Zucchini is low-calorie, but hearty vegetables, which are happy to include on the menu those who like to eat, and those who follow a diet. Due to their good compatibility with meat, poultry and other vegetables, zucchini often become the basis of vegetable stews. You can extinguish them with different products, with the addition of various sauces, as a result of getting dishes with a new taste. Many housewives prefer to cook zucchini, stewed with potatoes, since this dish can be served as a side dish, and as a main dish. It costs inexpensive, is easy to prepare, but it turns out tasty and can replace a full dinner.
Cooking Features
Cooking zucchini and potato stew will not be a difficult task even for an inexperienced cook. However, the result may not meet the expectations, if you do not know a few moments.
- With potatoes, you can put out any zucchini, as long as they are not spoiled. But from young vegetables the dish will turn out more pleasant to the taste. Such fruits do not need to be cleaned; rather thoroughly wash and chop them, as indicated in the recipe. Ripe zucchini must be freed from the pulp with grains, coarse rind.
- If you slightly fry vegetables before stewing them, the stew of them will be more tasty, but its caloric content will increase.
- Zucchini stewed quickly, it is desirable to add them not immediately, but towards the end, when the remaining ingredients are in the stage of semi-ready.
- If you want the sauce, in which the squash with potatoes is stewed, is thick, you can add a spoonful of flour or starch to it.
- Salt the stew should be shortly before it is ready, otherwise the vegetables will let in a lot of juice and lose their beautiful shape, the stew will turn into unappetizing slush. This is especially risky if the vegetables are not just salt but also pour in too much water.
- The use of dried spices and spices, fresh herbs will give the dish a unique flavor.
The technology of cooking zucchini stewed with potatoes may vary slightly depending on the recipe. Carefully reading the accompanying instructions, you will avoid annoying troubles.
A simple recipe for zucchini stewed with potatoes
Composition:
- zucchini - 0.5 kg;
- potatoes - 0.5 kg;
- carrots - 100 g;
- onions - 100 ml;
- vegetable oil - 40 ml;
- tomato paste - 40 ml;
- salt, pepper, water - to taste.
Method of preparation:
- Peel the potatoes. Cut into cubes of approximately one and a half centimeters.
- Wash zucchini. Cut in the same pieces as the potatoes.
- Scrape, wash carrots. Drain it with a kitchen towel. Coarsely rub.
- Free the onions from the husk. Cut into small pieces.
- In a cauldron or saucepan with a non-stick coating, heat the oil, put the onion in it, and after 2-3 minutes add the carrots.
- Pass vegetables over 5 minutes. Then add the tomato paste and continue to sauté the same amount.
- Put the potatoes, pour in some water. Extinguish over low heat for 10 minutes.
- Add zucchini, if necessary add a little warm boiled water. Continue cooking for 20-25 minutes, until soft zucchini.
- 10 minutes before the readiness of the dish, salt it, add spices.
This is the easiest recipe for zucchini stewed with potatoes. In the summer it is advisable to replace tomato paste with fresh tomatoes, then the stew will become not only tastier, but also healthier.
Zucchini stewed with potatoes and bell pepper in a slow cooker
Composition:
- zucchini - 0.6 kg;
- potatoes - 0, 3 kg;
- onions - 0, 2 kg;
- Bulgarian pepper - 0, 25 kg;
- tomatoes - 0, 25 kg;
- salt, spices, fresh herbs - to taste;
- vegetable oil - 20 ml;
- water - 100 ml.
Method of preparation:
- Zucchini, washed and dried with a towel, cut into small cubes.
- Chop the peeled potatoes in the same way as zucchini.
- Boil the tomatoes, peel. Cut into circles.
- Peel the husks from the bulbs, cut them into thin half-rings.
- Wash the pepper, remove the seeds from it together with the stem. Cut into quarters rings.
- Lubricate the multicooker bowl with oil, put onions and zucchini in it, sprinkle with spices and chopped greens.
- Place potatoes on zucchini, also sprinkling it with greens and spices.
- Place the peppers on the potatoes, put the cups of tomatoes on top.
- Pour in water.
- Start the multicooker by selecting the “Quenching” program. Cook for 60 minutes, sometimes opening the lid to check the condition of the dish. If you feel that the fluid is not enough, add some more water. 10 minutes before the end of the program, salt the vegetables and mix.
Stew of zucchini and potatoes in a slow cooker turns out juicy, tender and fragrant.
Zucchini stewed with potatoes and cabbage
Composition:
- zucchini - 0.5 kg;
- potatoes - 0.5 kg;
- white cabbage - 0, 2 kg;
- Bulgarian pepper - 0, 2 kg;
- onions - 100 g;
- carrots - 100 g;
- tomato paste - 40 ml;
- fresh tomatoes - 0, 2 kg;
- garlic - 2 cloves;
- water - 0, 25 l;
- vegetable oil - how much will leave;
- salt, pepper, fresh herbs - to taste.
Method of preparation:
- Wash vegetables. Pat dry with a napkin.
- Onion, peeled, cut into half rings.
- Cut the peeled carrots into thin strips.
- Pepper, freeing from seeds, also cut into strips.
- Cut courgettes in medium-sized bars, just chop the peeled potatoes.
- Small cabbage shred.
- Pour oil on the bottom of the cauldron, fry the onion and carrot in it for 5 minutes.
- Add zucchini, fry them for 5 minutes with onions and carrots.
- Add cabbage and potatoes.
- Dip tomatoes in boiling water for a couple of minutes. Cool them and clean.
- Cut the tomato pulp into cubes, add to the rest of the vegetables along with the pepper.
- Dissolve tomato paste in a glass of clean water, pour in vegetables. Simmer for 25 minutes.
- Chop garlic and greens finely. Add to the stew, at the same time salt and pepper it, mix.
- After 5 minutes, remove the cauldron from the fire.
Zucchini stewed with potatoes, cabbage and other vegetables is a complete dish that can be served for lunch or dinner without any extras.
Ragout of zucchini and potatoes - simple to prepare, but tasty and rich dish. Even an inexperienced hostess can safely include it in the menu, as it is easy to prepare such a dish.
