.

Cooking process:

• Action beans are boiled in water for 10 minutes. Adding 1 bay leaf for the smell. Using the moment, cut the zucchini and eggplant. From the beans, water is drained, each piece is divided into 4 parts with a knife.
• For frying, you use carrots and onions. After bringing onions and softening the carrots, tomatoes, sliced \u200b\u200bwith rings, zucchini and beans are placed.
• Stew 30 minutes, salt and pepper. Greens and sour cream will decorate a lean dish.

Vegetable stew with zucchini and pepper

Recipe ingredients:

• Zucchini - 3 pcs.
• Bulgarian pepper - 2 pcs.
• Tomatoes - 3 pcs.
• Carrot - 2 pcs.
• Onions - 1 pc.
• Parsley-1 p-k.
• Vegetable oil - 50 ml.
• Salt, black pepper - to taste.

Cooking process:

• Carrots and onions are cleaned, finely chopped and frying in vegetable oil for frying. Wash the pepper, cut the hats, remove the seeds and cut into slices.
• Add pepper to a pan. There are also cut -out zucchini, tomatoes.
• Mix vegetables with a wooden spatula, simmer with salt, pepper until cooked. Report chopped parsley in 5 minutes. to the end. Serve hot.

Vegetable stew with zucchini and lard

Recipe ingredients:

• Zucchini - 1 pc.
• Tomato - 2 pcs.
• Salo - 100 g.
• Bulgarian pepper - 2 pcs.
• Eggplant - 1 pc.
• Garlic-2 z-ka.
• Salt, red ground pepper - to taste.
• Ground caraway - 1/3 tsp.
• Dry mint - 1/2 tsp

Cooking process:

• The stew will be tender due to the removal of the skin of eggplant and zucchini. Tomatoes choose hard so that less juice comes out.
• In a pan in vegetable oil, fry eggplant, sliced \u200b\u200bwith flat stripes. Then fry pepper, garlic, tomato and zucchini with the addition of mint, caraway seeds.
• In a separate pan, fry pieces of fat.
• Put the eggplants, lard, the rest of the vegetables in the Kazan, lay out in layers. Leave on low heat for 15 minutes. Serve with sour cream or cream in heat or chilled form.
• Smetata sauce: 300 g of sour cream of high fat content, 2 tbsp. Wheat flour, 150 ml of vegetable, meat decoction, 2 tbsp. butter, salt. In a clean pan, fry wheat flour in butter before the acquisition of a light golden color. Mix with sour cream, salt and decoction. Stir the flour until smooth. Serve with the stew to buckwheat, rice or potatoes in the uniform.

Vegetable stew with mushrooms and zucchini

Recipe ingredients:

• Zucchini - 2 pcs.
• Mushrooms (champignons) - 250 g.
• Tomatoes - 2 pcs.
• Onions - 100 g.
• Carrot - 1 pc.
• Garlic-2 z-ka.
• Salt, black pepper - to taste.

Cooking process:

• A worthy analogue of champignons - oyster mushrooms (but fragile), white mushroom, chanterelles.
• Onions, although slightly higher in price than onions, but it is much softer to taste and there are more vitamins in it. Cut it into rings, carrots rub on a coarse grater. Tomatoes, zucchini are chopped with cubes, champignons with plates.
• Pour vegetable oil into the pan, all the vegetables are laid out. Stew until cooked under the lid for 20 minutes. And without a lid, salt and pepper for 10 minutes.
• Add garlic at the end, close so that the smell is absorbed into the vegetable stew. Serve with sour cream and herbs.

The zucchini, in fact, is a very useful product. And its usefulness is especially pronounced complete with other vegetables. The content of a reduced percentage of calorie content is compensated by the use of vegetable oil, meat or fat in the dish. The zucchini produces a moderate diuretic effect, its pulp does not injure the intestines. The stew without fear is served to little children. Great for people with diabetes. The only thing is not recommended to use zucchini during the period of exacerbation of gastritis, a violation of potassium output. The proportions of vegetables are abandoned at will. It is not necessary to focus on any one product, you can even make the equal rights of the components so that the taste is balanced and delicate.